Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt

1/2 cup mayo

1 tsp. finely grated lemon zest

1/2 cup crumbled feta or goat cheese

2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.

SIMILAR RECIPES

Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped

1 tsp. finely grated lemon peel

1 cup sour cream

1 cup mayo

1 cup Swiss or mozzarella cheese, shredded

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 Tbsp. Dijon mustard

Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.

Lemon Cucumber Dill Dip

1 cup sour cream

1 cup mayo

1/2 large seedless cucumber, chopped

1 tsp. fine lemon zest

3 Tbsp. Halladay's Cucumber Dill Seasoning

Combine all ingredients; blend well. Let chill 30 minutes.

Zesty Corn Dip

2 ½ cups fresh or frozen prepared corn kernels.

¼ cup light mayo

¼ cup sour cream or Greek yogurt

2 Tbsp lime juice

1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

¾ cup queso fresco or shredded cheddar cheese

Mix all ingredients; put in an 8” pie dish or 1 quart casserole dish. Bake at 350°F for 15 to 20 minutes, or until warm and bubbly.

Skinny Yogurt Dip

1 Tbsp Halladay's Harvest Barn Dip Mix (our favorites include Lemon Spinach and Cucumber Dill

1 cup plain Greek yogurt

1 to 2 Tbsp light mayo, if desired

Combine all ingredients. Chill several hours, or overnight for the most flavorful dip.

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