Fireside nibbles—one simply can’t get enough of them. This eye-catching dip is so easy to prepare: just whip it up in a blender and serve with your choice of veggies or bread crisps for scooping. It’s equally delicious spread on crostini and topped with bruschetta.
Bubble-licious
Dip can also be served warm. Transfer dip without toppings to small baking dish that is microwave or oven safe. Heat in microwave until bubbly, or bake uncovered in 400 F (200 C) oven until bubbly and golden on top. Garnish with toppings and serve.
Creamy Feta Dip
Ingredients
- 1 1/4 cups (310 mL) 2% cottage cheese
- 3/4 cup (180 mL) coarsely crumbled feta cheese
- 1/2 cup (125 mL) plain yogurt
- 1 small garlic clove, peeled, smashed, and minced
- 1 tsp (5 mL) lemon zest
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1 1/2 Tbsp (22 mL) liquid honey
- Generous pinch of crushed red pepper flakes
- Toppings: extra-virgin olive oil, chopped fresh mint or parsley, toasted chopped pistachios, or pomegranate seeds (optional)
Nutrition
Per serving:
- calories27
- protein2 g
- fat 2 g
- sat. fat1 g
- total carbohydrates1 g
- sugars1 g
- fibre0 g
- sodium69 mg
Directions
01
In high-speed blender, combine all ingredients except honey, crushed red pepper flakes, and toppings. Whirl until dip is creamy and smooth, scraping down sides of bowl as you go. Using spatula, spread out in shallow bowl, creating swirls.
02
Drizzle with honey and scatter with crushed red pepper flakes followed by toppings of choice. Serve with crusty bread, crisp vegetables, or pita chips for dipping.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
