No-Cook Cool Greek-Style Dip

You won't heat up your kitchen or yourself making this cool and creamy summertime dip.

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.

Greek-Style Dip

  • 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.


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