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Appetizers


Greek Feta Dip

 

8 Servings


  • 12 ounces Feta cheese
  • 1 cup plain nonfat Greek yogurt
  • 1 8-ounce package neufchatel cheese, softened
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh dill weed
  • ½ cup chopped cucumber
  • ½ cup chopped grape tomatoes

In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, oil, and lemon juice and zest until fluffy and combined. Season with salt and red pepper flakes and stir in dill.

Transfer dip to a serving bowl and top with cucumber, tomatoes, dill, and a drizzle of oil.

Garnish with more fresh dill weed, if desired, and serve with pita chips.

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