Prep 15 mins
Cook 0 mins
Cobbled together from a couple of dip recipes, but modified to use some healthier substitutions. **Please note that the ingredients listed here are enough for about one cup, which is meant to be a small/personal serving, so expand recipe as necessary.**
- 1 1⁄2 tablespoons plain yogurt (Greek is best, but regular will work)
- 2 tablespoons feta cheese
- 1⁄2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (can be substituted, or even mixed) or 1 tablespoon white vinegar (can be substituted, or even mixed) or 1 tablespoon apple cider vinegar (can be substituted, or even mixed)
- 1⁄4 teaspoon garlic powder (more or less to taste)
- 1⁄8 teaspoon dill
- 1⁄8 teaspoon basil
- 1⁄8 teaspoon curry powder (optional)
- 1 dash crushed red pepper flakes (optional)
- 1 dash rosemary (optional)
- 1. Add yogurt first, then beat the feta cheese into the yogurt until the mixture resembles cottage cheese.
- 2. Pour in olive oil and lemon juice and/or vinegar. Stir well until all ingredients are thoroughly mixed.
- 3. Sprinkle in garlic powder, dill, basil, and other desired spices.
- 4. Mix until the resulting dip is slightly smoother than cottage cheese, but not quite as smooth as ranch dressing.
- 5. Serve with pita, crackers and/or vegetables of your choice (broccoli and bell peppers tend to taste best with this dip, along with egg plant slices). Feel free to serve immediately, or let chill for a few hours to let the flavors "soak".