Cook mode
Ingredients
Method
Useful swaps
- Use cottage cheese instead of feta: Blend 100 g low-fat cottage cheese, 60 g Greek yogurt, 5 g lemon juice, 4.5 g olive oil, 2 g grated garlic, 0.5 g oregano, and 0.3 g black pepper for 90 seconds, scraping once. Pulse in 40 g dry diced red pepper four times, fold in the remaining 20 g red pepper, scrape into a bowl, chill for 5 minutes, and serve with 40 g dry cucumber spears. Remains vegetarian. Still contains milk. Cottage cheese raises protein, lowers fat, and makes the dip milder and less salty.
- Use carrot dippers instead of cucumber: Blend 60 g feta, 80 g Greek yogurt, 5 g lemon juice, 4.5 g olive oil, 2 g grated garlic, 0.5 g oregano, and 0.3 g black pepper for 90 seconds, scraping once. Pulse in 40 g of the 60 g dry diced red pepper four times, fold in the remaining 20 g red pepper, scrape into a bowl, chill for 5 minutes, and serve with 40 g raw carrot sticks. Remains vegetarian. Still contains milk; carrot does not introduce a major regulated allergen. Carrot keeps calories and protein close while adding a sweeter, firmer crunch.
Storage and reheating
- Refrigerate for up to 3 days.
- Not marked as freezer-friendly.
- Suggested reheating: Serve Cold.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Read the nutrition methodology, editorial policy, or report a correction.
