Whipped Feta Dip

Ingredients

• 200G danish feta, at room temperature
• 175G plain cream cheese, at room temperature
• 1 Lemon, zested
• 1 Tbsp honey
• 1/4 Tsp black pepper
• 1 Pinch of salt
• 2-3 Tsp water (to loosen mixture, if needed)
• 1 Cup cherry tomatoes
• 6 Whole garlic cloves
• 2 Tbsp olive oil
• 1 Tsp sugar
• 1 Tsp italian herbs
• 1/4 Tsp salt
• 1/2 Tsp chili flakes
• 1/2 Cup regano pasta sauce
• 4 Tbsp basil pesto
• Fresh basil
• Chopped almonds (optional for crunch)
• Toasted baguette slices

Method

1. 1 Add all the ingredients, except water, to a food processor and pulse until smooth. Add water only as needed. Place in the fridge while you prep the other components.
2. 2 Place the tomatoes and garlic in an oven safe dish.
3. 3 Drizzle over olive oil then season with salt, Italian herbs, chili flakes and sugar.
4. 4 I air-fried my tomatoes for 15 minutes on 180 degrees C but you could use an oven as well. Once roasted, allow to cool slightly before assembling the dip.
5. 5 While the tomatoes cool, toast your baguette slices by brushing with olive oil and sprinkling some Italian herbs over the top. Air fry for about 5 minutes on 180 degrees C or until crisp.
6. 6 Assemble your dip by spreading the whipped feta in your dish of choice.
7. 7 Pour over a generous layer of the pasta sauce then top with the roasted tomato, garlic and all the juices.
8. 8 Place dollops of pesto on top and garnish with chopped almonds and fresh basil.
9. 9 Enjoy with the toasted baguette slices!