Project Description
Fetta Salsa Verde Yoghurt Dip
- Serves 6
- Preparation time: 15 minutes
- Cooking time: 10 minutes
Tasty fetta yoghurt and garlic dip with a swirl of herb filled salsa verde.
Ingredients:
- 180g Lemnos Smooth Fetta, crumbled
- ¾ cup Greek yogurt
- Freshly ground black pepper
- 1 small garlic clove, crushed
For the seeded bread
- 1 baguette or bread stick
- 2 tbsps extra virgin olive oil
- 1 tsp sea salt crystals
- 1 tbsp sesame seeds
- 1 tsp black sesame seeds
For the salsa verde
- 1 small clove garlic, crushed
- 2 anchovy fillets (optional)
- ½ cup flat leaved parsley, roughly chopped
- ½ cup basil leaves, roughly chopped
- ½ cup mint leaves, roughly chopped
- 1 tbsp red wine vinegar
- ½ tsp Dijon mustard
- 3 tbsps extra virgin olive oil
Method:
- Preheat oven to 170°C.
- Brush the bread with olive oil and scatter with sea salt crystals and sesame seeds. Bake for about 10 minutes or until golden and crisp.
- For the salsa verde, place all the ingredients in the bowl of a food processor and process until well combined. Season with salt and pepper. Cover and refrigerate until required.
- Place the yoghurt in a medium deep bowl add three quarters of the smooth fetta, crushed garlic and black pepper. Mash until smooth.
- Transfer the fetta yoghurt dip to a serving bowl. Using the back of a spoon, very gently pour the salsa verde into the dip in a swirl.
- Scatter the remaining fetta over the top. Serve immediately with the crisp seeded bread.
Tip: For a lighter option, serve with your favourite colourful vegetables cut in batons instead of bread.
