Whipped Feta Dip
This is a versatile dip base waiting for you to add your own flavours. Served with Byron Bay Crackers of course!
Ingredients
- 400 g Aphrodite Barrel Ageda Feta Use soft Danish Feta if unavailable
- 125 g Cream Cheese at room temperature
- 2 tsp Lemon Zest
- 1/4 tsp Pink Salt
- 3 tbsp Lemon Myrtle infused Extra Virgin Olive Oil Use regular Extra Virgin Olive Oil if unavailable
Instructions
- Put all ingredients in a food processor except the Extra Virgin Olive Oil. Blitz a few times in 10 second intervals, scraping down the sides of the bowl, until you have a smooth consistency.
- With the motor running, drizzle in the Extra Virgin Olive Oil until it is all combined and your dip has a silky consistency. This is your dip base.
- To serve, find a deep serving dish and spoon the dip in; using the back of the spoon to create swirls or hills and valleys for carrying your preferred dip toppings. We used more Extra Virgin Olive Oil, lemon zest, sumac, parsley and toasted pine nuts.
- Enjoy with our salt & seed, gluten free salt & seed or paprika & chilli crackers. This Whipped Feta Dip is also great served on roast vegetables - if there is any left!
Notes
Other toppings that work well include chilli flakes, chopped soft herbs, toasted almonds or pistachios, honey and more!