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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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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