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Herbed Feta Dip

Herbed Feta Dip

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  • ½ cup finely chopped fresh flat-leaf parsley
  • ¼ cup finely chopped fresh mint
  • 2 tablespoons finely chopped fresh dill, plus torn sprigs for serving
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

Nutritional Content

Calories (kcal) 35 Fat (g) 2.5 Saturated Fat (g) 1.5 Cholesterol (mg) 10 Carbohydrates (g) 1 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 140Reviews Section

Herbed Feta Dip

Serve this creamy dip with an assortment of vegetables that kids like and that won't fill them up before dinner.


  • 3/4 cups finely crumbled feta cheese
  • 1/2 cup light sour cream
  • 1/2 cup light mayonnaise
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh oregano (or 1/2 tsp/2 mL dried)
  • 1 clove garlic minced
  • 1 dash hot pepper sauce

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 84 mg
  • Protein 1 g
  • Calories 31.0
  • Total fat 3 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


In bowl, combine feta cheese, sour cream, mayonnaise, parsley, oregano, garlic and hot pepper sauce. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 1 day.)


  • feta cheese: full fat or light
  • cream cheese: full fat or light. Add just a little makes this dip creamy.
  • herbs: parsley, mint and dill. Fresh is always best!
  • lemon juice: freshly squeezed adds a bright flavour
  • honey: just a little to balance the acidity of the lemon juice. Substitute 0-calorie Monkfruit sweetener to keep it Keto.
  • olive oil: for drizzling on top just before serving

White Bean, Lemon, and Herbed Feta Dip

Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: Amy Riolo . Photo Credit: Renee Comet.

Even though it can be made in a flash, this zesty dip combines all the bright flavors of Greece in one easy-to-make dish. If you are a Mediterranean food fan, this dip will make a great addition to hummus in your repertoire. Note that when storing this dip in the refrigerator, it tends to firm up. Before serving, simply stir in water a tablespoon at a time until it becomes the desired consistency.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

Herbed Feta Dip

There’s no need to buy a premade dip when in 5 minutes you can create an unbelievably tasty Herbed Feta Dip! All you need is some very good quality danish feta, various fresh herbs a lemon and olive oil.

This recipe was one of the less labour intensive dishes of the recent Chew Town picnic, in fact this dip was an absolute blessing in disguise. At the moment when I was feeling a little under the pump and like I really had bitten off a bit more than I could chew, I decided to take a break from all of the other dishes and create something quick, easy and simple to get my confidence back on track and power through.

The trick to this dip is spending a little extra money on the best quality feta you can find and making sure you have fragrant and fresh herbs.

Herbed Fetta Dip | Chew Town Bites

350g good quality danish feta cheese, roughly chopped
1/3 cup continental parsley leaves, roughly chopped
1/3 cup basil leaves, roughly chopped
1/4 cup tarragon leaves, roughly chopped
Juice of 1 lemon
3 tablespoons olive oil
Freshly ground pepper

Place feta, lemon juice, parsley, basil, tarragon and 2 tablespoons olive oil in a blender and blend until smooth.

Add remaining olive oil and pepper to taste and stir until well combined. Serve with Italian grissini (bread sticks) or dried bread triangles.

How To Make Creamy Whipped Feta Dip

It’s super easy to make. Simply combine all of the ingredients in a food processor or blender.

To make the toasted pita, brush the bread with olive oil on both sides and sprinkle with a pinch of salt.

Arrange the wedges on a parchment-lined baking sheet for easy cleanup.

Then bake for 10 minutes at 350°F.

To toast the sesame seeds for the garnish, simply place them in a small pan over medium heat and cook, stirring frequently, until golden.

Serve the dip drizzled with olive oil and sprinkled with crushed red pepper flakes and toasted sesame seeds. Enjoy! For more Israeli-inspired recipes, check out my hummus, sufganiyot, Middle Eastern lamb kofta and shakshuka.

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Herbed Feta Dip

This light and bright dip is amazingly addictive. We served with warm baguettes, but this dip could be served with crackers or veggies as well.


8 oz block of feta cheese

1/2 lemon: zested and juiced

garnish: olive oil & herbs de blanco


Heat 2 tablespoons of olive oil over low heat in a small pan. Add minced garlic and heat until garlic starts to sizzle, about 2 minutes. (Careful not to burn the garlic!)

Remove from heat and add red pepper flakes and herbs de blanco to oil.

In a processor, pulse together cream cheese and feta cheese.

Add the remaining 2 tablespoons olive oil, juice and zest from lemon and garlic oil to processor and pulse again until combined.

Spread onto a plate or bowl and top with garnishes if desired.

If you make it the night before, make sure to pull it out of the refrigerator early so it has time to soften up (spreadable), before you serve it.

Herbed Feta Dip

This is a tasty, low-fat dip that is great with assorted veggies, crackers, and pita chips. I recommend letting it chill overnight to allow the flavors to develop.

Original recipe makes 8 servings


3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 (15 ounce) can cannellini beans, drained and rinsed
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1 teaspoon ground black pepper


  1. Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.


Calories: 81 kcal
Carbohydrates: 10.2 g
Cholesterol: 9 mg
Fat: 2.3 g
Fiber: 2.2 g
Protein: 4.8 g
Sodium: 233 mg


Combine the dried thyme, fennel seeds and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.

Sprinkle the feta with the entire herb mixture. Nestle the fresh thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature with the pita triangles.

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Watch the video: Herbed Feta Dip (August 2022).