Feta Dip

Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Yogurt is a fermented dairy product rich in probiotics, which support gut health. It is made through the bacterial fermentation of milk, enhancing its digestibility and nutrient absorption. The live cultures in yogurt can improve lactose digestion and boost the immune system.

Pasteurized cream is a dairy product that adds richness and flavor, containing beneficial fats. The pasteurization process ensures safety by killing harmful bacteria. It enhances the texture and taste of dairy-based products.

Beneficial ingredient — whole-food or functional value in this product class.

Feta cheese is a traditional cheese made from pasteurized milk, offering a rich source of calcium and protein. It is made using cheese cultures and enzymes, which enhance its flavor and nutritional profile. Feta is lower in fat compared to many other cheeses, making it a healthier option.

Garlic is a flavorful herb known for its potential health benefits, including antimicrobial and anti-inflammatory properties. It contains allicin, which may help reduce blood pressure and cholesterol levels. Fresh garlic enhances flavor and provides health benefits.

Sea salt is a minimally processed salt that contains trace minerals. It is used to enhance flavor and provide essential sodium. Unlike refined table salt, sea salt retains some beneficial minerals.

Black pepper is a spice that enhances flavor and may have digestive benefits. It contains piperine, which can improve nutrient absorption. Its antioxidant properties may support overall health.

Cultured pasteurized nonfat milk is a low-fat dairy product that provides protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the fat-soluble vitamins found in whole milk.

The stabilizer blend includes gelatin, pectin, and locust bean gum, which are used to improve texture and consistency. These are common food additives that help maintain product stability. While generally safe, excessive consumption of gums may cause digestive discomfort.

Water is used as a solvent and to adjust the consistency of the product. It is a neutral ingredient with no nutritional value. Its primary role is to aid in mixing and achieving the desired texture.

Cultured dextrose is used as a natural preservative to inhibit spoilage. It is produced through the fermentation of dextrose, a simple sugar. While it helps extend shelf life, it does not offer significant nutritional benefits.

Sugar is a refined carbohydrate that provides quick energy but lacks nutritional value. Excessive consumption can lead to weight gain and increased risk of metabolic diseases. It is often added to enhance sweetness but should be consumed in moderation.