Creamy Whipped Feta Dip with Mint Parsley Pesto and Cucumbers
Creamy Whipped Feta Dip with Mint Parsley Pesto and Cucumbers is a gluten free and primal recipe with 4 servings. This hor d'oeuvre has 162 calories, 9g of protein, and 12g of fat per serving. For $1.1 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have extra virgin olive oil, sheep's milk cheese, fresh mint, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Super Bowl. 58 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Gourmande in the Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Similar recipes are Farro with Cucumbers, Tomatoes, Mint and Feta, Farro With Cucumbers, Golden Beets, Fetan And Mint Vinaigrette, and Spaghetti with Mint and Parsley Pesto.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
¼ – ½ cup extra virgin olive oil or as needed, divided
½ cup (2 handfuls) fresh flat leaf parsley, divided (1/2 finely chopped for cucumber salad)
¼ cup (one handful) fresh mint
1 small garlic clove
finely ground black pepper, or more or less to taste
The juice of 1 fresh lemon, divided
2 Tablespoons thick Greek yogurt or drained plain yogurt
fine sea salt
½ pound/ 8oz Sheep's Milk Greek feta
Equipment:
food processor
bowl
Cooking instruction summary:
Rinse and gently pat dry the feta and place it in the bowl of a food processor.Pulse together with half of the lemon juice and the Greek yogurt until smooth and creamy.Remove and refrigerate for at least 1 hour.Clean out your bowl and place the garlic, mint, half of the un-chopped parsley and a pinch of salt and pepper inside. Pulse until finely chopped.Turn food processor to “on” and stream in olive oil until a pesto-like consistency is achieved. Remove and set aside.Combine the remaining lemon juice, olive oil and the ¼ cup of finely chopped parsley with a pinch of salt and pepper to the chopped cucumbers.Mix to combine and place in serving bowl.Just before serving, place the feta dip in a shallow serving bowl and top with the mint, parsley pesto and an extra drizzle of olive oil if desired.Serve with the cucumber salad on the side and pita chips or crackers of your choice. (I served mine with grain-free almond flour crackers)
Step by step:
1. Rinse and gently pat dry the feta and place it in the bowl of a food processor.Pulse together with half of the lemon juice and the Greek yogurt until smooth and creamy.
2. Remove and refrigerate for at least 1 hour.Clean out your bowl and place the garlic, mint, half of the un-chopped parsley and a pinch of salt and pepper inside. Pulse until finely chopped.Turn food processor to “on” and stream in olive oil until a pesto-like consistency is achieved.
3. Remove and set aside.
4. Combine the remaining lemon juice, olive oil and the ¼ cup of finely chopped parsley with a pinch of salt and pepper to the chopped cucumbers.
5. Mix to combine and place in serving bowl.Just before serving, place the feta dip in a shallow serving bowl and top with the mint, parsley pesto and an extra drizzle of olive oil if desired.
6. Serve with the cucumber salad on the side and pita chips or crackers of your choice. (I served mine with grain-free almond flour crackers)
Nutrition Information:
covered percent of daily need
