My garden and the farmers markets are overflowing with tasty fruits and vegetables, so I decided to chop some of them up and make a tasty dip with them. This cucumber, tomato, and feta dip is a refreshing bowl of flavor that everyone will enjoy.
Did you know that cucumbers and tomatoes are actually fruits? Anything that forms from a flower and contains seeds on the inside is considered a fruit. So all your beans, corn, bell peppers, peas, and squash are all big fat liars! Just thought you could share something new with your kids today.
But on to making some dip. I'm a sucker for feta cheese, and it goes nicely with cucumber, so that is where I started this recipe.
Scroll down to see the printable recipe.
I started the base of this dip with Stonyfield Greek Yogurt. My husband picked up 0% fat, but I suggest getting the full-fat or low-fat kinds, because it offers a bolder flavor. You'll also need some feta cheese crumbles, lemon juice (to preserve it), garlic cloves, some black pepper and a pinch of salt for taste.
I started by mincing the garlic and adding all of it to a bowl. I then let it cool in the refrigerator so that the flavors of the feta and the garlic could meld together into the Greek yogurt.
Next, you'll dice your vegetables. I only needed one large tomato, one cucumber, and one of my mini onions from the garden.
When you're chopping the tomatoes, I suggest discarding the seeds. This area of the tomato can be very watery, and this can cause your dip to become too runny.
Add the feta Greek yogurt base into the chopped vegetables and blend well. Keep in mind that your dip will get thinner because the cucumber and tomato will release some of the water in them. It's still very yummy though.
I enjoyed my cucumber, tomato, and feta dip with some Late July organic chips. They are Non-GMO and gluten free, so I feel good feeding them to my family. Which is another reason we love Stonyfield so much.
- 4 tbsp Stonyfield Greek yogurt
- 3 cloves of garlic, minced
- ½ cup feta cheese, crumbled
- 1 tsp lemon juice
- ¼ tsp black pepper
- pinch of salt to taste
- 1 medium cucumber
- 1 medium-large tomato, seeds removed
- 1 green onion
- fresh parsley to garnish
- Combine garlic, feta, Greek yogurt, pepper and salt until blended.
- Refrigerate while cutting the cucumber, tomato, and onion.
- Dice the cucumber, tomato, and onion. Remember that this is a dip so think small pieces that will fit on a chip.
- Combine everything together in a bowl and serve with tortilla chips or naan bread.