Herby feta & lemon dip with crudités

Vegetarian
Gluten Free
Health score
10%
Herby feta & lemon dip with crudités
15 min.
6
286kcal

Suggestions


If you're looking for a vibrant and flavorful addition to your next gathering, look no further than this Herby Feta & Lemon Dip. Perfectly suited for vegetarians and gluten-free diets, this delightful dip not only tantalizes your taste buds but also adds a refreshing touch to your appetizer spread. In just 15 minutes, you can whip up a creamy, zesty dip that pairs beautifully with an array of crisp crudités.

The star of this recipe is the feta cheese, which provides a rich and tangy base that’s wonderfully complemented by the bright acidity of fresh lemon juice. Infused with aromatic herbs like dill and mint, this dip showcases a harmonious blend of flavors that will leave your guests coming back for more. Whether you serve it as part of an antipasti platter, as a starter, or simply as a snack during a cozy night in, this Herby Feta & Lemon Dip is sure to impress.

With its alluring combination of textures and tastes, it’s easy to see why this dip is a go-to choice for gatherings and celebrations. Pair it with a colorful selection of radishes, cucumbers, spring onions, and crisp lettuce leaves for a beautiful presentation that’s as appetizing as it is healthy. So, gather your ingredients and get ready to create a dip that’s not only delicious but also quick to prepare, allowing you to spend more time enjoying your time with friends and family.

Ingredients

  • 400 feta cheese drained cut into chunks
  •  juice of lemon 
  • 75 ml olive oil extra virgin extra-virgin
  • 20 optional: dill roughly chopped
  • 20 mint leaves finely chopped
  • servings romaine leaves 

Equipment

  • food processor
  • blender

Directions

  1. Place the feta in a food processor or blender.
  2. Add the lemon juice and half of the olive oil. Pure until smooth, then add the remaining olive oil. Stir in the dill and mint.
  3. Pour into a small container with a fitted lid and refrigerate until needed. Pack the veg in a low-level container and serve them from it.

Nutrition Facts

Calories286kcal
Protein13.75%
Fat80.2%
Carbs6.05%

Properties

Glycemic Index
7
Glycemic Load
0.72
Inflammation Score
-9
Nutrition Score
12.990434890208%

Flavonoids

Eriodictyol
1.27mg
Hesperetin
1.06mg
Naringenin
0.07mg
Apigenin
0.19mg
Luteolin
0.44mg
Isorhamnetin
1.45mg
Kaempferol
0.44mg
Myricetin
0.02mg
Quercetin
1.86mg

Nutrients percent of daily need

Calories:286.02kcal
14.3%
Fat:25.83g
39.73%
Saturated Fat:10.45g
65.34%
Carbohydrates:4.38g
1.46%
Net Carbohydrates:3.79g
1.38%
Sugar:0.37g
0.41%
Cholesterol:59.33mg
19.78%
Sodium:770.06mg
33.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.96g
19.93%
Vitamin A:2457.46IU
49.15%
Vitamin B2:0.61mg
35.66%
Calcium:352.75mg
35.28%
Phosphorus:236.66mg
23.67%
Vitamin B12:1.13µg
18.78%
Vitamin B6:0.32mg
15.97%
Selenium:10.15µg
14.5%
Zinc:2.04mg
13.59%
Vitamin C:10.15mg
12.3%
Vitamin E:1.84mg
12.29%
Folate:40.25µg
10.06%
Vitamin B1:0.13mg
8.84%
Manganese:0.17mg
8.63%
Vitamin K:8.07µg
7.69%
Vitamin B5:0.68mg
6.76%
Iron:1.11mg
6.15%
Magnesium:20.59mg
5.15%
Vitamin B3:0.87mg
4.35%
Potassium:136.72mg
3.91%
Fiber:0.59g
2.37%
Copper:0.04mg
1.9%
Vitamin D:0.27µg
1.78%