Hungry for a healthy summer appetizer?
This whipped feta dip goes perfectly with seasonal vegetables like bell peppers and zucchini. Serve with some warm pita bread for the perfect shareable appetizer.
Whipped Feta Dip w/ Grilled Vegetables (makes 1 ¼ cups)
DIETARY: Vegetarian
TOTAL TIME: 40 minutes
8 ounces feta cheese, drained if in brine
½ cup Greek plain yogurt
4 tablespoons olive oil, divided
¼ teaspoon ground black pepper
4 bell peppers (mix of red, yellow, and orange), cored and cut into 2” pieces
1 large zucchini, cut into ½” thick slices
1 package pita bread, cut into wedges
- To make dip, combine feta, yogurt, 2 tablespoons olive oil, and pepper in a food processor and process until smooth. Place in a container and refrigerate for 30 minutes to firm up.
- Meanwhile, prepare vegetables as described above and place in a mixing bowl. Toss with remaining 2 tablespoons olive oil and season with salt and pepper to taste.
- Grill vegetables over medium heat, about 3 minutes per side or until tender-crisp.
- To serve, place a small bowl of dip in the center of a serving platter. Arrange grilled vegetables and pita around the dip. Garnish as desired with chili flakes, paprika, and fresh herbs.