Here's an easy cheese dip recipe that is best served chilled with a loaf of crusty sourdough. You might also drizzle it over meat or salads. A few sprigs of mint add fabulous freshness.
- 200 g Greek feta, crumbled
- 2 cups Greek-style yoghurt
- 2 spring onions, finely chopped
- 2 tbsp extra virgin olive oil
- 5 large mint leaves, finely chopped garnish
- 1 tsbp extra virgin olive oil, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour (optional)
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place the feta and spring onions in a mortar and pestle or blender. Pound or pulse until smooth. Add the olive oil and yoghurt, and mix well.
Transfer to a bowl. Drizzle with the remaining olive oil. Scatter with mint to serve.
Serve immediately or chill for 1 hour before serving. (Garnish after refrigeration.)
Text © 2012 Maria Benardis