When it's hot outside, nothing tastes better than a nice cool dip served with wholesome raw vegetables and whole-grain chips. This one is very easy to make, especially if you have a food processor. No worries if you don't, just mix well with a whisk.
This recipe is easy to double or triple for a crowd. The recipe below makes about three cups.
- 8 oz. (1 cup) feta cheese
- 1 cup ricotta cheese
- 2 T olive oil
- 3 cloves garlic, crushed
- 2 T fresh lemon juice
- ¼ tsp. cayenne pepper
- 1 small container Greek-style plain yogurt
- About ¼ cup chopped fresh mint
- 1 tsp. fresh or dried oregano
- Optional garnishes: sliced black olives, chopped tomato, and lemon zest, if desired.
In a food processor (or using a whisk or potato masher), puree the feta cheese, ricotta cheese, olive oil, garlic, lemon juice, cayenne pepper and the yogurt until smooth and thick.
Place the ingredients into a bowl. Add the mint and the oregano and stir well. Cover and refrigerate for a few hours or a day before serving.
To serve: place dip in decorative bowl and top with garnishes, if desired. Serve with multi-grain tortilla chips and fresh, cut up vegetables.