Greek salad dip recipe
Makes 12 servings
Ingredients
1 large English cucumber, diced
3 Roma tomatoes, diced
2 fresh jalapeños, finely diced
1 6-oz. jar pitted kalamata olives, drained and quartered
5 oz. crumbled feta
24 oz. low-fat cottage cheese
Crackers of choice for dipping
Preparation
- Wash and dice cucumbers and tomatoes into quarter inch pieces.
- Wash and finely dice jalapeños.
- Drain and quarter kalamata olives. Remove pits if not already pitted.
- Combine and gently mix all vegetables, feta cheese and cottage cheese in a large bowl.
- Serve immediately or keep in fridge until serving. Serve with crackers or pita chip of choice for dipping.
Nutrition analysis per serving (1/2 cup): 85 calories, 5 grams fat, 6 grams protein, 4 grams carbohydrate, 1 grams fiber, 60 milligrams sodium
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