Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Herb and Greek Yogurt Whipped Feta
Serving Amount
Ingredients
8 ounces feta cheese
cup Greek yogurt
1 clove garlic
1⁄2 lemon juice and zest
1 Tbsp. olive oil, plus 1 tsp. olive oil, divided
Salt and pepper to taste
1 pinch red pepper flakes
1 tsp. chopped fresh thyme
2 Tbsp. chopped fresh chives
2 Tbsp. pistachios, chopped
Instructions
Step 1
1. Heat a nonstick skillet over medium-high heat. Add garlic clove and allow to toast on both sides, until lightly browned.
2. In a food processor or blender, add feta, yogurt, lemon juice and zest, garlic clove, 1 tablespoon of olive oil and salt and pepper to taste.
3. Spread the mixture on a plate and top with 1 teaspoon olive oil, red pepper flakes, fresh herbs and pistachios. Serve with desired dippers.
