Feta-Mint Dip with Yogurt
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes, plus 8 hours straining and 1 hour chilling
Yield
Serves 10 (Makes about 1 1/4 cups)
Ingredients
1 cup plain whole-milk yogurt ½ cup mayonnaise 2 ½ ounces feta cheese, crumbled (½ cup)¼ cup chopped fresh mint leaves 2 medium scallions, roughly chopped2 teaspoons lemon juice from 1 lemon
Instructions
- Place yogurt in fine-mesh strainer or cheesecloth-lined colander set over bowl. Cover with plastic wrap and refrigerate 8 to 24 hours; discard liquid in bowl.
- Process all ingredients in food processor until smooth and creamy, about 30 seconds. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)
Time
10 minutes, plus 8 hours straining and 1 hour chillingYield
Serves 10 (Makes about 1 1/4 cups)Ingredients
1 cup plain whole-milk yogurt
½ cup mayonnaise
2 ½ ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh mint leaves
2 medium scallions, roughly chopped
2 teaspoons lemon juice from 1 lemon
Ingredients
1 cup plain whole-milk yogurt
½ cup mayonnaise
2 ½ ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh mint leaves
2 medium scallions, roughly chopped
2 teaspoons lemon juice from 1 lemon
Ingredients
1 cup plain whole-milk yogurt
½ cup mayonnaise
2 ½ ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh mint leaves
2 medium scallions, roughly chopped
2 teaspoons lemon juice from 1 lemon
Why This Recipe Works
Supermarket and soup-mix dips have given the crudité platter a bad reputation. We were determined to devise a homemade dip recipe to rectify this situation. Our best dip recipes began with either a mayonnaise-sour cream or a mayonnaise-yogurt base for body, richness, and velvety texture. Then we added flavor-charged ingredients—the fewer the better—for maximum flavor with minimum fuss.
Instructions
- Place yogurt in fine-mesh strainer or cheesecloth-lined colander set over bowl. Cover with plastic wrap and refrigerate 8 to 24 hours; discard liquid in bowl.
- Process all ingredients in food processor until smooth and creamy, about 30 seconds. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)
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