There is always a dip or two on most Greek dining tables. Here, Greek-style yoghurt provides a creamy and smooth base for tangy, salty and crumbly feta, which, once combined, creates a dreamy bowl that pairs perfectly with the smoky peppers and roasted almonds.
Note: Serves 4
Ingredients
-250 g (9 oz) Greek feta, roughly chopped
-180 g (6 & 1/2 oz) Greek-style yoghurt
-150 g (5 & 1/2) Roasted red piperiés or store-bought roasted red peppers (capsicums), finely sliced into strips
-35 g (1/4 cup) roasted almonds, roughly chopped
-1 tablespoon extra virgin olive oil
Method
-In a food processor, pulse the feta and yoghurt for 1–2 minutes, until smooth.
-Take care not to over-whip the mixture or it will become too runny.
-To serve, spoon the whipped feta into a shallow serving bowl, top with the sliced piperiés and chopped almonds, and drizzle with the oil.
This recipe has been shared with IN+SIGHTS GREECE courtesy of Helena and Vikki Moursellas.
You can find this recipe and many more Greek feast ideas in their new book Peinao, out September 2023.
