Recipe
Appetizer
Greek Cauliflower Dip
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| 1 head(s) cauliflower, cored and cut into florets) | ||
| 1 (6 oz) container crumbled feta cheese | ||
| 2 tbsp. fresh lemon juice | ||
| 1 tsp. Hy-Vee oregano | ||
| ½ tsp. Hy-Vee basil | ||
| ½ tsp. Hy-Vee garlic powder | ||
| ¼ tsp. freshly ground Hy-Vee black pepper | ||
| ½ c. Hy-Vee skim milk | ||
| 8 pitted kalamata olives | ||
| Hy-Vee pita chips, bell pepper strips and cucumber slices, optional |
Directions
- Simmer cauliflower for 10 minutes or until tender. Drain and rinse with cold water.
- Combine cauliflower, feta, lemon juice, oregano, basil, garlic powder and black pepper in food processor fitted with a metal blade. Process until combined. Gradually add milk with food processor running.
- Add olives and pulse just until olives are coarsely chopped. Transfer to a bowl, cover and refrigerate for at least an hour.
- Serve with pita chips, bell pepper strips and cucumber slices, if desired.
Nutrition facts
Servings
25 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 100mg
- Total Carbohydrates: 2g
- Protein: 1g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 4%