CREAMY WHIPPED FETA DIP
Similar to htipiti, the salty and tangy Mediterranean mezze spread, this feta dip is fabulous with toasted pita or veggies.
Provided by Jennifer Segal
Categories Appetizers
Time 15m
Yield Makes about 1½ cups
Number Of Ingredients 14
Steps:
- Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
- MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
- To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
- To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.
Nutrition Facts : ServingSize 2 tablespoons, Calories 137, Fat 13 g, Carbohydrate 1 g, Protein 3 g, SaturatedFat 5 g, Sugar 1 g, Fiber 0 g, Sodium 233 mg, Cholesterol 26 mg
CREAMY FETA, BACON AND SPINACH DIP
Bacon and feta take spinach dip to a whole new level. Fair warning: Once your friends and family taste this addictive dip, you'll be asked to make it for every get-together.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Bake bread as directed on can. Cool.
- Meanwhile, increase oven temperature to 400°F. Spray 9-inch glass pie plate with cooking spray.
- In 12-inch skillet, cook bacon over medium heat 9 to 12 minutes, stirring occasionally, until crispy. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet and 2 tablespoons drippings in small bowl.
- Heat skillet with bacon drippings over medium heat. Cook garlic in skillet 30 to 60 seconds, stirring constantly, until fragrant. Gradually add spinach. Stir just until spinach is wilted. Remove from heat; cool. Squeeze spinach to remove any excess liquid; transfer to cutting board. Chop spinach finely.
- In medium bowl, mix spinach, bacon, cream cheese, feta cheese, mayonnaise, black pepper and pepper flakes. Spread evenly in pie plate.
- Add bread crumbs to reserved 2 tablespoons bacon drippings; stir to coat. Sprinkle over top of spinach mixture. Bake 20 to 25 minutes or until golden brown and bubbly around edges. Slice French bread; serve with hot dip.
Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g
CREAMY FETA-SPINACH DIP
We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat. (Cooking Light)
Provided by GreenEyesCO
Categories Spinach
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
- Cover with additional paper towels, and let stand 5 minutes.
- Scrape into the bowl of a food processor using a rubber spatula.
- Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once.
- Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper. Cover and chill.
- Garnish with fresh dill, if desired.
- Nutritional Information: CALORIES 78(62% from fat); FAT 5.4g (sat 3.4g,mono 1.4g,poly 0.2g); PROTEIN 4.2g; CHOLESTEROL 20mg; CALCIUM 130mg; SODIUM 178mg; FIBER 0.4g; IRON 0.4mg; CARBOHYDRATE 3.6g.
Nutrition Facts : Calories 84.4, Fat 5.7, SaturatedFat 3.8, Cholesterol 21.4, Sodium 206.6, Carbohydrate 3.8, Fiber 0.1, Sugar 2.6, Protein 4.7
CREAMY FETA DIP (SOME LIKE IT HOT, OTHERS NOT!)
This recipe comes from a friend of mine, which I have made a couple of changes to make it easier, the great thing about it is quick and delicious. There are two basic variations of it, one is spicy and the other isn't for those guests that don't like spicy foods. It is great with bread, chips, veggies or even as a cracker spread.
Provided by Tea Girl
Categories European
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- For the spicy version: put feta, cream cheese, oil, garlic powder, Sambal oelek and tomato paste with 100 ml of water in a food processor and combine to smooth.
- For the mild version: put feta, cream cheese, oil, garlic powder, oregano and basil with 100 ml of water in a food processor and combine to smooth.
- Add more water for a thinner dip if you prefer, which is better for chips or veggies. It is better to do this after processing the dip as that some cream cheese types make for different results.
Nutrition Facts : Calories 201.6, Fat 18.6, SaturatedFat 10.1, Cholesterol 56.7, Sodium 411.8, Carbohydrate 3.7, Fiber 0.3, Sugar 2.5, Protein 5.7
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