Mediterranean Garden Vegetable Dip

The classic Mediterranean Garden Vegetable Dip gets a twist with the addition of feta cheese and Greek yogurt. And don’t forget the fresh herbs and veggies!

Yes, I like football. No, I’m not a fanatic. Yes, I like watching the big game. No, I could care less about the Super Bowl commercials. What?! Yeah, I know. So many people say they watch the game because of the commercials. But I was in advertising. I am sick of ads and commercials. I like Super Bowl parties because of the food. Hell, I like parties in general because of the food! Isn’t it always about the food?

So what is classic football watchin’ grub?

You gotta have wings or pizza or both. Definitely a salty snack like chips or Pretzel Crisps. Of course you have to have some kind of dip. My personal favorite is my white queso. I could inhale the whole bowl.

This time around I went a little healthier on a classic, the Garden Veggie Dip. Low-fat cream cheese, some feta and a bit of Greek yogurt. Mixed in with oodles of fresh herbs, garlic and veggies. A Mediterranean twist on an American favorite.

Garden Veggie Dip

Author:

Laura Bashar

A delicious cream cheese based dip featuring fresh herbs and garden vegetables. Recipe by Laura Bashar of Family Spice

Ingredients:

• 8 oz cream cheese, room temperature
• 4 oz feta cheese
• 1/4 cup yogurt, plain Greek
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/4 red bell pepper, finely chopped
• 2 garlic cloves, crushed
• 2 TBS chives, finely chopped
• 2 TBS basil, fresh, finely chopped
• 2 TBS mint, fresh, finely chopped
• 1/8 tsp black pepper, ground

Directions:

1. In a bowl whisk together with a hand blender until smooth:
• 8 oz cream cheese , room temperature
• 4 oz feta cheese
• 1/4 cup yogurt, plain Greek
• Whisk in until combined:
• 1 small carrot , finely chopped
• 1 celery stalk , finely chopped
• 1/4 red bell pepper , finely chopped
• 2 garlic cloves , crushed
• 2 TBS chives , finely chopped
• 2 TBS basil, fresh , finely chopped
• 2 TBS mint, fresh , finely chopped
• 1/8 tsp black pepper, ground
2. Cover and refrigerate for 4 hours or until ready to serve.

Notes:

Serving Suggestions: Serve with pretzels, chips or an assortment of fresh vegetables like carrots, celery, radishes and cauliflower.

Prep Time: 4 hours

Yield: Serves 6

Cook Time: 0 mins

Total Time: 4 hours

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I could care less which team wins or loses, this weekend. But, I will say I am not fan of either Manning brothers. So, by default, I suppose I shall cheer on the Seahawks. Or, I will sit quietly, snack on the munchies and hope that the Chargers have a great season next year.

Disclosure: Thanks to the folks at Pretzel Crisps for sending me a terrific goody bag filled to the rim with every flavor of Pretzel Crisps. My kids totally inhaled most of them! I was not compensated in any other way to write this post.