Minty Fetta, Pea and Yoghurt Dip
Course
Starters
Servings
6-8
people
Servings
6-8
people
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
Instructions
Blanch peas briefly and rinse under cold water
Combine all ingredients in food processor, blending until your desired consistency is achieved.
Chill to thicken
Serve with crudites of cucumber, carrot and capsicum and crackers of your choice