Whipped Feta Dip with Sumac is perfect to make for a party, and anyone who likes Feta Cheese is going to love this recipe! You can eat it with colorful veggies like we did, or see other serving suggestions.

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Some people who follow this blog know my long time friend Mary, and this Whipped Feta Dip with Sumac is something I had at her house earlier this year when she invited me for one of her fabulous back-yard dinners. I loved the dip from the very first taste, and Mary sent me the recipe for her version, which she served drizzled with a little honey, sprinkled with red pepper flakes, and accompanied with crackers.

When I worked on the recipe with Kara, we went for a slightly lower-carb approach and I couldn’t imagine not topping this Feta Dip with Sumac, which added such a nice pop of citrusy flavor notes. We served it with red-and-green veggies for a holiday twist, but see the notes in this post for lots more serving suggestions.

Of course this is a dip for people (like me) who love Feta Cheese, and if you’re a fellow Feta Cheese lover, this is a tasty snack you can make in about 5 minutes in the food processor! The recipe I’m giving you makes a lot, but it keeps quite a while in the fridge, or you can definitely make a smaller amount if you’re not making the Whipped Feta Dip for a party.

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What ingredients do you need?

(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• Feta Cheese (in a block; don’t buy crumbled Feta)
• sour cream, preferably full-fat Daisy sour cream
• Minced Garlic (affiliate link), or use minced fresh garlic if you have some
• extra virgin Olive Oil (affiliate link)
• lemon juice, I used my fresh-frozen lemon juice
• coarse-ground black pepper
• Ground Sumac (affiliate link), or see notes if you don’t have that 

Why do I recommend not buying crumbled Feta for the Whipped Feta Dip?

Some people may wonder why I recommend buying a block of Feta Cheese for a recipe where the Feta is going to be crumbled when you add it to the food processor. But I feel the pre-crumbled Feta goes bad very quickly, and blocks of Feta that are crumbled when you use the cheese always taste fresher and better to me. If you shop at Costco, the Kirkland Organic Feta they sell there is my absolute favorite and such a bargain, but there are lots of good brands of Feta.

What can you top the Whipped Feta Dip with if you don’t have Sumac?

We loved the Feta dip drizzled with good quality extra virgin olive oil and sprinkled with Ground Sumac (affiliate link), and it was also delicious topped with a drizzle of honey and a little bit of red pepper flakes the way Mary served it. If you don’t have Sumac and don’t want to use honey, you could serve it with olive oil and one of these toppings:

What can you serve with the Whipped Feta Dip?

• The Whipped Feta Dip was great with the tomatoes, cucumbers, celery, and red pepper strips we served it with.
• If you don’t want to bother with cutting up veggies, Kara and I both agreed we liked it best with the cherry tomatoes!
• Other raw veggies I think would taste great with this include cauliflower, jicama sticks, carrot sticks, turnip sticks, and sugar snap peas.
• If you wanted to serve this with slightly cooked veggies, I think it would be amazing with asparagus or green beans.
• I would love this spread on toasted pieces of Joseph’s Low-Carb Pita Bread (affiliate link).
• The Feta dip would taste great on any kind of crackers or low-carb crackers.
• This would be an amazing spread for Olive Bread or Savory Almond Flour Bread.

Want more ideas for Low-Carb Appetizers?

Check out 50+ Low-Carb and Keto Appetizers for lots more ideas for appetizers for parties and holiday celebrations!

Try This Next Tomato Avocado Salad with Edamame

How to Make Whipped Feta Dip with Sumac

(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Crumbled the Feta Cheese.
2. Add the crumbled Feta, sour cream, minced garlic, 2 T olive oil, fresh-squeezed lemon juice, and coarse ground black pepper to the Food Processor (affiliate link) where you have used the steel blade. (I love my Cuisinart Food Processor, but there are many good brands.)
3. Process the ingredients until they are mostly blended together, or leave it slightly chunky like you see in the photo. (This took only about a minute in my food processor.)
4. Put desired amount of dip into a serving bowl, drizzle with the rest of the olive oil, and sprinkle with ground Sumac. (Or use one of the other toppings listed above if you don’t have sumac.)
5. Serve with veggie dippers or one of the other suggestions listed above.
6. I’m guessing this will keep more than a week in the fridge, but so far I haven’t managed to keep any around that long to test it!

More Tasty Low-Carb Dips:

Ingredients

• 1 1/4 cup sour cream
• 1 lb. Feta Cheese, crumbled
• 1 T minced garlic
• 2 T + 1 T olive oil
• 2 T fresh-squeezed lemon juice
• 1/4 tsp. coarse ground black pepper
• 1 T Sumac

Instructions

1. Add the sour cream, crumbled Feta Cheese, minced garlic, 2 T olive oil, lemon juice, and coarse ground black pepper, to the food processor that’s fitted with the steel blade.
2. Process the dip until it’s mostly smooth, or with a few chunks if you prefer it slightly chunky. That took less than a minute with the Cuisinart Food Processor I used.
3. Put the dip in a serving dish and drizzle with the other tablespoon of olive oil and sprinkle with Sumac.
4. Serve dip with vegetables, low-carb pita bread, or crackers.
5. Dip will keep in the fridge for at least a week. (It will probably last longer, but mine was gone by then.)

Notes

Nutritional information is for the dip only, not the vegetables or other things this dip might be served with. I calculated it based on about 3 tablespoons serving size.

Nutrition Information:

Yield:

17

Serving Size:

1

Amount Per Serving:
Calories: 114Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 264mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Whipped Feta Dip with Sumac is a good appetizer or snack for any low-carb diet when you eat it with low-carb veggies or low-carb pita bread. It’s a bit high in fat for the original South Beach Diet, but personally I don’t feel this is too bad of a choice compared to lots of other things you might find served at a party! 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

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Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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