A gorgeously healthy recipe for Greek feta dip with yoghurt, garlic & mustard is great for avocados, salads, crackers and more…
Today I want to introduce you to two fab eatables. My new favourite Greek feta dip with yoghurt (check out my old favourite, Roasted aubergine dip) and a fabulously healthy snack.
This feta dip – the product of experimentation with an immersion blender – is gorgeously flavoured and can be spooned, dolloped and drizzled over a multitude of nibbles.
Greek yoghurt makes an excellent base for a wide range of sauces, offering a rich, creamy, nutritious alternative to much, much more energy-heavy options such as sour cream, crème fraîche and mayonnaise.
Here, the Greek yoghurt is blended with fresh, salty feta cheese, then seasoned with crushed garlic, lemon juice, freshly ground black pepper and Dijon mustard.
The Dijon mustard really adds another dimension to the flavour, so I do not recommend omitting it. But if you don’t like mustard or you don’t have any to hand, this dip could take a whole host of other flavours that might be more to your preference. Perhaps a little chipotle en adobo? Or some toasted cumin? Or a swirl of pesto? The list goes on and on.
As much as I really love garlic (and I do!), be careful about how much you add to this dip. Fresh garlic is incredibly strong and has the power to completely overwhelm the other flavours here. As a very garlic-happy person, one small clove was enough. You may want to use less.
Also bear in mind that the garlic flavour will develop the longer the dip sits, so if you intend to make a batch to keep in the fridge for a few days, you may want to use a little less than if you’re eating it all that day.
Now on to this yummy snack. It is really important to me to eat healthily for the bulk of my meals and this snack is great for the times when you really cannot be bothered to cook. It comes together in seconds. You get two portions of vegetables, whole grains, fresh garlic and calcium-rich Greek yoghurt – plenty of vitamins, minerals and fibre – all on one plate. I genuinely enjoy eating little sweet-tart tomatoes and buttery avocado, but they are both truly elevated by this dip.
These rye crisp breads (I eat a Swedish brand at the moment, but they are available under various names elsewhere) make a great base for this snack.
I really didn’t understand why people ate these crisp breads for most of my life, seeing them as pointless, cardboard-like, diet food. But my recent move to increase the amount of whole grains in my diet made me look at them from another angle. Incredibly high in fibre, to me they are now a great whole grain (sometimes sourdough) alternative to bread and serve as a light, pleasingly crunchy vehicle for shovelling fresh, juicy vegetables into my face.
Greek feta dip with yoghurt and crisp breads – fresh, vitamin- and antioxidant-packed tomatoes, ripe avocado with all its nutritious fats and this gorgeous dip for seasoning, all piled on top of whole grain crisp breads. Healthy nom!
Greek feta dip with yoghurt
- 200 g Greek or Turkish yoghurt
- 65 g feta cheese
- 2 heaped teaspoons Dijon mustard
- 1/2 lemon juice only
- lots of freshly ground black pepper
- 1 small garlic clove crushed
Put the feta and yogurt in a medium bowl and blend smooth with an immersion/stick blender.
Stir through the rest of the seasonings, adding more or less to taste.
Will keep quite happily for about a week in the fridge.