Whipped fetta dip

Whipped fetta dip

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

This dip was one of my first-ever creations as a young chef and I still love it. It’s utterly simple, but the balance of salty cheese, hot mustard and tangy yoghurt is just brilliant. Although the mustard is not strictly Turkish, variations of little cheese dips are very popular as part of mezze selections. If you want to add another dimension of flavour, add a teaspoon of mild honey to the processor along with the mustard and strained yoghurt.

Serve this dip with raw vegetables or warm or toasted flat bread. You could even thin it down with olive oil to dress a robust cos lettuce salad.

Ingredients

Quantity Ingredient
220g sheep’s fetta
1kg thick natural yoghurt, strained
1 teaspoon dijon mustard

Method

  1. To strain the yoghurt, spoon it into a clean muslin or cheesecloth square or tea towel. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Refrigerate overnight to drain. (You can use the strained yoghurt in other savoury or sweet recipes, and flavour accordingly.)
  2. Soak the fetta in cold water for around 10 minutes to remove excess salt, changing the water twice. Crumble the fetta roughly into a food processor and purée for a minute, pushing the mixture down from the sides once or twice.
  3. Add the strained yoghurt and mustard and purée again until very smooth and creamy. Chill, covered, until ready to eat. This dip will keep for up to a week.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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