Whipped Fetta with Spring Greens

fetta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still providing fat content.

toasted bread

🥗Healthier: whole grain crackers

💰Cheaper: store-bought bread

Whole grain crackers offer a healthier crunch.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Start by juicing one lemon and reserving a small amount for later.

Add extra virgin olive oil to the blender.

Add Greek yogurt to the blender for tanginess.

Crumble the whole block of feta cheese into the blender.

Add a pinch of salt to the blender.

Blend until smooth and creamy.

Set the feta dip aside while preparing the vegetables.

Slice Lebanese zucchini into rounds and cut asparagus into thirds.

Preheat a pan on high heat and add olive oil.

Add zucchini to the pan and cook for 3 to 4 minutes until soft.

Add asparagus tips and peas to the pan and toss together.

Turn off the heat and let residual heat finish cooking the vegetables.

Scoop the feta dip onto a plate and spread it out.

Add cooked vegetables on top of the feta dip.

Drizzle reserved lemon juice over the vegetables.

Crumble additional feta over the top for garnish.

Add fresh mint sprigs and sprinkle nigella seeds on top.

Toast slices of baguette and rub with garlic before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens