RemixipeWhakarite: 10minTunu: 2minTapeke: 12min
vegetarianmediterraneanunder-30-minutescrowd-pleaserparty-food
Ngā Kai
Serves 6
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
pistachios, roughly chopped
1 handful
fresh dill, chopped
warm pitta bread
to serve
Tikanga
- 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.
Oranga Kai
Nutrition per serving
Estimated| Calories | 300kcal |
| Protein | 6g |
| Carbohydrates | 8g |
| of which sugars | 4g |
| Fat | 28g |
| Fibre | 1g |
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
MilkTree Nuts
Informational only — based on ingredient data. Does not account for cross-contamination.
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