Serve this creamy feta and olive oil dip with cucumbers, red or orange bell pepper slices or other crudités. It’s also great spread on a slice of crusty bread and topped with roasted red peppers. Peppers add a burst of flavor to this traditional Greek dip: use a Serrano pepper if you prefer it mild, or go for the burn with a jalapeño.
Feta is lactose-free, so most people who are lactose intolerant can safely eat this dip if lactose-free milk is used. The only other ingredient with lactose is the optional cream cheese, which adds less than a gram of lactose to the entire recipe. According to “Food Intolerance Management Plan”, by Sue Shepherd, most people with lactose intolerance can handle about 4 grams of lactose per serving of food without experiencing problems (page 29). As always, only eat what your body can tolerate, and only you know what that is.
Greek Feta and Olive Oil Dip
Makes about 3/4 cup (180 ml)
8 ounces (224 grams) feta, crumbled
1/4 cup (60 ml) milk, regular or lactose-free
1/4 cup (60 ml) olive oil
1 fresh Serrano or jalapeño pepper, seeds and veins removed, minced
2 to 3 tablespoons (30 to 40 ml) cream cheese, optional
Red or orange bell peppers (capsicum), seeded and sliced
Snow pea pods, 5 or less generally tolerated
Toasted gluten-free Rustic Artisan Bread and roasted red peppers
Put the feta and milk in a blender and mix until grainy. With the blender running, slowly pour the olive oil into the center and blend on low until it forms a glossy cream. You may have to stop and scrape down the container several times to remove air pockets. If using, add cream cheese to tone down the tangy taste. Stir in a teaspoon (5 ml) of minced pepper and taste before adding more if desired.