Veggie Sticks with Whipped Feta Dip
20min
10min
3
444
Chef's Note
For the creamiest dip, make sure both the feta and cream cheese are at room temperature before blending. You can prepare the dip up to 2 days in advance and store it in an airtight container in the refrigerator. Just give it a quick stir before serving. For a time-saving option, pre-cut vegetables can be stored in cold water in the refrigerator for up to 24 hours to maintain their crispness.
Tags
Ingredients
8 oz feta cheese
4 oz cream cheese
1/2 cup Greek yogurt
1 medium lemon
2 cloves garlic
2 tbsp extra virgin olive oil
1 tsp dried oregano
1/4 tsp red pepper flakes
1 tsp honey
1/2 tsp black pepper
1/4 tsp salt
6 medium carrots
2 large cucumber
3 medium bell peppers (assorted colors)
4 stalks celery
1 pint cherry tomatoes
1 can (15 oz) chickpeas
2 tbsp fresh dill
1 tbsp fresh mint leaves
3 pieces whole grain pita bread
Instructions
- 1
Bring the feta cheese and cream cheese to room temperature for about 30 minutes before starting.
- 2
Drain and rinse 1 can of chickpeas. Pat them dry with paper towels and set aside.
- 3
Preheat the oven to 375°F (190°C).
- 4
Cut 3 whole grain pita breads into triangles and arrange on a baking sheet. Lightly spray or brush with 1/2 tbsp of olive oil and sprinkle with a pinch of salt. Bake for 8-10 minutes until crisp and lightly golden. Remove from oven and let cool.
- 5
In a food processor, combine 8 oz crumbled feta cheese, 4 oz cream cheese, 1/2 cup Greek yogurt, the zest and juice of 1 lemon, 2 minced garlic cloves, 1 1/2 tbsp olive oil, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp honey, and 1/2 tsp black pepper. Process until smooth and creamy, about 2-3 minutes, stopping to scrape down the sides as needed.
- 6
Taste the whipped feta dip and adjust seasonings if necessary. Transfer to a serving bowl, drizzle with the remaining 1/2 tbsp olive oil, and refrigerate for at least 15 minutes to allow flavors to meld.
- 7
While the dip is chilling, prepare the vegetable sticks: Peel 6 carrots and cut into 3-inch sticks. Cut 2 cucumbers into 3-inch sticks. Seed and slice 3 bell peppers into strips. Trim 4 celery stalks and cut into 3-inch pieces. Wash 1 pint of cherry tomatoes and leave whole.
- 8
Drain and rinse 1 can of chickpeas. Pat dry with paper towels and season with a pinch of salt and pepper.
- 9
Finely chop 2 tbsp fresh dill and 1 tbsp fresh mint. Fold half of the herbs into the whipped feta dip, reserving the rest for garnish.
- 10
Arrange the vegetable sticks, chickpeas, and pita triangles on a large platter around the bowl of whipped feta dip. Sprinkle the remaining fresh herbs over the dip and vegetables.
- 11
Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition Information (per serving)
444
39g
50g
10g
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