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Organic Crudités with Spinach Feta Cheese Dip


Serves 6 as an appetizer



2 bunches of heirloom carrots different colors - purple, orange and yellow (washed and only orange and yellow carrots peeled. If you peel the purple carrots you will lose the purple skin)
1/2 pound sugar snap peas, washed and trimmed
1 bunch radishes (if you can find watermelon radishes they are spectacular), washed and trimmed
1 sweet red bell pepper washed, stems, seed and veins removed and sliced
1 sweet yellow bell pepper washed, stems, seed and veins removed and sliced
1 sweet orange bell pepper washed, stems, seed and veins removed and sliced
1 pound cherry tomatoes washed, stems, seed and veins removed and sliced
10-12 small purple baby artichokes

Spinach Feta Cheese Dip:

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From the Organic Authority Files

1 bunch fresh spinach rinsed well, stems removed and chopped
1 medium brown onion, chopped fine
1/4 cup of green garlic finely chopped (if green garlic is not available use 1 garlic clove minced)
1 small bunch chives chopped
1/4 cup olive oil
2 tablespoons of fresh lemon thyme (use regular thyme if you can not find lemon)
1/3 cup crumbled feta cheese
1/4 cup plain yogurt
Salt (kosher or sea salt)
Fresh cracked pepper


Cut heirloom carrots in half, trimming stems down to 1/4 of an inch from the top of the carrot if desired. Prep the remaining vegetables.

Wilt spinach greens in a covered sauté pan until limp and bright green. Remove spinach to a colander and squeeze or press as much moisture as possible from cooked spinach. Set aside.

Heat olive oil in medium heavy bottomed sauté pan over medium heat. Sauté, onion and green garlic until onions are translucent. Stir in spinach, lemon thyme and sauté for 1-2 minutes. Transfer mixture to a bowl of a food processor using a slotted spoon. Add feta cheese and yogurt and mix until combined. Season to taste with salt and pepper. Refrigerate for at least one hour before serving.

Arrange crudités on a platter and serve with spinach feta cheese dip.

Chef's tip: The spinach feta cheese dip can be made up to one day in advance. Use as many organic ingredients you can find for optimum flavor and health.

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