Are you excited for college football season? With only a few weeks to go, Sally and I are testing and figuring out what recipes we will take with us tailgating this year. If you are an experienced tailgater, you know that a delicious dip serves a variety of purposes. You can pair it with a vegetable or chip tray for a pre-game snack. When the entrees come off the grill, you can use it as a sandwich spread on top of a burger! A variety of dips are a great thing to have in your tailgating repertoire this season.
This Feta Greek Yogurt Dip is big on flavor, but won’t leave you feeling weighed down. It is a refreshing mixture of non-fat greek yogurt, crumbled feta, a touch of olive oil, garlic, lemon, capers and parsley. You can pair it with an assortment of vegetables or spread it on a lamb burger, salmon,or lemon grilled chicken sandwich. If you thin it out with a bit of milk, it turns into versatile salad dressing.
Feta Greek Yogurt Dip
Makes about 2 1/2 cups
1 1/4 cups non fat Greek Yogurt
1 cup crumbled Feta cheese
1/3 cup chopped fresh parsley
2 Tablespoons olive oil
2 Tablespoons grated Parmesan cheese
1 Tablespoon fresh lemon juice
1 Tablespoon capers
2 teaspoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
pinch (1/16 teaspoon) cayenne pepper
1. Add all of the ingredients to the work bowl of a food processor. Pulse the ingredients on/off until they are combined and a creamy dip forms. Empty the dip into a serving bowl. Cover with plastic wrap and chill for one hour or up to three days. Serve with vegetables or as a sandwich sauce. Can thin dip with low fat skim milk to make a delicious salad dressing.
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