Whipped Feta and Yoghurt with Fresh Pomegranate

, from Issue #45. August, 2015
Photography by Aaron McLean.
Whipped Feta and Yoghurt with Fresh Pomegranate

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.


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



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.