I vividly remember having this dish in Santorini. The views and atmosphere were like something out of a dream. This dish is popular on Greek menus, and I have had many versions. This is a great recipe to alter with your own style. Make it creamier, spicier or extra cheesy.
Gluten free, nut free, vegetarian
- 8 ounces feta cheese
- 4 ounces full-fat Greek yogurt
- 1 tablespoon olive oil
- ½ tablespoon paprika
- 2 teaspoons cayenne pepper, or chili powder for less heat, optional
- ½ teaspoon ground pepper
- Zest and juice of 1 lemon
Cut cheese into chunks and place in a food processor. Add yogurt and olive oil to food processor and blend together. Once combined, add paprika, cayenne and ground pepper. Pulse a few times to combine. Finally, add about 2 teaspoons zest of lemon and 1 tablespoon juice of lemon. Mix again and serve cold with veggies like carrot sticks or cucumber slices.
Nutrition Analysis: 210 cal, 17 g fat, 55 mg chol, 530 mg sodium, 5 g carbs, 1 g fiber, 4 g sugar, 11 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.