Spicy Mediterranean Feta Dip is a low carb and gluten free creamy dip to serve with any veggies you like!
When your planning on having company and need a quick appetizer for guests there's nothing easier then making a dip to serve with veggies. Dips are so versatile and easily adaptable to whatever you're taste buds enjoy. This particular creation has a Mediterranean twist. Having a little picky food appetizer on hand is always a must for me when entertaining. Knowing my guests have something to munch on while I finish up the main course and sides helps relieve my stress, what about you?
Most likely you have these ingredients on hand and a food processor to blend it all. If you don't it is still easy enough to blend by hand and in my opinion worth it too. 🙂
Shown below I scooped the inside of some English cucumbers slices using a melon ball scoop. Then added dip to each and topped with celery leaves and an olive. Easy to pick up and pretty too!
What gives this dip a little body is some added toasted walnuts. You can certainly leave them out as well but you may have to reduce the milk used so the texture won't be too lose. My children don't really like cheese dips like this so I had the opportunity to spice it up knowing they weren't planning on trying it anyway. Hubby thought I could have added more spice but I think it has enough. You can always taste and adjust. You can also change out the green olives for kalamata or black and if you're not a fan of roasted red peppers try subbing them with sun dried tomatoes.
Spicy Mediterranean Feta Dip {Low Carb & Gluten Free}
Ingredients
- 1 cup crumbled feta cheese reduced fat
- ¼ cup plain nonfat Greek yogurt
- ¼ cup unsweetened almond milk'
- ¼ cup toasted chopped walnuts
- juice of 1 lemon
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon pepper
- ¼ teaspoon Tabasco sauce
- ¼ cup chopped roasted red peppers
- Optional toppings: green olives or kalamata olives
- Veggies to dip: seedless cucumbers carrots, celery
Instructions
- Combine all ingredients in a food processor or blender and pulse until desired consistency.
- Top with more red peppers and olives.
- Keep refrigerated until ready to serve.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Aleksandralm
Why non fat or low fat?