Active Time:20 minsTotal Time:20 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:8
Servings:
8
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Cook Mode(Keep screen awake)Ingredients1(6-ounce) packagefeta cheesein brine, drained and crumbled (about1 1/2cups)1/3cupreduced-fat cream cheese2tablespoonsextra-virgin olive oil, divided1largeclove garlic1tablespooncoldwater2tablespoonsgratedlemon zestplus1/2teaspoon, divided2teaspoonslemon juice1/2teaspoondried mint1/4teaspoonground pepper4smalltomatoes, quartered (about1cup)2mediumPersian cucumbers, chopped (about1cup)1/4cupslicedred onion2tablespoonsroughly torn freshmint leaves24multigrainpita chips
Cook Mode(Keep screen awake)
Ingredients
1(6-ounce) packagefeta cheesein brine, drained and crumbled (about1 1/2cups)
1/3cupreduced-fat cream cheese
2tablespoonsextra-virgin olive oil, divided
1largeclove garlic
1tablespooncoldwater
2tablespoonsgratedlemon zestplus1/2teaspoon, divided
2teaspoonslemon juice
1/2teaspoondried mint
1/4teaspoonground pepper
4smalltomatoes, quartered (about1cup)
2mediumPersian cucumbers, chopped (about1cup)
1/4cupslicedred onion
2tablespoonsroughly torn freshmint leaves
24multigrainpita chips
Directions
Combine feta, cream cheese, 1 tablespoon oil and garlic in a food processor; process until very smooth, 2 to 3 minutes, stopping to scrape down sides as needed. With the processor running, slowly stream cold water and lemon juice through the chute; process until the mixture is lighter in texture and appears whipped, about 1 minute, stopping to scrape down sides as needed. Transfer the whipped feta to a bowl; cover and refrigerate until ready to serve (up to 2 days).
Whisk 2 tablespoons lemon zest, dried mint, pepper and the remaining 1 tablespoon oil in a medium bowl until well combined. Stir in tomatoes, cucumbers, onion and mint leaves; toss to coat.
Arrange the tomato and cucumber salad over the whipped feta. Sprinkle with the remaining 1/2 teaspoon lemon zest. Serve with pita chips.
To make aheadPrepare whipped feta (Step 1); cover and refrigerate for up to 2 days.
To make ahead
Prepare whipped feta (Step 1); cover and refrigerate for up to 2 days.
Nutrition InformationServing Size: about 3 Tbsp. whipped feta, 1/4 cup salad & 3 pita chipsCalories 162, Fat 10g, Saturated Fat 4g, Cholesterol 18mg, Carbohydrates 11g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 337mg, Potassium 108mg
Nutrition Information
Serving Size: about 3 Tbsp. whipped feta, 1/4 cup salad & 3 pita chipsCalories 162, Fat 10g, Saturated Fat 4g, Cholesterol 18mg, Carbohydrates 11g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 337mg, Potassium 108mg
Serving Size: about 3 Tbsp. whipped feta, 1/4 cup salad & 3 pita chips
Calories 162, Fat 10g, Saturated Fat 4g, Cholesterol 18mg, Carbohydrates 11g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 337mg, Potassium 108mg
Frequently Asked QuestionsTomatoes, cucumbers, onion, mint and olive oil all have powerful plant compounds that can helpreduce inflammationin your body. The whole-wheat pita chips also add fiber and some anti-inflammatory compounds, as well. Feta is a saltier cheese, so if you’rewatching your sodium intake, be cognizant of how much of it you’re eating. Whipping the feta and cream cheese—both of which add a little bit of calcium and protein—makes it easier to grab less of the dip on your pita chip since it’s lighter and airier.You can make the feta dip ahead of time. Keep it covered and refrigerated for up to 2 days. When ready to serve, let the dip come to room temperature, then whisk it until smooth. Alternatively, you can also add it to a food processor and pulse it a few times until the desired texture is achieved.The main distinction is their size. Persian cucumbers, which come in various types, typically grow 5 to 6 inches long, while English cucumbers can be easily double that length. Both varieties have thin, smooth skin. They also have few seeds, and their flesh is mild, sweet and less watery than regular cucumbers. You’ll often find them encased in plastic wrap at the grocery store, which helps protect their delicate skin and retain moisture. You can use both interchangeably in recipes—including this one.
Frequently Asked Questions
Tomatoes, cucumbers, onion, mint and olive oil all have powerful plant compounds that can helpreduce inflammationin your body. The whole-wheat pita chips also add fiber and some anti-inflammatory compounds, as well. Feta is a saltier cheese, so if you’rewatching your sodium intake, be cognizant of how much of it you’re eating. Whipping the feta and cream cheese—both of which add a little bit of calcium and protein—makes it easier to grab less of the dip on your pita chip since it’s lighter and airier.
You can make the feta dip ahead of time. Keep it covered and refrigerated for up to 2 days. When ready to serve, let the dip come to room temperature, then whisk it until smooth. Alternatively, you can also add it to a food processor and pulse it a few times until the desired texture is achieved.
The main distinction is their size. Persian cucumbers, which come in various types, typically grow 5 to 6 inches long, while English cucumbers can be easily double that length. Both varieties have thin, smooth skin. They also have few seeds, and their flesh is mild, sweet and less watery than regular cucumbers. You’ll often find them encased in plastic wrap at the grocery store, which helps protect their delicate skin and retain moisture. You can use both interchangeably in recipes—including this one.
EatingWell.com, May 2024
Rate ItPrint
