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Old 06-29-2017, 06:56 PM   #1
TBipp
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Does this Nutritional Analysis Seem Correct?

Hello All, I just saw this recipe on a food blog, and could not wait to try it until I saw the carb count. It seems the carb count is quite high. I am coming up with less than a half carb per 2 Tbsp. serving. Does anyone see where I could be miscalculating? Or, maybe the calculation includes carbs for the pita. I'm just not sure.

Thanks, Teresa

Creamy Whipped Feta Dip

METRIC CUP MEASURES
By Jennifer Segal
Servings: Makes about 1-1/2 cups
Total Time: 15 Minutes
Ingredients

1 8-oz block feta cheese
1/2 cup sour cream
1/2 cup mayonnaise, best quality such as Hellman's or Duke's
Zest from 1 lemon (about 1 teaspoon, packed)
1 small clove garlic, chopped
1/4 teaspoon dried dill
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, plus more for serving
For Serving
Toasted sesame seeds
Extra virgin olive, for drizzling
Toasted pita wedges (or pita chips) and/or sliced vegetables
Instructions


Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.
Nutrition Information

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Serving size:2 tablespoons
Calories:137
Fat:13 g
Saturated fat:5 g
Carbohydrates:2 g
Sugar:1 g
Fiber:0 g
Protein:3 g
Sodium:234 mg
Cholesterol:26 mg
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Old 06-29-2017, 09:31 PM   #2
battler
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I think it sounds OK. How are you calculating - I used to be fussy over stuff like this, but the apps are only as good as the data itself.

What you are talking about is 1.5 gram of carbohydrate per 2 tbsp. This is not the type of variance you should be worry about....

For dip, 2 tbsp is quite a bit. If you want to make it, do it and enjoy it.
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Old 07-01-2017, 05:42 AM   #3
LindaSue
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I ran the ingredients through MasterCook and their counts look correct. Here's what I got:

8 ounces feta cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon zest
1 clove garlic, chopped
1/4 teaspoon dried dill
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes

Per tablespoon: 68 Calories; 7g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Per batch: 1643 Calories; 160g Fat; 37g Protein; 19g Carbohydrate; 1g Dietary Fiber; 18g Net Carbs
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Old 07-01-2017, 09:11 AM   #4
LeighLovesLC
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Wow, I'm thinking how good a few tablespoons of that would be folded into some steamed broccoli or zucchini for a side dish.

Sounds delish! I ADORE Feta cheese!
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Old 07-01-2017, 03:01 PM   #5
Barbo
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Sure wouldn't worry about it. Eat and enjoy. Yummy
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Old 07-03-2017, 07:34 AM   #6
TBipp
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Hello All,

I made a half recipe yesterday and this is a wonderful spread.

Tons of flavor and very satisfying. I spread it onto my new favorite product, Ciao Carb Low Carb Proto Toast (white bread toast with 1 carb per slice ordered from Netrition), topped with a tomato slice and rare roast beef. My side dish was thinly sliced cucumbers with a bit more whipped Feta spread.
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