I love dip. No, really. I LOVE dips and spreads. There’s so much more to life than mayonnaise and ordinary chip dip. amIright? What’s better than an amazing and easy dip that doubles as a spread? An easy, low cal, delicious dip that doubles as a spread. Onions, lemon juice, feta cheese, and dill marry with the flavor of the cucumber so beautifully, and a blender or food processor is all that’s needed to serve this condiment in just minutes. This cucumber feta dip is perfect with fresh carrots, peppers, and celery sticks.
I use English cucumbers, but any cucumber will work just fine. It’s important to crumble the cheese before adding it to the processor to prevent clumps of cheese and get the texture and proper flavor. Roll the lemon a few times on a hard surface and heat the whole lemon in the microwave for 15 to 30 seconds to get the maximum juice. While bottled lemon juice is convenient, fresh lemon juice is more aromatic and has a richer flavor. I love my lemon squeezer to get as much of the lemon juice as possible and filter the seeds, but you can easily squeeze the lemon over your fingers to catch the seeds.
Often times, I’ll make rollups to take to work for my lunch, and this is the perfect spread for such. Just blend a little longer for the smooth consistency of a spread. A couple of tablespoons of this cucumber feta dip as a spread for sandwiches or tortillas is only 33 calories, unlike mayonnaise at 115 calories. Of course, I have to stop myself from digging into the bowl of dip with a spoon – that’s how delicious this dip is. If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag #southerncooked. Enjoy!
Easy Cucumber Feta Dip
Yield 2 1/4 cups
A delicious and light dip perfect with fresh carrots, peppers, and celery sticks.
- 2 small English cucumbers
- 1/2 small red onion, cut in half
- 1/2 cup loosely packed fresh dill
- 1 cup crumbled feta cheese
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp ground black pepper
- paprika (optional)
- Place half of the chopped cucumber into a blender or food processor, then add the rest of the ingredients in the order listed, finishing with the other half of the cucumber. Pulse 8 to 10 times.
- Pour into a small bowl or cup. Top with paprika if desired and garnish with a sprig of dill. Makes 2 cups.
Serve with toasted pita bread slices, raw vegetables, or use as a sandwich spread.
Serving Size 6 ounces
Amount Per Serving
% Daily Value
Total Fat 5.7 g
Saturated Fat 3.8 g
Cholesterol 22 mg
Sodium 291 mg
Total Carbohydrates 8 g
Dietary Fiber 1.3 g
Sugars 3.2 g
Protein 5.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.