Creamy Whipped Feta Dip
An easy Mediterranean appetizer that's full of bright lemon and feta flavors
Ingredients
- 3/4 cup Labneh homemade (see below) or store-bought
- 7 ounces Feta cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon za'atar divided
- 2 teaspoons olive oil
For Homemade Labneh
- 1 cup plain Greek yogurt
- pinch kosher salt
Instructions
Homemade Labneh
- If making homemade labneh, line a colander with cheesecloth. Pour the Greek yogurt into the cheesecloth and tie up the sides to make a little bundle.
- Set the colander with the bundle of Greek yogurt over a bowl to catch the liquid from the yogurt. Leave it in the refrigerator overnight and up to 24 hours to drain.
- When ready to use the labneh, discard the liquid (or reserve it and add it to a smoothie) remove the yogurt from the cheesecloth and place it in a bowl. Add a pinch of salt or to taste.
Whipped Lemon Feta Dip
- In the bowl of a food processor fitted with the blade, combine the labneh, feta cheese, lemon zest, lemon juice, and 1/2 teaspoon of za'atar.
- Process for about 60 seconds, scraping down the sides of the bowl periodically. Check to make sure the mixture is smooth. If it's still lumpy, process until smooth.
- Taste and add salt if necessary. Note you may not need any salt because feta cheese is very salty.
- To serve, spoon the dip into a bowl or on a plate. Garnish with the remaining 1/2 teaspoon of za'atar and a drizzle of olive oil.
Notes
Nutrition facts data is with nonfat Greek yogurt. Store-bought labneh if often full-fat but you can use nonfat or 2% yogurt to make homemade labneh.
Serve with pita chips or fresh pita triangles and fresh vegetables.
Store leftover dip in an airtight container for up to 3 days.
Nutrition
Calories: 82kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 19mgSodium: 239mgPotassium: 64mgFiber: 0.1gSugar: 1gVitamin A: 89IUVitamin C: 1mgCalcium: 139mgIron: 0.3mg
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