Feta-Tzatziki Greek Dip [Low Carb & Gluten Free!]
This Feta Tzatziki Greek Dip recipe is easy to make, super tasty, and always a crowd pleaser. It's also a low carb / keto friendly recipe!
Servings: 8 Servings
Calories: 179kcal
Equipment
- Box grater
Ingredients
Tzatziki Feta Dip
- 8 oz Cream Cheese Softened
- 1 cup Feta Cheese drained and crumbled
- ½ cup Plain Greek Yogurt
- ½ English Cucumber peeled
- ¼ cup Fresh Dill Finely chopped
- 3 Garlic Cloves Pressed
- 1 tablespoon Lemon Juice
- Salt and Ground Black Pepper to taste
Greek “Salsa”
- ½ English Cucumber Finely chopped
- ½ cup Kalamata Olives sliced
- ¼ cup Chopped Red Onion
- 1 tablespoon Fresh Dill Finely chopped
- 1 tablespoon Fresh Parsley chopped
- Salt and Ground Black Pepper to taste
Instructions
Tzatziki Feta Dip
- In a food processor, blitz cream cheese, feta, and Greek yogurt until smooth. Transfer to a mixing bowl.
- Finely shred the cucumber, add to the cream cheese mixture along with the dill, garlic, and lemon juice.
- Beat well to combine, season with salt and pepper, to taste. Set aside.
Greek “Salsa”
- In a separate bowl, combine the prepared cucumber, olives, red onion, dill, and parsley.
- Season with salt and pepper to taste.
Assembly:
- Transfer dip to your choice of serving bowl, top with Greek salsa.
- Serve immediately with a selection of dippers of choice.
Notes
Make ahead: You can make the dip, and keep it in an airtight container - or cover with plastic wrap - until you’re ready to serve it.
You can also separately make the vegetable and olive mixture ahead - I recommend storing it separately, mostly for aesthetic purposes.
Add the salsa just before you’re ready to serve it.
Nutrition
Calories: 179kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 46mg | Sodium: 441mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 693IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 0.5mg
