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Mezze Plate with Falafel-Spiced Yogurt Dip Recipe


Atkins Mezze Plate with Falafel-Spiced Yogurt Dip
9.7g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:Mediterranean/Greek
Cook Time:0 Minutes
Phase:Phase 3
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.8g

Protein

14.7g

Fat

2.5g

Fiber

195.7cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2ozFeta Cheese
  • 0 1/2tspOregano, ground
  • 2 4/24TbspOlive Oil
  • 0 1/2cupGreek Yogurt, plain, unsweetened, whole milk
  • 1TbspLemon Juice
  • 1eachGarlic, clove
  • 0 1/8tspCumin seed, ground
  • 0 1/8tspCoriander, ground
  • 0 1/4teaspoon(s)Kosher salt (1/4 tsp= 1.5 g)
  • 2eachCucumber, medium
  • 4eachRed or White Radish, raw
  • 8piecesArtichoke Hearts, marinated
  • 13eachBlack Olives, large

DIRECTIONS

In a small bowl, combine the feta, oregano, and 2 tablespoons of oil. Set aside to marinate at least 10 minutes at room temperature or refrigerated overnight.

Meanwhile, in a small bowl, stir together the yogurt, lemon juice, garlic, cumin, coriander, 1/4 teaspoon salt, and 1/2 teaspoon oil. Adjust the salt to taste.

Place the bowl of yogurt on a serving platter. Arrange the cucumbers, radishes, artichoke hearts, and olives around the bowl. Using a slotted spoon, transfer the feta to the platter, then drizzle the feta oil over the dip and vegetables. Alternatively, a quarter of the vegetables, 2 heaping tablespoons of dip, and about 1 tablespoon of feta can be presented as one serving.

Cooking Tip

This and 50 other delicious and adaptable recipes can be found in The Atkins 100 Eating Solution, Easy Low-Carb Living for Everyday Wellness. Get your copy today!

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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