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Discussion Starter · #1 ·
Recipe from yesterday's dinner:

Ingredients

6 ounces feta
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 tablespoons finely chopped fresh dill, plus torn sprigs for serving
Kosher salt and freshly ground black pepper
Olive oil

Preparation

Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

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The dip was creamy and quite good. I scooped it up with celery stalks, cucumber wheels, and broccoli. Was very filling as well; about 2/3rds of the dip was left over. I used a quality olive oil instead of water.

I think the dip could be thinned out easily with more water or oil and used as a salad dressing.

Recipe is from "Epicurious", and is called "Herbed Feta Dip".
 

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Discussion Starter · #6 ·

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Depending on your meter, you might be allowed hummus. I can, I just have to watch the quantity a bit.
 
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