Good, Feta, Best
A cooling dip with Mediterranean flair
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
Chances are, you still have at least one late-summer get-together left that calls for an easy appetizer. While opening a packet of just-add-sour-cream dehydrated soup may be tempting, we promise this dip is equally effortless--and much better for you. In it, a creamy, cool base of French feta, Greek yogurt and buttermilk is brought to life with tangy lemon and fresh chives. Served with crisp carrot and celery sticks, this dip just might bring that staid onion glop to tears.
Yield: 1¼ cup
Cook Time: n/a
1 cup French feta, crumbled
½ cup full-fat or reduced-fat
¼ cup buttermilk, shaken
1½ tablespoons fresh lemon juice
¼ cup finely chopped chives
Salt and freshly ground black pepper
Carrot and celery sticks, for serving