I hesitate to call this a dip, but I didn’t really know how to classify this creation! I wanted something healthy, that I could put on a salad, cracker or as pictured in this post, veggies. I love finding dishes that I can repurpose for multiple dishes. Cooking for two people can be hard, I always seem to have leftovers.

I decided to get creative with this low calorie option, struck by some inspiration while perusing Kroger. If you are like me, you will have a lot of these base ingredients on hand. This is a great base recipe, you can easily substitute other herbs or components to make this your own.

The main star of this dish is the feta, so I suggest you make your own judgements as far as how much sundried tomato and kalamata olive you want to include – this is what worked for me, and it may not be to your tastes. I bought the “seafood blend” herb pack in the vegetable section of the store, and then I used the leftovers for some salmon later in the week. Let me know what you think!

Ingredients

• 1 6oz container of President Fat Free Feta Cheese
• 3 Tablespoons diced, oil packed sundried tomatoes
• 15-20 diced Kalamata Olives
• 2 stalks of dill, leaves finally diced
• 5-6 chive stalks diced
• salt & pepper to taste

Directions

1. I suggest dicing all of your ingredients, and patting dry the sundried tomatoes a bit. You want to reserve a small amount of oil to help keep the ingredients together.
2. Toss ingredients, use as you wish, and enjoy!