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Whipped Feta Dip
Keeping iftar simple? Need a starter for Eid? Looking to up your snack game? SAVE this recipe . This whipped feta dip comes together in no time and is SO good, especially with the addition of @regano_za pasta sauce.
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Ingredients
Whipped feta
- 200 g Danish feta, at room temperature
- 175 g Plain cream cheese, at room temperature
- 1 Lemon, zested
- 1 tbsp Honey
- ¼ tsp Black pepper
- 1 pinch Of salt
- 2–3 tsp Water (to loosen mixture, if needed)
Roasted tomatoes
- 1 cup Cherry tomatoes
- 6 Whole garlic cloves
- 2 tbsp Olive oil
- 1 tsp Sugar
- 1 tsp Italian herbs
- ¼ tsp Salt
- ½ tsp Chili flakes
For assembly
- ½ cup Regano pasta sauce
- 4 tbsp Basil pesto
For garnishing
- Fresh basil
- Chopped almonds (optional for crunch)
For serving
- Toasted baguette slices
Method
- 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 Place the tomatoes and garlic in an oven safe dish.
- 3 Drizzle over olive oil then season with salt, Italian herbs, chili flakes and sugar.
- 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 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 Assemble your dip by spreading the whipped feta in your dish of choice.
- 7 Pour over a generous layer of the pasta sauce then top with the roasted tomato, garlic and all the juices.
- 8 Place dollops of pesto on top and garnish with chopped almonds and fresh basil.
- 9 Enjoy with the toasted baguette slices!
#regano#reganopastasauce#reganomadewithlove#recipe#whippedfetadip
