Lemon Feta Smash Dip
Dip, Crunch & Snack
4 small snack portions · Active 10 min · Total 10 min
Crumbled feta gives this dip a pleasantly bumpy texture. Mash it with thick yogurt rather than trying to make it perfectly smooth. A little lemon and oregano bring the flavors together, and ready-cut carrots are sturdy enough for scooping.

Before you begin · grown-up check
An adult checks the setup, ingredient labels and task suitability, then stays nearby while the young cook prepares the recipe without heat.
- Together wash hands with soap and water and clean the work surface.
- Adult checks ingredient labels, equipment and task suitability; ages are starting guides, not a guarantee of readiness.
- An adult stays nearby throughout.
Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.
Let’s make it
- Young cookPut the feta and yogurt in the mixing bowl and mash them together with the fork.
- Young cookAdd the lemon juice, olive oil and oregano, then stir until evenly mixed but still slightly lumpy.
- Young cookSpoon the dip into the serving bowl and scrape down the sides.
- Young cookArrange the carrot sticks on the plate. Divide the dip and carrots into four small portions for serving.
The skill you’re learning
Not every dip needs to be smooth. Pressing feta against the side of a bowl breaks the biggest pieces while leaving enough texture for a good scoop.
Try one change
Replace the oregano with 1/4 tsp dried dill.
Serving & storing
Refrigerate covered at 40°F or below within 2 hours of preparation (1 hour above 90°F); use within 1 day. Keep dippers separate until serving.
Cook with a grown-up
Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.
Keep your recipe card
Save the printable recipe card · Open the full recipe on Incoprea

Comments
Post a Comment