Greek Feta Yogurt Dip With Zaatar Recipes

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FETA YOGURT DIP



Feta Yogurt Dip image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup feta, crumbled
1 cup full-fat Greek yogurt
Zest and juice of 1 lemon
1 tablespoon olive oil, plus additional for drizzling
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh mint
Kosher salt and freshly ground black pepper
Black sesame seeds, for garnish
Freshly cut watermelon spears, for dipping

Steps:

  • Combine feta and yogurt in a large bowl and whisk until well blended. Add lemon zest and juice, olive oil, 1 1/2 teaspoons dill and 1 1/2 teaspoons mint. Season to taste with salt and pepper. Mix until well blended. If not serving immediately, cover and chill until ready to serve.
  • Transfer to a serving bowl and garnish with the remaining herbs, a drizzle of olive oil and a sprinkling of sesame seeds. Serve with watermelon spears.

GREEK FETA YOGURT DIP WITH ZA'ATAR



Greek Feta Yogurt Dip With Za'atar image

I love this dip sold at Trader Joe's, found this copycat recipe for it at jeanetteshealthyliving.com

Provided by zeldaz51

Categories     Southwest Asia (middle East)

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 7

2 garlic cloves, minced
1/2 lb feta cheese, about 1 1/3 cup
2 tablespoons extra virgin olive oil
1 cup non-fat Greek yogurt
1/4 teaspoon lemon juice
1 dash black pepper
1 teaspoon za'atar spice mix, plus more (to garnish)

Steps:

  • Place garlic, feta cheese and olive oil in food processor and process until cheese is roughly crumbled. Remove half of cheese to a bowl. Add yogurt, lemon juice, black pepper and za'atar seasoning to food processor bowl. Process until just about smooth. Add to bowl of feta crumbles and mix well. Spoon into serving bowl and sprinkle with more za'atar seasoning.

YOGURT-FETA DIP



Yogurt-Feta Dip image

Categories     Condiment/Spread     Onion     Vegetarian     Quick & Easy     Yogurt     Feta     Spring     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 cup plain yogurt (do not use low-fat or nonfat)
4 ounces feta cheese, crumbled
1 large green onion, cut into 1-inch pieces
1/4 teaspoon grated lemon peel

Steps:

  • Place all ingredients in processor and puree until almost smooth. Season with pepper. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)

FETA-YOGURT SAUCE



Feta-Yogurt Sauce image

Categories     Sauce     Cheese     Dairy     No-Cook     Yogurt     Salad Dressing     Feta     Spring     Winter     Kosher     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup plain yogurt
2 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Steps:

  • Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

ZAATAR YOGURT DIP AND VEGETABLES



Zaatar Yogurt Dip and Vegetables image

Zaatar is a Middle Eastern spice blend that has a slight citrus note that goes well with vegetables. Recipe is from Sunset Magazine. Prep time includes both dip and vegetables.

Provided by DailyInspiration

Categories     Citrus

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces Greek yogurt
2 tablespoons za'atar spice mix
1 tablespoon lemon zest
1 tablespoon lemon juice
2 cups vegetables (red & yellow bell peppers, cucumber spears, carrots, broccoli florets, and lettuce leaves)
hummus

Steps:

  • Mix together yogurt, zaatar, lemon zest and juice. If you like it thinner, add 2 tablespoons water.
  • Chill at least 2 hours or overnight to develop the flavors. Serve with vegetables and hummus.

Nutrition Facts : Calories 1.5, Sodium 0.1, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

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