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Salty and pungent with feta cheese, this dip is best with sweet dippers such as red bell pepper strips, carrot sticks or bread. Or use as a sandwich spread. We liked it rolled up with lavash (Armenian cracker bread), fresh spinach, red bell peppers and turkey.
Ingredients
1 1/2 cups (8 ounces) crumbled feta cheese
1/2 cup plain low-fat yogurt
1/4 cup low-fat sour cream
1 tablespoon lemon juice
3 garlic cloves, minced
1/4 cup finely chopped fresh dill
1/2 teaspoon coarsely ground black pepper
Instructions
1/2 cup plain low-fat yogurt
1/4 cup low-fat sour cream
1 tablespoon lemon juice
3 garlic cloves, minced
1/4 cup finely chopped fresh dill
1/2 teaspoon coarsely ground black pepper
1. Combine all ingredients in a blender or food processor; purée until smooth.
2. Transfer mixture to bowl and serve as a spread or a dip. Makes about 2 1⁄2 cups.
Recipe by Jon Ashton. "No Fork Required," Jan. 2009.
Nutritional Information
2. Transfer mixture to bowl and serve as a spread or a dip. Makes about 2 1⁄2 cups.
Recipe by Jon Ashton. "No Fork Required," Jan. 2009.
Per (1/4-cup) serving: 80 calories, 5g fat, 25mg chol., 4g prot., 3g carbs., 0g fiber, 270mg sodium.
