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Picture of Whipped Feta with Cucumbers
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2470 kcal 124 %
  • Fat 204 g 313 %
  • Saturated 98 g 490 %
  • Carbs 91 g 30 %
  • Fiber 10 g 39 %
  • Protein 84 g 167 %
  • Cholesterol 552 mg 184 %
  • Sodium 5821 mg 243 %
  • Calcium 2551 mg 255 %
  • Magnesium 246 mg 59 %
  • Potassium 1665 mg 35 %
  • Iron 9 mg 49 %
  • Zinc 16 mg 147 %
  • Phosphorus 1955 mg 279 %
  • Vitamin A 1076 µg 120 %
  • Vitamin C 31 mg 34 %
  • Thiamin (B1) 1 mg 95 %
  • Riboflavin (B2) 4 mg 342 %
  • Niacin (B3) 7 mg 46 %
  • Vitamin B6 2 mg 191 %
  • Folate equivalent (total) 239 µg 60 %
  • Vitamin B12 8 µg 332 %
  • Vitamin D 2 µg 15 %
  • Vitamin E 11 mg 74 %
  • Vitamin K 179 µg 149 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Whipped Feta with Cucumbers

Ingredients

  • 1 pound feta cheese, cut into 2 pieces, at room temperature
  • 1/4 pound cream cheese, softened
  • 2 tablespoons heavy cream
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice
  • 1 tablespoon chopped oregano
  • Salt and freshly ground pepper
  • Toasted pita or baguette slices, for serving

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