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!
Stir in tomatoes, cucumbers, onion and mint leaves; toss to coat.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Arrange the tomato and cucumber salad over the whipped feta.
Sprinkle with the remaining 1/2 teaspoon lemon zest.
Serve with pita chips.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Nutrition Information
Serving Size: about 3 Tbsp.
The whole-wheat pita chips also add fiber and some anti-inflammatory compounds, as well.
you might make the feta dip ahead of time.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Keep it covered and refrigerated for up to 2 days.
When ready to serve, let the dip come to room temperature, then whisk it until smooth.
The main distinction is their size.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Both varieties have thin, smooth skin.
They also have few seeds, and their flesh is mild, sweet and less watery than regular cucumbers.
you could use both interchangeably in recipesincluding this one.
Additional reporting byCarrie Myers, M.S.andLinda Frahm
EatingWell.com, May 2024
