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.
Recipe from the Tasting Table Test Kitchen
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
In a medium bowl, stir together the feta, yogurt, buttermilk, lemon juice and chives until well combined. Season with salt and pepper and serve with the carrot and celery sticks. Calories per serving: 63; Sodium: 370mg; Carbohydrates: 2g; Fiber: 0g; Fat: 5g
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