Ingredients1 h 10 m servings 142 cals
- Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
- Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
- Cook's Note:
- Use whatever feta cheese you prefer, but I've found creamy Greek or Macedonian feta to work best.
Per Serving: 142 calories; 12.9 g fat; 2.4 g carbohydrates; 4.5 g protein; 25 mg cholesterol; 320 mg sodium. Full nutrition
ReviewsRead all reviews 5
Turned out great! Simple and easy use with feta. I used Greek yogurt and not a true measure - resulted in nearly 2 cups but I added a little more feta, etc.
Love this dip! I used smoked paprika and traded ground red pepper for cayenne to keep the heat down for kids. I tried to use less olive oil but the texture was off. You need the full 1/2 cup.
Turned out great and would make it again. Used a bit more garlic and lemon juice.
this is delicious! i made it with a few changes. no cayenne. only one clove of garlic. used 1/4 cup buttermilk instead of yogurt just because i was out of yogurt. the consistency was thinner, a...