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Snack recipe · from the recipe book

Baked Lemon Herb Feta with Crisp Vegetables

Feta and cream cheese bake into a bubbling, tangy, lemony dip with a peppery herb top, scooped up with cool cucumber and sweet carrot sticks.

Baked Lemon Herb Feta with Crisp Vegetables

Ingredients

  • ¾ cup crumbled120 gFeta cheesecrumbled
  • ½ cup110 gCream cheesesoftened
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juice
  • 2 cloves6 gGarlicminced
  • 2¼ tsp10 gOlive oil
  • 1 cup150 gCherry tomatoeshalved
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp0.5 gBlack pepper
  • 2 tbsp chopped8 gFresh parsleychopped
  • 1 medium (8 in.)300 gCucumbercut into spears
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Set the cream cheese out to soften while you prep. Preheat the oven to 400°F (200°C).
  2. In a bowl, mash the cream cheese, Greek yogurt, half of the feta, the lemon juice, half of the lemon zest, the garlic and the black pepper until smooth to make the feta base.
  3. Spread the feta base in a small baking dish. Scatter the remaining half of the feta and the cherry tomatoes over the top.
  4. Drizzle the olive oil over the dish and sprinkle with the oregano and red pepper flakes.
  5. Bake for 15 to 18 minutes, until bubbling at the edges and the tomatoes soften.
  6. While it bakes, cut the cucumber into spears and the carrot into sticks.
  7. Let the dip cool for 3 minutes, then top with the parsley and the remaining half of the lemon zest. Serve warm with the cucumber and carrot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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