Food & Cooking Recipes Appetizers Feta-and-Cucumber Dip 3.8 (22) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 3 1/2 cups Serve this tangy dip with an artful array of vegetables. Ingredients 4 medium cucumbers, peeled Coarse salt 2 cups plain whole-milk yogurt (16 ounces), preferably Greek 6 ounces feta cheese, preferably French, crumbled (1 cup) ½ cup finely chopped fresh mint, plus 1 sprig for garnish ½ cup heavy cream 5 tablespoons fresh lemon juice (about 2 lemons) Freshly ground pepper Napa cabbage leaves, for lining bowl (optional) Crudites, for serving Directions Halve cucumbers, and scoop out seeds using a melon baller or small spoon. Grate cucumbers on the large holes of a box grater. Transfer the grated cucumbers to a colander set over a bowl or in the sink. Stir in 2 teaspoons salt, and let the cucumber mixture stand 15 minutes to drain. Rinse cucumbers; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible. Stir together cucumbers, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper. If desired, transfer dip to a bowl lined with cabbage leaves. Garnish dip with mint sprig; serve with crudites. Print