Greek Feta Dip
Whenever life gets a bit overwhelming, I take a 20 minute vacation. My quick mental escape comes from rummaging through pictures of recent vacations. It’s an instantaneous recharge that helps me put things back into perspective and revitalizes me to confront daily challenges. My most recent pictorial flight was to Santorini, Greece.
Santorini, the southernmost island in the Cyclades archipelago in the Agean Sea, is renowned for its spectacular beauty, breathtaking views and fantastic Mediterranean cuisine. The local cuisine is characterized by flavorful, fresh ingredients and bright colors typical of the celebrated Mediterranean diet. The brilliant produce, aromatic olive oil and tangy feta cheese make a trip to Santorini delightful for any food lover.
The pictures of the food from my trip inspired me to create a dip for the Super Bowl that’s my ode to Santorini. Quintessential Greek ingredients such as Feta cheese, Greek Yogurt and Olive oil are whipped together to create a light and refreshing dip. This dip is subtly flavored with scallions and garlic power. The lemon juice and zest add a magnificent zing to final product. 
This dip is a great addition to any Super Bowl menu. It’s perfect for dipping spicy chicken wings, pita chips and Persian cucumbers. Don’t fret if the team you are rooting for does not win, this dip will surely help you score a touchdown!
Greek Feta Dip Recipe
Time: Active 10 minutes Inactive (Chill time) 30 minutes
Yield: 1 cup
Time: Active 10 minutes Inactive (Chill time) 30 minutes
Yield: 1 cup
Ingredients:
½ cup low fat plain Greek Yogurt or low fat hung curd (See note)
½ cup crumbled feta cheese
1 ½ tablespoons extra virgin olive oil
¼ teaspoon garlic powder
1 teaspoon lemon zest
2 teaspoons freshly squeezed lemon juice
2 tablespoons scallions green or onion chives, chopped
Salt and freshly cracked black pepper to taste
½ cup low fat plain Greek Yogurt or low fat hung curd (See note)
½ cup crumbled feta cheese
1 ½ tablespoons extra virgin olive oil
¼ teaspoon garlic powder
1 teaspoon lemon zest
2 teaspoons freshly squeezed lemon juice
2 tablespoons scallions green or onion chives, chopped
Salt and freshly cracked black pepper to taste
Notes:
- Hung Yogurt/Hung curd: Take the 1 cup of low fat yogurt and tie it up in a cheese or muslin cloth. Suspend this cloth over a small container for 1-2 hours, so that all the excess water from the yogurt is strained out and the resulting yogurt is hung curd.
Method:
1. In a medium sized mixing bowl place the yogurt, feta cheese and extra virgin olive oil. Use a whisk to whip it up and smoothen it. (Don’t fret it you have some lumps left)
2. Stir in the garlic powder, lemon zest, lemon juice and scallions/chives. Taste the dip and season with salt and pepper per your taste.
3. Chill for a minimum of 30 minutes and serve with chicken wings, pita, lavash, Persian cucumbers and carrots.
1. In a medium sized mixing bowl place the yogurt, feta cheese and extra virgin olive oil. Use a whisk to whip it up and smoothen it. (Don’t fret it you have some lumps left)
2. Stir in the garlic powder, lemon zest, lemon juice and scallions/chives. Taste the dip and season with salt and pepper per your taste.
3. Chill for a minimum of 30 minutes and serve with chicken wings, pita, lavash, Persian cucumbers and carrots.
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