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Greek Salad Dip

Greek Salad Dip Hummingbird Thyme

5 from 4 reviews

From Chris Fischer and Amy Schumer, I adapted this recipe by adding pepperoncini peppers for a bit more brine and some red onions, for a little extra bite. The key to this recipe is draining the cucumber-tomato portion really well. Otherwise it will be a little “wet”. Still delicious, though!

Special equipment needed: A food processor, or a really good vegetable chopper. You could substitute a blender, but that would tend to liquify the ingredients instead of finely chop them, so I wouldn’t recommend using the blender for the veg, although you could use it for the yogurt mixture.

Ingredients

Scale

Instructions

  1. Into the bowl of your food processor, place the sliced cucumbers, quartered tomatoes, pitted olives, onion, and pepperoncini peppers. Process until everything is finely chopped. Then pour the mixture into a colander or sieve to drain. You’ll drain off a lot of liquid. Drain as much as you like or can, because the dip will exude a bit more once it’s made.
  2. Once the processor bowl is empty, (or use a blender), process the yogurt and spinach, until there are no (or very few) bits of spinach. Drizzle in the olive oil and give it one last pulse or two to combine. Pour the yogurt mixture into a large bowl and stir in the crumbled feta.
  3. Add the drained vegetables to the yogurt mixture, along with the lime juice and salt to taste, likely 1/2 to 1 teaspoon.
  4. Serve with chips or pita bread. Cover and refrigerate any leftover.

Nutrition

Keywords: Greek Salad, Dip, Greek, Easy, Appetizer, Vegan Adaptable

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