Ingredients
2 cups strained Greek yogurt
1 cup crumbled feta cheese
1 cup jarred roasted red peppers, drained
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill or oregano, chopped
1 teaspoon lemon zest
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Instructions
Strain Greek yogurt for 1 hour in a cheesecloth-lined sieve to thicken.
In a bowl, combine strained yogurt, feta cheese, and roasted red peppers.
Whisk in olive oil, lemon zest, chopped herbs, salt, and pepper.
Taste and adjust seasoning. Chill in the refrigerator before serving for optimal texture.
Notes
Use full-fat Greek yogurt for the richest texture.
Jarred roasted peppers save time; pat them dry to avoid a watery dip.
Store in an airtight container in the refrigerator for up to 3 days.
Substitute mint or parsley for the herbs if preferred.
For extra smokiness, add a pinch of smoked paprika.
- Prep Time: 10
- Category: Mediterranean Basics
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg