Herby feta & lemon dip with crudités

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Christian

  24 July 2008

  Christian rated and commented on this recipe

  

  my favourite dip, quick and with a refreshing and cool taste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2161/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk