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Greek Feta Dip

Source of Recipe


The Seattle Times






List of Ingredients



• 8 ounces feta cheese, at room temperature
  
• 1 large clove garlic, peeled and forced through a press
  
• 2 medium green onions, thinly sliced
  
• Finely grated peel of 1 large lemon
  
• 3/4 cup plain lowfat or nonfat yogurt
  
• 1-1/2 tsp dried dill weed, crushed
  
• 1/2 tsp ground cumin
  
• 1/4 tsp crushed red pepper flakes
  
• Pinch cayenne pepper
  






Instructions



1. In a food processor, combine the feta, garlic, green onions and lemon peel. Process until almost smooth. (The feta will give some texture to the dip.)
   
   
2. Add the yogurt, dill weed, cumin, red pepper flakes and cayenne. Process to blend. Transfer to a bowl, cover and refrigerate until ready to use.
   
   Serve the feta dip with crudites of lightly blanched broccoli, and thin strips of red pepper and fennel.
   
   Makes about 1-1/2 cups.