Ingredients
Whipped Feta:
- 1 large clove garlic
- 1 (8-ounce) block Greek Feta
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream (or greek yogurt)
Greek Salad:
- ½ cup kalamata olives, chopped
- ½ cup English (or Persian) cumbers, chopped
- ½ cup cherry tomatoes, cut in half
- ⅓ cup red onions, minced
- ⅓ cup green bell pepper, cored and chopped
- 1 tablespoon olive oil
- 1 ½ teaspoon red wine vinegar
- ½ teaspoon dried oregano
Instructions
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- WHIP: Add the garlic clove to the food processor and run the food processor until the garlic is minced into tiny pieces. Cut the block of feta into pieces so it fits better into the food processor. Do the same with the cream cheese, then add it and the sour cream to the food processor. Run the food processor until you’re left with a creamy mixture. Scrape the sides as needed in between. The whole processor should take 2-4 minutes depending on how powerful the food processor is. Stop once the dip is smooth, otherwise, it will get too thin. Place the whipped feta in a serving bowl and refrigerate for at least 30 minutes and up to overnight.
- SALAD: In a bowl, combine the ingredients for the salad. You can also prep the veggies in advance but don’t add the olive oil, vinegar, or oregano until the day of. Toss the salad ingredients with a small pinch of salt when ready to serve. Don’t over-salt the salad as the whipped feta dip will be quite salty! Let sit for 5 minutes. Top the whipped feta with this topping using a slotted spoon, leaving any excess liquid in the bowl. You don’t really want that on top of the dip! Serve immediately with crudites, pita chips, warm pita bread, or even tortilla chipsHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
