The Girl Who Ate Everything · by Christy Denney★ 4.3 (67)
Easy Feta Dip
NUTRITION · PER SERVING5M COOK
CAL 9%·PRO 12%
CARBS 15G34% OF CAL
1G FIBER2G SUGAR12G OTHER
FAT 11G54% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Greek-inspired dip of crumbled feta, tomatoes, and onions with olive oil and seasoning. Serve with toasted bread for an easy, crowd-pleasing appetizer.
startermediterraneangluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- about 1/4 cup olive oil
- 1 cup Roma tomatoes or grape tomatoes, seeded and diced
- 4-5 green onions, sliced thinly ((about 1 cup))
- 8 ounces feta cheese, crumbled (see Note)
- 2-3 teaspoons Cavender's Greek seasoning ((start with 2 and add more to taste))
- fresh baguette, sliced thinly
- (optional) 1 diced English cucumber
- (optional) balsamic vinegar
At a glance
PER SERVING · TIME 5M
CAL 9%·PRO 12%
CARBS 15G34% OF CAL
1G FIBER2G SUGAR12G OTHER
FAT 11G54% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 651mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 131mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.