Whipped Feta & Roasted Pepper Dip
Method
Prepare the peppers: If using fresh peppers, roast them at 220°C for 12–15 minutes until softened and lightly charred. Allow to cool slightly and remove the skins. Jarred roasted peppers can be used directly after draining.
Whip the feta: Add the feta, Greek yogurt, lemon juice, garlic, smoked paprika and half the olive oil to a food processor. Blend for 1–2 minutes until exceptionally smooth and fluffy.
Add the peppers: Add the roasted peppers and pulse several times, leaving a little texture rather than blending completely smooth.
Finish: Transfer to a shallow serving bowl and create a swirl in the centre. Drizzle with the remaining olive oil and sprinkle with walnuts, parsley, oregano and lemon zest.
Serve: Enjoy with cucumber, bell pepper strips, whole-grain crackers or toasted sourdough.
Vegan option: Replace the feta with 150 g firm tofu + 30 g nutritional yeast + 1 tbsp tahini. Replace Greek yogurt with 60 g unsweetened soy yogurt and blend until smooth. Whipped feta transforms into an incredibly light and creamy dip, while roasted red peppers add sweetness, colour and subtle smokiness. Walnuts, fresh herbs and lemon create a Mediterranean-style finish that makes this far more exciting than an ordinary cheese dip.
Nutrition Facts
Per serving
