Greek Dip is a delicious, crowd-pleasing appetizer that gives you a double dose of veggies. This gluten free, simple dip is covered in veggies and served with veggies. Filled with tons of flavor, this will be requested time and time again.
There are few things better than being that person that brings a really good dish to a party. And this Greek Dip is just the recipe to wow your friends in the taste department as well as the nutritious department.
Bonus: it wins in the super simple category as well!
My inspiration for this dip came from the Kraft Recipes website, but I knew I could add in some more veggies and flavor to take this appetizer to the next level, while still keeping it easy to make.
I’m basically always trying to find a way to add more veggies into my diet and the diet of those around me. Everyone could stand to get just a little more veggies in their day, and what better way to do it than to enjoy them in a tasty appetizer?!
This simple appetizer comes together in under 15 minutes. You basically just stir together some cream cheese and Greek yogurt with garlic, lemon zest, oregano, and cayenne pepper. Spread that into a baking dish. Then chop up a few veggies and scatter over the cheese mixture. Sprinkle with some feta and bake.
While it’s baking, I slice some cucumbers because they are the perfect vehicle for transferring this dip from the baking dish to your mouth.
And there you have it – a delicious, crowd-pleasing appetizer that is covered in veggies and served with veggies. That’s my kind of app right there!
Feel free to serve it with whole grain crackers or any other sliced veggies if desired. I just personally love it with cucumbers but carrots & bell pepper slices are also yummy.
This cheesy appetizer can be served warm, right out of the oven, or at room temperature. Honestly, it’s even good when eaten straight from the fridge. But I wouldn’t know that from experience or anything…
Greek Dip
Ingredients
- 8 ounce cream cheese room temperature
- ¼ cup plain Greek yogurt
- 1 clove garlic minced or grated
- ½ teaspoon lemon zest
- ¼ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- 1 cup diced roasted red bell pepper {from 1 bell pepper}
- ¼ cup diced green onions {about 2 green onions}
- 2 tablespoon diced Kalamata olives {about 4-5 olives} optional
- 1 tablespoon lemon juice
- ¼ cup feta cheese {1 oz cheese}
- 1 tablespoon fresh chopped parsley
- sliced cucumbers carrots, bell peppers, or whole grain crackers for serving
Instructions
- Preheat the oven to 350*F.
- Stir together cream cheese, Greek yogurt, garlic, lemon zest, oregano, and cayenne pepper until completely combined. Spread mixture into an 8-inch baking dish.
- Stir together diced roasted red bell pepper, green onions, olives {if using}, and lemon juice. Evenly distribute over the cream cheese mixture in the baking dish. Sprinkle with feta cheese.
- Bake in preheated oven for 10-12 minutes until heated through. Sprinkle with chopped parsley and serve with sliced veggies or whole grain crackers. Enjoy!
Notes
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What to use in this recipe:
Meme
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