This dip can be whipped up in a flash and goes perfectly with any array of garden-fresh veggies available this time of year. Try experimenting by replacing some or all the basil with different herbs for a unique, but equally tasty, flavor profile. Mint, oregano, or cilantro would all be delicious.
AdvertisementSwitch up
Think outside the bowl and utilize this dip as a base for different recipe preparations. For example, use whipped feta as a base for grilled vegetables or potatoes before dolloping with pea and basil sauce. Or simply toss hot pasta with some of the dip for a creamy and herbaceous summer pasta dish.
Pea, Basil, and Feta Dip
Rate this recipe!
Instructions
- In food processor fitted with steel blade attachment, pulse together feta cheese and yogurt, scraping down bowl as needed, until smooth and creamy. Transfer to large plate, spreading over bottom of plate to cover. Set aside and wipe out food processor.
- To food processor, add peas, walnuts, basil, garlic, zest of half a lemon, juice of whole lemon, and olive oil. Blend, scraping down sides of bowl as needed, until textured but creamy and well combined. Taste and adjust seasoning with salt. Dollop basil mixture over whipped feta, running a knife lightly through mixture to marble the two dips together. Garnish with extra peas and basil leaves, if desired. Serve alongside crackers and vegetables for dipping.
Recipe Notes
Per serving: 215 calories; 14 g protein; 15 g total fat (7 g sat. fat); 7 g total carbohydrates (6 g sugars, 1 g fiber); 456 mg sodium
