The feta and cream cheese whip up into a smooth and creamy dip topped with summer-ripe tomatoes and cucumber. Each bite keeps you coming back for more!
Opt for feta in brine for the best texture, as pre-crumbled feta tends to lack moisture and can make the dip grainy.
INGREDIENTS
– 1 (6-ounce) package feta cheese in brine, drained and crumbled (about 1 1/2 cups) – 1/3 cup reduced-fat cream cheese – 2 tablespoons extra-virgin olive oil, divided – 1 large clove garlic – 1 tablespoon cold water – 2 tablespoons grated lemon zest plus 1/2 teaspoon, divided
– 2 teaspoons lemon juice – 1/2 teaspoon dried mint – 1/4 teaspoon ground pepper – 4 small tomatoes, quartered (about 1 cup) – 2 medium Persian cucumbers, chopped (about 1 cup) – 1/4 cup sliced red onion – 2 tablespoons roughly torn fresh mint leave – 24 multigrain pita chip
DIRECTIONS
In a food processor, blend feta, cream cheese, 1 tablespoon oil, and garlic until very smooth, 2 to 3 minutes, scraping down sides.
While running the processor, carefully pour cold water and lemon juice through the chute until the mixture is lighter and whipped, about 1 minute, scraping down sides as required.
Cover the whipped feta in a bowl and chill for 2 days before serving. Whisk 2 tablespoons lemon zest, dried mint, pepper and the remaining 1 tablespoon oil in a medium bowl until well combined.
Stir in tomatoes, cucumbers, onion and mint leaves; toss to coat. Arrange the tomato and cucumber salad over the whipped feta. Sprinkle with the remaining 1/2 teaspoon lemon zest. Serve with pita chips.
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