Herby Feta Lemon Dip With Crudités Recipes

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HERBY FETA & LEMON DIP WITH CRUDITéS



Herby feta & lemon dip with crudités image

A delicious and creamy dip with whipped feta

Provided by Good Food team

Categories     Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 6

400g feta cheese , drained and cut into chunks
juice 1 lemon
75ml extra-virgin olive oil
20g pack dill , roughly chopped
20g pack mint , finely chopped
selection of radishes , spring onions, cucumber batons and cos lettuce leaves

Steps:

  • Place the feta in a food processor or blender. Add the lemon juice and half of the olive oil. Purée until smooth, then add the remaining olive oil. Stir in the dill and mint. Pour into a small container with a fitted lid and refrigerate until needed. Pack the veg in a low-level container and serve them from it.

Nutrition Facts : Calories 282 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 2.45 milligram of sodium

CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP



Crudités with Lemon-Pesto Goat Cheese Dip image

Provided by Meredith Deeds

Categories     Condiment/Spread     Vegetable     Appetizer     No-Cook     Vegetarian     Quick & Easy     New Year's Eve     Goat Cheese     Lemon     Basil     Pine Nut     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)
10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup plus 2 tablespoons purchased pesto
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons toasted pine nuts

Steps:

  • Arrange vegetables on platter; cover and chill. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

HERBED FETA DIP



Herbed Feta Dip image

Guests can't get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.-Rebecca Ray, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 cups.

Number Of Ingredients 8

1/2 cup packed fresh parsley sprigs
1/2 cup fresh mint leaves
1/2 cup olive oil
2 garlic cloves, peeled
1/2 teaspoon pepper
4 cups (16 ounces) crumbled feta cheese
3 tablespoons lemon juice
Assorted fresh vegetables

Steps:

  • In a food processor, combine the first 5 ingredients; cover and pulse until finely chopped. Add cheese and lemon juice; process until creamy. Serve with vegetables.

Nutrition Facts : Calories 176 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 361mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.

HERBED FETA DIP



Herbed Feta Dip image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Cheese     Herb     Easter     Super Bowl     Vegetarian     Quick & Easy     Cocktail     Feta     Mint     Party     Dill     Parsley     Bon Appétit

Yield Makes 1 1/4 cups

Number Of Ingredients 6

6 ounces feta
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 tablespoons finely chopped fresh dill, plus torn sprigs for serving
Kosher salt and freshly ground black pepper
Olive oil

Steps:

  • Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

HERBED FETA DIP



Herbed Feta Dip image

This is a tasty, low-fat dip that is great with assorted veggies, crackers, and pita chips. I recommend letting it chill overnight to allow the flavors to develop.

Provided by Heather Reis

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 20m

Yield 8

Number Of Ingredients 10

¾ cup nonfat plain yogurt
½ cup crumbled feta cheese
1 (15 ounce) can cannellini beans, drained and rinsed
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1 teaspoon ground black pepper

Steps:

  • Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 10.2 g, Cholesterol 8.8 mg, Fat 2.3 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 232.7 mg, Sugar 2.2 g

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES



Herby Baked Feta Dip with Tomatoes, Peppers and Olives image

The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
  • Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

HERBY FETA AND YOGURT DIP WITH SUMAC



Herby Feta and Yogurt Dip With Sumac image

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you've got the option. Feta varies a lot in salt content, so you won't see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

Provided by Yossy Arefi

Categories     snack, dips and spreads, appetizer

Time 5m

Yield 6 servings (about 1 1/4 cups)

Number Of Ingredients 10

1 cup full-fat Greek yogurt
3/4 cup crumbled feta cheese (about 130 grams)
1 tablespoon lemon juice
3 tablespoons chopped fresh parsley, plus more for serving
2 tablespoons chopped fresh mint, plus more for serving
2 tablespoons thinly sliced scallions, plus more for serving
2 teaspoons dried sumac, plus more for serving
Salt, to taste
Olive oil, for serving
Pita chips or crudités, for serving

Steps:

  • Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
  • Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
  • Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.

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