Feta Cucumber Mint Dip Food

FETA-AND-CUCUMBER DIP

Steps:

• Halve cucumbers, and scoop out seeds using a melon baller or small spoon. Grate cucumbers on the large holes of a box grater. Transfer the grated cucumbers to a colander set over a bowl or in the sink. Stir in 2 teaspoons salt, and let the cucumber mixture stand 15 minutes to drain.
• Rinse cucumbers; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible.
• Stir together cucumbers, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper. If desired, transfer dip to a bowl lined with cabbage leaves. Garnish dip with mint sprig; serve with crudites.

CUCUMBER-FETA DIP

Steps:

• In a medium bowl, combine yogurt, sour cream, feta cheese, onion, lemon juice and salt. Chill, covered, for 2 to 8 hours.
• Before serving, place shredded cucumber in a fine-mesh sieve. Use the back of a large spoon or a rubber spatula to press on the cucumber to remove excess liquid. Stir cucumber into dip, then garnish with pomegranate seeds and fresh mint, snipped if desired.

HERBED FETA DIP

Steps:

• Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

FETA CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

EASY EGYPTIAN FETA SALAD

Steps:

• If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.
• Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour.
• Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
• In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.
• Combine the cucumber chunks with the cheese mixture.
• Sprinkle the salad with the mint.
• It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.