Creamy Baked Feta Dip

Oct 9th

Now that I’m avoiding dairy I keep coming up with delicious ingredients where dairy is the star. Some sort of masochism? Super annoying. Though Rich gave this two thumbs up I wasn’t about to post it until my sometimes-judgy-about-food mom tried it. She asked for the recipe and made sure to tell me ten times how much she loved it (this could be because I sport dark circles under my eyes and perma-scratchy morning voice from baby-induced lack of sleep and she feels sad for my life). 

This is one of those recipes where the ingredients assure success so I feel fully confident in sharing it with you. It came together SUPER quickly and required minimal steps/dishes. Though I suggest broiling the dip to give it that melted feta toasty flavor, its perfectly fine without that step. Just scrape it (once blended) into a serving dish and top with scallions – then it’s really easy.

Creamy Baked Feta Dip

Makes 2 cups – serving about 8

8 oz. block style feta cheese

1/2 c. nonfat or lowfat Greek yogurt (plain)

3 oz. cream cheese (regular or lowfat)

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 tbsp. water

2 thinly sliced scallions

Bell peppers, pita chips, cucumbers or carrots for serving

1. In a food processor, chop feta until ground. Add yogurt, cream cheese, pepper and garlic powder. Process until smoothly combined.

2. Turn processor on and place water in feed tube. Scrape down the sides and process another ten seconds or so.

3. Scrape mixture into two (4 in) porcelain ramekins or another small baking dish. Broil until bubbled and brown. Serve or refrigerate until ready to serve.

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