Whipped feta dip with vegetable sticks
Airy whipped feta with Greek yoghurt, lemon and a touch of honey, served with crunchy vegetable sticks. 21 g protein per serving, ready in 10 minutes with no cooking.
Ingredients
- 90 gfeta(drained and roughly crumbled)
- 85 gGreek yoghurt
- 5 golive oil(plus a little for drizzling)
- ½lemon(juice of half the fruit and a little zest)
- ½ clovegarlic(finely grated)
- 5 ghoney
- 2 ½ gdill(finely chopped)
- 75 gcucumber(cut into sticks)
- 60 gred bell pepper(cut into strips)
- 50 gcarrots(cut into sticks)
Instructions
- 1
Put the 90 g feta into a tall jug with the 85 g Greek yoghurt, 5 g olive oil, the juice of the ½ lemon and the ½ clove garlic.
- 2
Blend everything with a hand blender for one to two minutes until you get an airy, spreadable cream. Without a blender, mash it firmly with a fork for a slightly more rustic texture.
- 3
Season with a little lemon zest and pepper. Thanks to the feta the dip rarely needs extra salt.
- 4
Spread the dip into a bowl, make a well with the back of a spoon and drizzle over the 5 g honey, a little olive oil and the 2 ½ g dill.
- 5
Arrange the 75 g cucumber, 60 g red bell pepper and 50 g carrots sticks around the bowl and serve everything fresh.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 122 kcal | 465 kcal |
| Protein | 6 g | 21 g |
| Carbs | 5 g | 20 g |
| Fat | 8 g | 31 g |
| Fiber | 1 g | 3 g |
Frequently asked
Which feta works best?
A classic brined feta made from sheep and goat milk turns the creamiest. Very dry, firm blocks need an extra tablespoon of water or yoghurt so the dip stays smooth and spreadable.
Can I make the dip ahead?
Yes, it keeps covered in the fridge for two days. Take it out about ten minutes before serving, as it tastes rounder and spreads more easily at room temperature.
How can I push the protein higher?
Stir in two tablespoons of cottage cheese or raise the share of Greek yoghurt. Both lift the protein without overpowering the feta flavour.
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