Herby feta & lemon dip with crudités

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Good Food

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1. Place the feta in a food processor or blender. Add the lemon juice and half of the olive oil. Purée until smooth, then add the remaining olive oil. Stir in the dill and mint. Pour into a small container with a fitted lid and refrigerate until needed. Pack the veg in a low-level container and serve them from it.

Per serving

282 kcalories, protein 11g, carbohydrate 3g, fat 25 g, saturated fat 10g, fibre 1g, salt 2.45 g

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• maccasmissus

  18 November 2007

  maccasmissus rated and commented on this recipe

  

  this makes a lovely change from the usual supermarket dips. went down very well with lamb kebabs at a barbeque.

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Ingredients

• 400g feta cheese , drained and cut into chunks
• juice 1 lemon
• 75ml extra-virgin olive oil
• 20g pack dill , roughly chopped
• 20g pack mint , finely chopped

FOR THE CRUDITÉS

• selection of radishes , spring onions, cucumber batons and cos lettuce leaves

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 10 15 mins

Ingredients

• 400g feta cheese , drained and cut into chunks
• juice 1 lemon
• 75ml extra-virgin olive oil
• 20g pack dill , roughly chopped
• 20g pack mint , finely chopped

FOR THE CRUDITÉS

• selection of radishes , spring onions, cucumber batons and cos lettuce leaves

Per serving

282 kcalories, protein 11g, carbohydrate 3g, fat 25 g, saturated fat 10g, fibre 1g, salt 2.45 g

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