Santorini Lemon Feta Dip with Kalamata Relish
As promised in my post yesterday, below is Christine Avanti's tasty recipe for her Lemon Feta Dip. We didn't have time to make the relish, but the dip was just as good without it.
If you are watching calories you can replace the pita chips with carrot, cucumber or zucchini sticks.
One bite. That's all it will take to sweep your taste buds away to the stunningly beautiful Greek islands.
Soak up the Mediterranean flavor with this tangy Greek dip that is almost better than being there.
One 15 ounce can of cannellini beans (white kidney beans)
Juice of one lemon
Zest of one lemon
½ cup Italian parsley
¼ cup oregano, fresh
1 cup crumbled low fat feta
2 cloves garlic
¼ cup EVOO
Salt and pepper
1 cup cucumber, brenoise (diced very small)
1 tbsp. chives
½ cup kalamata olives, thinly diced
8 pita bread, cut into wedges
2 tbsp. olive oil
1 tsp. paprika
1 tbsp. dried oregano
In a food processor, combine white beans, garlic, feta, parsley, oregano, lemon juice, lemon zest, and olive oil. Puree until smooth. Season with salt and pepper.
Toss cucumber, red onion, chives and season with salt and pepper.
Preheat oven to 400°. Toss the pita bread with olive oil, paprika and oregano to lightly coat. Spread out on a baking sheet and bake for 20 minutes or until golden brown.
Serve dip in a shallow bowl with relish nested in the middle
Serves about 24 - Serving size: 2 Tbsp
Nutriton Facts per serving: 126 Cals, 4 gram Protein, 15 grams Carbs, 6 grams Fat