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Feta-Dill Dip

You’d never know that this creamy, flavor-packed dip is healthy. With a base of Greek-style yogurt, fresh herbs and lemon juice, it’s great with cut up vegetables for an afternoon snack or served with a crudités tray for party Hors d’Oeuvres. For more color, zest the lemon before juicing and use to top the dip and save a dill frond to garnish.

Makes about 1 1/4 cups

1 cup non-fat or low-fat Greek style yogurt
½ cup low-fat mayonnaise
2 ½ (about ½ cup) crumbled low-fat feta cheese
2 tablespoons fresh chopped dill (or more to taste)
1 tablespoon fresh chopped chives
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste

Process all ingredients in food processor until smooth and creamy, about 30-60 seconds. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour; serve cold with raw vegetables.

Can be refrigerated in an airtight container for up to 3-4 day

Everyday Gourmet | Personal Chef Services
Chef Sally Cameron | Orange County, California
949.709.5576 | Contact Chef Sally