This a very versatile dip that makes good use of any herbs you have in your garden or that are currently available at your local market. I started out looking for a recipe to use up my first cutting of garlic chives from my herb planter, a dip seemed like a good starting point . Herbs are about all we have around here since things are coming on pretty slowly in the garden. The spinach and lettuce which I planted 3 weeks ago are just making an appearance and the Swiss chard suffered a bit of a set back when the rabbits got to it. I was tempting fate by planting it before the fence went up, now the fence is up and the chard is making a rebound. Ok, back to the dip story, which is a pretty short one, I was looking for a healthy dip that had some tang to it and this recipe from Taylor Takes a Taste felt like a good fit, I made a couple of substitutions based on the ingredients I had on hand. You can change this into a sauce or salad dressing by adding milk (I had success using almond milk too).
Feta & Yogurt Dip
Adapted from Taylor Takes a Taste
- 1 c Plain Greek Yogurt
- 2/3rd c feta cheese, crumbled
- 1 T olive oil
- 2 green onions, chopped
- 4 T chopped chives
- 1 T capers
- Pinch of cayenne pepper
Add ingredients to your food processor container, reserving some feta and chives for garnish. Process until smooth. Transfer to a lidded glass container and refrigerate for 2 hours before serving. Store in fridge for up to one week.