Grilled Crudités with Herbed Feta Dip


  • 8 (10-inch) wooden skewers
  • 1 package (8 oz.) Our Family® Cream Cheese, softened
  • 1 cup Our Family® Sour Cream
  • ½ cup crumbled feta cheese
  • 1 Tbsp packed coarsely chopped fresh basil
  • 1 Tbsp packed coarsely chopped fresh parsley
  • ½ Tbsp fresh lemon juice
  • ½ Tbsp Our Family® Garlic Powder Salt
  • ½ tsp Our Family® Black Pepper
  • 1 package (1 quart) Our Family® Grape Tomatoes
  • ¼ cup Our Family® Olive Oil
  • 1 package (4 count) Our Family® Rainbow Bell Peppers, cut lengthwise in half and seeded
  • 1 small zucchini, cut lengthwise into eighths, then cut crosswise in half
  • 4 medium Our Family® Whole Carrots, halved lengthwise
  • Chopped fresh parsley for garnish (optional)


Approximate nutritional values per serving (1 skewer, ½ each bell pepper, zucchini and carrot, ¼ cup dip): 298 Calories, 25g Fat, 11g Saturated Fat, 54mg Cholesterol, 357mg Sodium, 15g Carbohydrates, 4g Fiber, 8g Sugars, 0g Added Sugars, 7g Protein


  1. Prepare outdoor grill for direct grilling over medium heat; soak skewers in water 20 minutes. In food processor, purée cream cheese, sour cream, feta cheese, basil, parsley, lemon juice, garlic powder, salt and black pepper. Makes about 2 cups.
  2. Thread tomatoes onto skewers; brush both sides of tomato skewers, bell peppers, zucchini and carrots with oil. Place vegetables on hot grill rack; cover and cook tomatoes and peppers 4 minutes, and zucchini and carrots 6 minutes or until grill marks appear, turning once. Remove and discard stems from bell peppers; cut into 1-inch slices. Cut carrots into 3-inch long sticks. Serve vegetables with dip; sprinkle dip with parsley, if desired.


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