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:

Quickview
162k Calories
9g Protein
12g Total Fat
4g Carbs
13% Health Score
Limit These
Calories
162k
8%

Fat
12g
19%

  Saturated Fat
8g
53%

Carbohydrates
4g
1%

  Sugar
2g
3%

Cholesterol
50mg
17%

Sodium
834mg
36%

Get Enough Of These
Protein
9g
18%

Vitamin K
124µg
118%

Calcium
307mg
31%

Vitamin B2
0.52mg
30%

Phosphorus
209mg
21%

Vitamin A
991IU
20%

Vitamin C
14mg
17%

Vitamin B12
1µg
17%

Vitamin B6
0.27mg
13%

Selenium
9µg
13%

Zinc
1mg
12%

Folate
34µg
9%

Vitamin B1
0.1mg
7%

Vitamin B5
0.63mg
6%

Iron
1mg
6%

Magnesium
18mg
5%

Manganese
0.09mg
4%

Vitamin B3
0.74mg
4%

Potassium
115mg
3%

Copper
0.04mg
2%

Fiber
0.54g
2%

Vitamin D
0.23µg
2%

Vitamin E
0.18mg
1%

covered percent of daily need
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