I love eating tapas-style because that way I get to try small bites of many different things. More and more restaurants are offering shared small plates instead of larger dishes, and it is always my preference to order this way, as opposed to getting my own entree. This is probably why I always look forward to snacking at the appetizer table during the holiday season – lots and lots of delicious nibbles to try. Although, I will admit, it is very hard for me to exercise self-control with such a variety in front of me, and I often fill up before the main meal. Oops.
Unfortunately, we all know that a delicious spread of cheeses, breads, crackers, and other bite-sized goodies can often be our winter-diet downfall. So many of these appetizers are calorie-heavy and high in fat. Sure, they taste mighty good, but they aren’t the healthiest option.
So when Chobani contacted me about creating a recipe for their #MadeWithChobani campaign, I knew right away I wanted to create a healthy appetizer for the holiday season. I cook and bake with greek yogurt a lot. I especially love using yogurt as a substitute for mayonnaise and sour cream in dips. You get that creamy, tangy taste without all of the unnecessary fat and calories. Plus, when you add greek yogurt to any recipe, you give it a great boost in protein!
If you like sun-dried tomatoes, you are going to love this dip. I had all the ingredients in my fridge and chances are you do, too! This recipe requires only four ingredients and comes together in under five minutes, so it is perfect if you are pinched for time!
We chowed down on this dip with baked pita chips and carrots sticks. It would also be delicious with sliced bell peppers and warm whole wheat pita. Bring this to your next holiday gathering and people will be begging you for the recipe.
I was asked by Chobani to participate in their #MadeWithChobani campaign. This recipe as well as all opinions stated are my own.
- ½ cup crumbled feta
- 1 cup Chobani nonfat plain greek yogurt
- 1 Tablespoon extra-virgin olive oil
- ½ cup chopped sun-dried tomatoes, packed in olive oil (drained)
- salt and pepper
- In a medium bowl mash the feta crumbles. Stir in the greek yogurt, olive oil, and sun-dried tomatoes. Season with salt and pepper to taste. Serve with pita chips, veggie crudites, or warm pita bread.