Lemon-Infused Feta and Scallion Dip with Grilled Pita Wedges
Delight your taste buds with this vibrant, creamy Lemon-Infused Feta and Scallion Dip inspired by Bobby Flay's recipe from 'Boy Gets Grill'. Perfect for gatherings or a cozy night in, this dip combines the tangy brightness of fresh lemon juice and zest with the rich creaminess of crumbled feta cheese. Paired with warm, lightly grilled pita wedges, this dish is a crowd-pleaser that brings together flavors and textures beautifully. The sprinkle of scallions not only adds a fresh garnish but also enhances the aromatic profile. Serve it at your next party, and watch your friends rave over its zesty taste. If you prefer a milder dip, feel free to adjust the lemon content to suit your palate.
N/A
Servings
225
Calories
9
Ingredients
Ingredients
Scallions
12 (Chopped (dark green and pale green parts only))
Scallion (for garnish)
1 (Thinly sliced)
Extra Virgin Olive Oil
1/4 cup (Plus extra for brushing the pitas)
Grated Lemon Zest
2 teaspoons (Freshly grated)
Fresh Lemon Juice
2 tablespoons (Freshly squeezed)
Feta Cheese
1 lb (Crumble)
Salt
To taste (Adjust based on feta saltiness)
Fresh Ground Black Pepper
To taste (Freshly ground)
Pocketless Pita Breads
6 (For grilling)
Instructions
1
In a food processor, combine the chopped scallions, extra virgin olive oil, lemon zest, and fresh lemon juice. Process until smooth. If you don’t have a food processor, an electric mixer or a sturdy wooden spoon will work, though the dip won't be as creamy.
2
Add the crumbled feta to the mixture in the food processor. Pulse until fully blended and smooth. Scrape the delicious mixture into a serving bowl.
3
Cover and refrigerate the dip for a few hours if you're preparing in advance. Bring it to room temperature before serving to enhance the flavors.
4
Just before serving, taste the dip and season with salt and freshly ground black pepper. Garnish with the thinly sliced scallion for a pop of color.
5
Preheat your grill to high heat.
6
Brush the pocketless pita breads lightly with extra virgin olive oil, then sprinkle with salt and pepper to taste.
7
Grill the pita breads for about 1 minute on each side or until they are lightly browned and have grill marks.
8
After grilling, remove from heat and cut each pita into 8 wedges. Serve the warm wedges alongside the rich feta and scallion dip for a delightful treat.
Nutrition Information
18.75g
Fat
7.5g
Carbs
5.625g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Lemon-Infused Feta and Scallion Dip with Grilled Pita Wedges.
Who inspired this specific dip recipe?
This recipe is inspired by Bobby Flay's recipe from the book 'Boy Gets Grill'.
What are the primary flavors in this dish?
The primary flavors are tangy lemon juice and zest, rich feta cheese, and fresh scallions.
How many calories are in a serving?
Each serving contains approximately 225 calories.
What is the total fat content per serving?
The total fat content is 18.75g per serving.
How much protein does this dip provide?
This dip provides 5.625g of protein per serving.
What is the carbohydrate count for this recipe?
There are 7.5g of carbohydrates per serving.
How many ingredients are required for this recipe?
The recipe requires 9 distinct ingredients.
What kind of cheese is used in the dip?
One pound of crumbled feta cheese is the main base of the dip.
Can I make this dip without a food processor?
Yes, you can use an electric mixer or a sturdy wooden spoon, though the texture may be less creamy than when using a food processor.
How should the scallions be prepared for the dip?
The 12 scallions for the dip should be chopped using both the dark green and pale green parts.
What is used as a garnish for the dip?
A thinly sliced scallion is used to garnish the dip for a pop of color.
How much lemon zest and juice is needed?
The recipe calls for 2 teaspoons of freshly grated lemon zest and 2 tablespoons of fresh lemon juice.
What type of oil is recommended?
Extra virgin olive oil is used both in the dip and for brushing the pita breads.
What type of pita bread is best for this recipe?
The recipe specifically calls for 6 pocketless pita breads.
How do I prepare the pita for the grill?
Brush the pita breads lightly with extra virgin olive oil and sprinkle with salt and pepper to taste.
How long should the pita be grilled?
Grill the pita breads for about 1 minute on each side or until they have grill marks and are lightly browned.
How many wedges should I cut each pita into?
Each pita should be cut into 8 wedges after grilling.
Is it necessary to refrigerate the dip?
You can cover and refrigerate the dip for a few hours if preparing it in advance.
Should the dip be served cold?
It is recommended to bring the dip to room temperature before serving to enhance the flavors.
When should I season the dip with salt and pepper?
Taste and season the dip just before serving, as the saltiness of feta can vary.
Can I adjust the lemon flavor?
Yes, if you prefer a milder dip, you can adjust the lemon content to suit your personal palate.
What is the texture of this dip?
The dip is described as vibrant, creamy, and rich.
Is this recipe suitable for parties?
Yes, it is tagged as a party appetizer and is described as a crowd-pleaser.
What culinary style does this recipe fall under?
This recipe is categorized as Mediterranean.
What is the first step in making the dip?
The first step is to process the chopped scallions, olive oil, lemon zest, and lemon juice until smooth.
Does the recipe include fiber or sugar information?
No, fiber and sugar data are not provided for this recipe.
How much olive oil is used inside the dip?
One-quarter cup of extra virgin olive oil is used in the dip mixture.
What temperature should the grill be?
The grill should be preheated to high heat.
What is the suggested serving method?
Serve the warm, grilled pita wedges alongside the chilled or room-temperature feta and scallion dip.