Best Salad Wrap With Greek Yogurt Feta Cheese Dip Recipes

Greek Salad Layered Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 cups

Number Of Ingredients 11

1 seedless cucumber
Kosher salt
2 cups low-fat Greek yogurt
4 ounces feta cheese, crumbled
2 cloves garlic, minced
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper
2 small vine ripe or plum tomatos, diced
1 small red onion, diced
1/2 cup pitted black olives, such as kalamata or nicoise, coarsely chopped
Warm pita bread and/or root vegetable chips (such as Terra Chips), for serving

Steps:

Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

Feta Yogurt Dip image

Provided by Geoffrey Zakarian

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup feta, crumbled
1 cup full-fat Greek yogurt
Zest and juice of 1 lemon
1 tablespoon olive oil, plus additional for drizzling
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh mint
Kosher salt and freshly ground black pepper
Black sesame seeds, for garnish
Freshly cut watermelon spears, for dipping

Steps:

Combine feta and yogurt in a large bowl and whisk until well blended. Add lemon zest and juice, olive oil, 1 1/2 teaspoons dill and 1 1/2 teaspoons mint. Season to taste with salt and pepper. Mix until well blended. If not serving immediately, cover and chill until ready to serve.
Transfer to a serving bowl and garnish with the remaining herbs, a drizzle of olive oil and a sprinkling of sesame seeds. Serve with watermelon spears.