Whipped Feta Dip with Chilli Oil and Pistachios

Creamy feta blended with yoghurt until fluffy, topped with crispy chilli oil.

Whakarite: 10minTunu: 2minTapeke: 12min

vegetarianmediterraneanunder-30-minutescrowd-pleaserparty-foodsnacks & appetisersvegetariansavoury spicy

Ngā Kai

Dip

200 g

feta cheese

150 g

Greek yoghurt

2 tbsp

olive oil

1 clove

garlic

zest of ½

lemon

Chilli Oil

4 tbsp

olive oil

2 tsp

chilli flakes

1 tsp

smoked paprika

Topping

30 g

pistachiosroughly chopped

1 handful

fresh dillchopped

warm pitta bread

to serve

Add feta, yoghurt, olive oil, garlic and lemon zest to a food processor.
Blend for 2-3 minutes, scraping down the sides, until completely smooth and fluffy.
Spread the whipped feta onto a serving plate, creating a shallow well in the centre.
Heat the olive oil in a small pan over medium heat. Add chilli flakes and paprika, cook for 30 seconds until fragrant.
Spoon the chilli oil over the feta.
Scatter with chopped pistachios and dill.
Serve with warm pitta bread for scooping.