One for your next springtime picnic with friends... Whipped Lemony Feta Dip with toasted olives and burnt chilli.
Golden EVOO for a super silky consistency and indulgent and a drizzle upon serving for added goodness. Easy to whip up and store in the fridge for the week to accompany any meal - this one really goes with anything!
Here’s how to make:
Ingredients:
1 block Greek feta cheese
2-3 garlic cloves
100g Greek yoghurt (any %)
2-3 tbsp TRIA Extra virgin olive oil ✨
Juice of 1 whole lemon
Sea salt flakes
Fresh bread to serve
For the topping:
5-8 Kalamata olives (or any you like)
1 red chilli (or more depending on heat preference!)
Extra virgin olive oil
Method
1. Peel and roughly chop garlic, red chilli and olives (make sure to remove the olive pips!)
2. Crumble whole feta into food processor or blender
3. Add in lemon juice, garlic, greek yoghurt and extra virgin olive oil
4. Blend until smooth or nearly smooth (depending on preference)
5. Transfer into a bowl and cover and let set in fridge for 15 minutes
6. In the meantime, drizzle EVOO into a frying pan on a low heat
7. Gently warm bread in the pan (or you can just use a grill / toaster)
8. Fry off chilli and olives for 4-5 mins or until warmed through
9. Transfer dip into a serving bowl and top with chilli and olives
10. Finish with a generous drizzle of EVOO and a sprinkle of sea salt
11. Serve up with bread, dip and enjoy 🌞