NanaBread’s “Get me to the Greek” Dip

It may not be the prettiest dip, but it is mighty tasty!

When given a choice between sweet or salty, I go for salty. This dip is all the things a dip should be – salty, creamy and easy to make. It’s also low in fat, if that kind of thing appeals to you. I just love that it’s delicious.

Here’s what you’ll need:
8 ounces of feta cheese, in a block or crumbles
1 cup of Fage 0% fat-free Greek yogurt
18 Mezzetta kalamata olives, pitted
6 small to medium Mezzetta peperoncini peppers
1 small handful of flat-leaf Italian parsley, stemmed
1/2 teaspoon of kosher salt
1/4 teaspoon of fresh ground black pepper

If you’re using a block of feta cheese, cut it into cubes. Cut the stems off the peperoncini peppers and remove the seeds. Remove the stems from the parsley; you’ll need about 1/4 cup without the stems. Toss all of the ingredients into a food processor and pulse just until everything’s combined. You want to see small chunks – they’re a good thing. Remove the blade, scrape down the sides, and give it a stir. Pour it into a container with a tight-fitting lid or a bowl you can cover in plastic wrap. Refrigerate for at least 30 minutes before serving so the flavors have time to bloom. I love to eat this with toasted pita bread or bagel chips (my personal favorite). I’m betting it would also be awesome on Gardetto’s toasted garlic rye chips. If you’re trying hard to be good, try it with sliced cucumbers or cherry tomatoes. Either way, choose a vehicle and start dipping!



Filed under Food & Recipes

4 responses to “NanaBread’s “Get me to the Greek” Dip

  1. I love dips! My favorite is hummus. Never thought of using greek yogurt for a dip.

    Love the name of your blog! I’m a Banana Bread FANATIC! :)

    • I’m so glad you found me! I love dips, too, and even have a recipe for my hummus on the website. Just hit the link for recipes and do a little digging if you want to see how I like to make it. I use Greek yogurt for dips quite often. I use it any time something calls for sour cream, including on baked potatoes. The Fage brand 0% fat-free is awesome!

      I also have a favorite link for banana bread. It’s from a fellow Texan’s blog, and it’s the most fantastic recipe for Cream Cheese Banana Nut Bread. You need to try it. It will rock your world! You can find it at:

  2. The Baby

    I’d like to request this for Hoegarden weekend please! I know we have the theme of Hawaii 5-Ho this year but perhaps we could do Ho-riffic Breath night and just eat stinky foods.

    • Oh, dear baby sister…that’s a great idea! You know what this dip would be great on? Garlic fries! I’m looking forward to our annual estrogen fest this spring. I really missed you gals at Thanksgiving. I just need to dig up my list of foods everyone has requested and make sure I bring all the recipes. Have you found an atrocious Hawaiian shirt to wear yet? Please don’t say you found a coconut bra instead. That’s really more of a “you and J-Bird” kind of thing.

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