Whipped feta dip

Whipped feta dip

By
From
New Middle Eastern Food
Serves
4-6 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Strained yoghurt
see method for other ingredients

Method

  1. Soak 220 g sheep’s feta in cold water for about 10 minutes to remove excess salt, changing the water twice. Crumble the feta roughly into a food processor and purée for a minute, pushing the mixture down from the sides once or twice. Add 150 g Strained Yoghurt and a generous teaspoon of Dijon mustard and purée again until very smooth and creamy. Chill, covered, until needed. This dip will keep for up to a week. Serve with raw vegetables or warm or toasted flatbread. You could even thin it down with olive oil and use it to dress a robust cos lettuce salad. If you want to add another dimension of flavour, add a teaspoon of mild honey while puréeing.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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