Coriander-Mint Feta Dip by Vineet Bhatia
| Serves: 2 | Category: Dips | Recipe course: Starter | Machine: Food Processor | Total time (min.): 20 |
This gorgeous zesty coriander-mint and feta dip is great with crudités, crisps or crackers. Also very good to spread on a sandwich and top it with tomato and cucumber slices. I tend to blitz the herbs to a fine paste and then fold in the coarsely crumbled feta to give a good body to the dip. But you could also just blend all the ingredients including the feta to yield a creamy and smooth dip or increase the yoghurt and the lemon juice to get a yummy homemade dressing for your salads. It might be easy to make it but it’s definitely big on flavour. And so versatile!
Ingredients
- 150g Coriander Leaves
- 40g Mint Leaves
- 2 Cloves Garlic
- 1 Teaspoon Ginger, Chopped
- 1 Teaspoon Green Chilli, Chopped
- 4 Tablespoon Greek Yoghurt
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Roasted Cumin Seeds, Powdered
- 100g Feta, Crumbled
- Salt, If Required ( The Saltiness Of The Feta Might Be Enough)
Tools
- Food Processor
Method
- Put all the ingredients except the powder spices and feta cheese in the Kenwood blender. Blitz to form a smooth paste, adding little water, only if necessary. Grind in 30 secs interval.
- Transfer to a mixing bowl, add the powder spices , fold in the feta cheese crumble. Gently mix so that the feta remains crumbly and doesn’t turn into a paste. Taste test done, it’s now ready to be enjoyed.