Serve this creamy Mediterranean inspired dip with the ruby red seeds from a fresh pomegranate, when in season. Spiking the yoghurt with a little honey and mustard creates a fresh tangy flavour.
INGREDIENTS
100 grams soft feta, crumbled
½ cup thick plain yoghurt
1 clove garlic, crushed
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon runny honey
sea salt and freshly ground pepper
To garnish
seeds from a fresh pomegranate
olive oil
METHOD
Put all the ingredients in a food processor, season lightly with salt and pepper and process until smooth.
To serve: Transfer to a serving dish and drizzle with a little olive oil and the pomegranate seeds. Makes about 1 cup
Cook’s tip: If pomegranate seeds are not available top the dip with a combination of chopped mint and toasted walnuts.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.