Yogurt Feta Dip Recipes

YOGURT-FETA DIP

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.)

EASY YOGURT FETA DIP (FOR VEGGIES OR CHIPS!)

Steps:

• In a bowl, combine the garlic and lemon juice. Let sit 5 to 10 minutes (this will mellow out the garlic flavor).
• Add the yogurt, milk, feta, Aleppo style pepper, honey, scallions, dill and tarragon. Season well with salt and pepper. If you have some time, let the dip sit for 30 minutes to let the flavors mend (if not, it's still good if served immediately!). Before serving, transfer the dip to a serving bowl, and drizzle with olive oil. Serve with chips or veggies.

HERBY FETA AND YOGURT DIP WITH SUMAC

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.

GREEK FETA YOGURT DIP WITH ZA'ATAR

Steps:

• Place garlic, feta cheese and olive oil in food processor and process until cheese is roughly crumbled. Remove half of cheese to a bowl. Add yogurt, lemon juice, black pepper and za'atar seasoning to food processor bowl. Process until just about smooth. Add to bowl of feta crumbles and mix well. Spoon into serving bowl and sprinkle with more za'atar seasoning.

WHITE BEAN, YOGURT, AND FETA DIP

Steps:

• In a food processor, puree beans, feta, yogurt, and lemon juice until smooth. Transfer to a bowl; stir in dill. Season with salt and pepper. Serve immediately, or store, covered, in refrigerator up to 1 week.

PINE NUT DOLMADES WITH YOGURT-FETA DIP

Steps:

• For pine nut dolmades:
• Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper.
• Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf toward stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly as for egg roll. Place in Dutch oven, seam side down. Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled.
• Pour lemon juice over dolmades. Cover with grape leaves (about 6). Add enough water to pot so that dolmades are almost covered. Place heatproof plate atop dolmades to weigh down. Cover pot and bring to boil. Reduce heat to low; simmer until rice is tender almost all liquid is absorbed, about 35 minutes.
• Remove from heat; uncover. Allow dolmades to cool in pot. Drain any liquid remaining in pot. (Can be prepared 2 days ahead, Cover and chill.) Arrange dolmades on platter. Serve with Yogurt-Feta dip.
• Yogurt-Feta dip:
• 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.)
• Makes about 1 1/2 cups.