Shellys Pesto Feta Yogurt Dip Recipes
FETA YOGURT DIP
Provided by Geoffrey Zakarian
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
YOGURT PESTO DIP
Steps:
- Add the yogurt and pesto to a medium bowl and stir until fully combined. Add salt and pepper to taste.
Nutrition Facts : Calories 87, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 7 milligrams, Sodium 239 milligrams, Carbohydrate 4 grams, Protein 5 grams, Sugar 3 grams
HERBY FETA AND YOGURT DIP WITH SUMAC
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
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.
YOGURT-FETA DIP
Categories Condiment/Spread Onion Vegetarian Quick & Easy Yogurt Feta Spring Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
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
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.)
GREEN FETA DIP
I bought some marinated feta at Eumundie Markets recently, and was VERY impressed, so I did what all cooks do, I copied it :) This is the basic recipe, you can add Parmesan cheese, toasted pine nuts, or even chopped olives. you can use any pesto for this, I have tried it with sundried tomato pesto, and it was good, but I prefer the fresh taste of the basil pesto:) this will keep well in the fridge, and the flavours meld better if made the day before its needed. I have made this with soft greek feta, but I have to say I prefer the aussie feta, as it holds its' shape so much better. If there are any leftovers, you can use it as a base for Greek pizza...yummy
Provided by mummamills
Categories Lunch/Snacks
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Mix the pesto and the oil together.
- Crumble the feta into your dip bowl.
- Pour over the pesto mix.
- Toss it around with a metal spoon.
- Cover and refrigerate.
SHELLY'S PESTO FETA YOGURT DIP
Make and share this Shelly's Pesto Feta Yogurt Dip recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together and let sit for a few minutes in the fridge (pack on ice for a picnic.)
- It's a great dip for beef, fish, chicken, or veggies.
Nutrition Facts : Calories 12.5, Fat 1, SaturatedFat 0.7, Cholesterol 4.2, Sodium 198.1, Carbohydrate 0.2, Sugar 0.2, Protein 0.7
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