Minty Fetta, Pea and Yoghurt Dip

Fetta cheese is delicious on your cheeseboard, but it is also beautiful as a dip. Use the combinations of pea and mint to brighten your dip to a gorgeous green. It will also impart sweet flavours which contrast well with the tangy, creamy Olympus fetta. Add lemon juice and zest to balance. A little yoghurt thins it out for easy scooping. A healthy and delicious way to entertain your guests.

Minty Fetta, Pea and Yoghurt Dip

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Servings: 6 people

Course: Starters

Ingredients Method

Ingredients

  

• 1/4 cup Olympus Greek-Style Unsweetened Yoghurt
• 150 grams Olympus Fetta Cheese
• 1 cup frozen baby peas
• 3 Tb fresh mint, chopped finely
• 1 tsp lemon zest
• 1/2 lemon lemon, juiced
• Salt and pepper, to taste
• 1 Tb extra virgin olive oil

Method

 

1. Blanch peas briefly and rinse under cold water
2. Combine all ingredients in food processor, blending until your desired consistency is achieved.
3. Chill to thicken
4. Serve with crudites of cucumber, carrot and capsicum and crackers of your choice