Greek Yoghurt, Feta and Pesto Dip

Sharing is caring!

An original idea to make a different use of your pesto is to make it into a dip.  This recipe of Greek Yoghurt, Feta and Pesto makes a delicious Dip to serve as a snack with Greek pita chips or even mixed in your pasta.

So Christmas came early this year and I got this box full of goodies from Italinary.

Customers can either buy single boxes from the dedicate Market Place or subscribe to a 1, 3, 6, 12-month subscription.

Every subscription is designed to take everyone on a real Italian food journey.

My start box contained:

Amaretti from Lombardia.

Olives and Pesto from Liguria.

Salame Strolghino di Culatello from Emilia Romagna.

Linguine from Campania.

Extra Virgin Olive Oil from Liguria.

Tarallini with fennel seeds from Puglia.

Herbs and Spices from Sicily.

There was also a mini cutting board as a gift!

So many goodies!

So, what did I do with all this wonderful stuff?

I pound some of the herbs and spices, added some Italian extra virgin olive oil on the Greek Pita bread, seasoned them with coarse sea salt and the pounded Italian seasoning and made some Greek pita chips.

I served the pita chips as an appetizer with the  Greek Yoghurt, Feta and Pesto Dip (you will find the recipe at the end) and some Salame, Italian Olives and Tarallini, accompanied by some wine.

For the main dish, I cooked the whole package of linguine in salted water for ten minutes and made two kinds of pasta.

Linguine with Salami and Pesto

Preparation time:  3 minutes

Cooking time:  10 minutes

Serves:  2 – 3 (with half of them)

Ingredients:

• 500 grams linguine

For the first recipe:

• Half of the cooked pasta
• 1 tbsp olive oil
• 90 grams salami, cut into thin slices and small pieces (1/2 of the salami)
• 1/2 tsp pound spices (they are rather hot)
• 45 grams basil pesto (1/2 jar)
• Freshly grated black pepper to serve

Directions:

1. Cook the pasta according to the package directions, for ten minutes.
2. Sauté the salami with 1 tbsp olive for two minutes.  (Remove half of that salami in another frying pan for the other recipe).
3. Add the spices and mix for a few seconds.
4.  Add half of the linguine directly from the pot to the frying pan with some pasta water on them, as well as the pesto and mix.
5. Serve them with freshly grated black pepper.

An original idea to make a different use of your pesto is to make it into a dip. This recipe of Greek Yoghurt, Feta and Pesto makes a delicious Dip to serve as a snack with Greek pita chips or even mixed in your pasta.

Greek Yoghurt, Feta and Pesto Dip

Preparation time:  5

Yield:  1 cup

Ingredients:

40 grams (½ jar) Italian pesto
60 grams Greek feta
60 grams Greek yoghurt
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
White pepper

Directions:

Put the pesto, feta and yogurt in a food processor and mix.
Add the olive oil, vinegar and white pepper and mix until smooth and creamy.

Continue to Content

Greek Yoghurt, Feta and Pesto Dip

Prep Time: 5 minutes

Print

Ingredients

• 40 grams (½ jar) Italian pesto
• 60 grams Greek feta
• 60 grams Greek yoghurt
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• White pepper

Instructions

1. Put the pesto, feta and yogurt in a food processor and mix.
2. Add the olive oil, vinegar and white pepper and mix until smooth and creamy.

Notes

Will keep for about a week in the fridge covered with cling film or in a bowl with a lid.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Linguine with Salame and Pesto, Yoghurt and Greek Feta

The second pasta dish was made with the other half of the linguine, the remaining half salame and half of the Greek Yoghurt, Feta and Pesto Dip.

I added a raw egg to the dip which I mixed to make the dip thinner and when I added the pasta in the frying pan, I added the dip as well as some pasta water and cooked it for 1 more minute.

Of course, as an ending to our Italian dinner we enjoyed the Amaretti cookies!

Thank you Italinary for the wonderful products you have sent me.

Other relevant recipes:

Linguine with Calamari

Kopiaste and Kali Orexi!

Sharing is caring!