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Just a quick idea for a great, simple, delicious Friday night dip – whipped feta. It has the salty tang of feta but it’s a little mellower, making it perfect for dipping vegetables (mange tout, roasted carrots, cauliflower) into. Even better, it only takes a few minutes to make, it tastes heavenly and your friends will love it.

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WHIPPED FETA DIP

You can add other bits and pieces into it as you’re making it if you like (roast garlic, chopped herbs, lemon zest) but I think it’s nicest when it’s just a pure white canvas for olive oil and chili flakes.

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Serves 6 +, keeps in the fridge for about 2 days

200g feta

175g Greek yoghurt

Squeeze of lemon juice

To serve

Dried chili flakes

Olive oil

Blend the feta and Greek yoghurt together in a food processor or with a hand mixer until it’s light and fluffy, adding up to 25g more Greek yoghurt if you want a looser dip. Add a squeeze of lemon juice and transfer to smaller dishes. Dress with olive oil, chili flakes or diced mint and fresh red chili.

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light as a feta

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3 comments on “Whipped Feta Dip, July 2015

  1. What an ingenious way to change up feta!

  2. Pingback: Chargrilled Peas, July 2015 | ellenlunney

  3. Pingback: Christmas Party, December 2015 | ellenlunney

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