Recipe courtesy of Chris Fischer
and
Amy Schumer
Recipe courtesy of Chris Fischer
and
Amy Schumer
Episode:
Taco Night and Movie Night
Greek Salad Dip
We had all the ingredients for a Greek salad ready to go, but didn't feel like a salad was good finger food. So, we threw it all in the food processor in a couple of batches and what we ended up with was delicious.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
Ingredients
2 cucumbers, sliced
2 heirloom tomatoes, quartered
1 cup black olives, pitted
5 ounces baby spinach (about 4 loosely packed cups)
1 cup plain yogurt
1 tablespoon olive oil
Kosher salt
1 cup crumbled feta
1/2 lime, juiced
Tortilla chips or pita chips, for serving
Directions
- Puree the cucumber, tomatoes and black olives in a food processor, then transfer to a colander to drain. Add the spinach and yogurt to the food processor and puree. Drizzle in the olive oil, add a large pinch of salt and process until well combined.
- Transfer the spinach mixture to a bowl using a rubber spatula. Crumble in the feta, add the tomato mixture and lime juice and mix well to incorporate. Check for seasoning, then serve as a dip with tortilla or pita chips.
