Easy Greek Dip
Van Chaplin
Yield: Makes 2 1/2 cups (serving size: 1/4 cup)
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Stand:
15 Minutes
Chill:
1 Hour
Nutritional Information
Amount per serving
- Calories: 44
- Calories from fat: 0.0%
- Fat: 1.5g
- Saturated fat: 1g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.0g
- Protein: 2.9g
- Carbohydrate: 4.6g
- Fiber: 0.0g
- Cholesterol: 6mg
- Iron: 0.1mg
- Sodium: 267mg
- Calcium: 102mg
Ingredients
- 1/2 (32-oz.) container plain low-fat yogurt
- 1 (12-oz.) jar roasted red bell peppers, drained and chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 1 teaspoon Greek seasoning
- 1 small garlic clove, pressed
- Pita chips
Preparation
- 1. Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.
- 2. Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.
- Note: Nutritional analysis does not include chips.
Easy Greek Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Mediterranean, Greek
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- PUBLICATION: Southern Living
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Cooking Light
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