Get Me to the Greek Dip – a delicious recipe with Cheese, Peppers, Italian Parsley, Greek Yogurt, Olives, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
If youre using a block of feta cheese, cut it into cubes.
2
Cut the stems off the peperoncini peppers and remove the seeds.
3
Remove the stems from the parsley.
4
Toss all of the ingredients into a food processor and pulse just until everythings combined.
5
You want to see small chunkstheyre a good thing.
6
Remove the blade, scrape down the sides, and give it a stir.
7
Pour it into a container with a tight-fitting lid or a bowl covered in plastic wrap.
8
Refrigerate for at least 30 minutes before serving so the flavors have time to bloom.
9
I love to eat this with toasted pita bread or bagel chips.
10
Im betting it would also be awesome on Gardettos toasted garlic rye chips.
11
If youre trying hard to be good though, try it with sliced cucumbers or cherry tomatoes.
12
Either way, choose a vehicle and start dipping!
338
kcal
Calories
22
g
Fat
13
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces, weight Feta Cheese, 6 whole Peperoncini Peppers, 1/4 cups Flat Leaf Italian Parsley, 1 cup Fage Fat-free Greek Yogurt, and more.
Yes, Get Me to the Greek Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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