Whipped feta dip with pomegranate & pistachios
Creamy, tangy and ready in the time it takes to toast a pitta, this whipped feta dip is the kind of thing worth keeping in your back pocket for last-minute guests. Blitzing feta with Greek yoghurt, garlic and lemon turns something firm and salty into a cloud-soft base, ready for topping.
PACK'D Organic Pomegranate Arils do the heavy lifting here. Scatter over toasted pistachios and torn mint, and you have a mezze centrepiece with no cooking at all.
Serves 2
- Prep 10 mins
- Cook 0 mins
- Total 10 mins
- Storage Tupperware in the fridge for 2 days
Ingredients
- 135g FETA CHEESE
- 4 tbsp GREEK YOGHURT
- 1 small clove garlic, minced
- 2 tsp olive oil
- 1 tsp lemon juice
- 40g PACK'D Organic Pomegranate Arils, defrosted and patted dry
- 30g TOASTED PISTACHIOS, chopped
- 1 tsp mint, torn
- 1 tsp optional honey to taste
- Optional black pepper
Allergens in BOLD CAPITALS
Method
In a small food processor bowl or small blender, combine feta, yoghurt, garlic and lemon juice. Blend until very smooth. Add olive oil and blend until mixed.
Transfer whipped feta to serving dish and top with pomegranate, pistachios, mint, optional honey and black pepper.
