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Image © Full Belly Sisters
$1.48 per serving
252 likes
Ready in 15 minutes
Spoonacular Score: 51% 
The recipe Easy Lemon Feta Greek Yogurt Dip is ready in approximately 15 minutes and is definitely an excellent gluten free, primal, and vegetarian option for lovers of Mediterranean food. This recipe serves 4 and costs $1.48 per serving. This hor d'oeuvre has 249 calories, 8g of protein, and 23g of fat per serving. It is perfect for The Super Bowl. This recipe is liked by 252 foodies and cooks. A mixture of greek yogurt, lemon zest, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Try Yogurt and Feta Dip, Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping, and Greek Yogurt and Feta Dip for similar recipes.
Greek can be paired with Moschofilero, Agiorgitiko, and Assyrtiko. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. One wine you could try is Argyros Estate Assyrtiko. It has 4.4 out of 5 stars and a bottle costs about 27 dollars.
Crystal-clear yellow color, distinctively flavored with citrus overtones. The relatively high acidity of Assyrtiko gives it a crisp freshness, while the vineyard's extremely low performance offers body, structure and substance.
» Get this wine on Wine.com
Read the detailed instructions on Full Belly Sisters
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)
Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.
Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.
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vegetarian
gluten-free
primal
