Feta Yogurt Spread/Dip
We typically have pizza on Friday evenings. Since it is summer, I wanted something a bit more refreshing than hot melted cheese because it’s been so hot here in NC. I had some feta in the fridge and it was calling my name. I love feta!
We actually had two flatbreads/pizzas as we normally do. Usually Ken and Lukas split one and my Dad and I split one. Dad and I usually like tomatoes or tomato sauce on our pizza and I do pesto for the boys. I prefer pesto fresh and not heated, although sometimes we all have pesto pizza as well. It really depends on how I’m feeling that day and what ingredients we have on hand. As you can see in the picture, that was the flatbread that Dad and I split. Ken’s flatbread had the spread, beef, shiitake mushrooms, and steamed asparagus.
The yogurt I used was my favorite goat yogurt that we get through Azure Standard. I love it because it’s thick and creamy without any fillers or thickeners. Since we don’t have our own goats yet, I’m so thankful to have found this delicious yogurt. The feta was organic sheep feta that we get at Costco. The beef we used was my favorite ground muscle and organ meat blend from Thousand Hills Grass Fed Farm that we also get from Azure Standard. I cannot sing the praises of Azure Standard enough. Use the code NEW15 to save on your first time order purchase $100 or more.
You can watch me make it here on Instagram.
Feta Yogurt Spread/Dip Ingredients
1 Block Organic Sheep Feta (202g/7.1oz)
1 Cup Goat Yogurt (Sheep or Greek would work, you want a thick yogurt)
1/4 Cup Fresh Organic Herbs (dry would totally work too, but then I’d only do about 1-2 tsp)
1 Tsp Organic Garlic Granules (Could use fresh garlic minced too)
1/2 Organic Lemon
1/2 Tsp Sea Salt
Directions:
In a medium/large size dish crumble the feta (you could use pre-crumbled feta, but it often has unhealthy added ingredients to it), and scoop in the yogurt. I used fresh herbs from our garden, I grabbed dill, basil, and thyme. You can use whatever you like. If you opt for dry herbs, I’d reduce it to 1-2 tsp. I was out of fresh garlic, but that would be lovely, if you do fresh make sure it is minced small or add the 1 tsp ground garlic. Squeeze in the fresh lemon juice and discard the peel/seeds. Then add some good sea salt. Just mix it well and enjoy it on flat bread, as a dipping sauce for veggies, on chicken, or on some sourdough as a condiment in a sandwich.
Let me know if you make it and how you like it!
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