The flavours of this dip held particular appeal to me as I love feta cheese and olives. The result was a little different to what I expected with the it being quite salty. Not the recipe’s fault, more that it highlights the importance of selecting a feta cheese that you particularly love. In this case I would go for something softer than the Greek sheep’s feta I used, maybe selecting a Danish version so that the flavour of the olives is more prominent. The quality of the olives and the brine or oil that they have been sitting in will be equally as important as I think that also had an integral impact on the overall flavour not being overly to our liking. I used olives kept in brine and I think spanish olives preserved in oil might have helped the overall flavour. I did think that the flavours went well with the smoked olives and with celery and I would certainly choose to serve it with fresh warmed pita bread next time and plenty of beer.
If you love feta cheese, love salty foods and prefer your dips to be on the creamy side then this recipe is for you. Make sure you select premium ingredients and give it a shot and see what you think.
Feta, Olive & Yoghurt Dip
from Donna Hay’s Fresh & Light (2012)
- 100g feta
- 1/2 cup thick plain greek yoghurt
- 1 tbl. sp. lemon juice
- 1 tbl. sp. oregano
- 20 green olives, pitted
- cracked black pepper
Place the yoghurt, lemon juice and feta into a blender and puree until smooth, or alternatively use a stick blender.
Then add in the remaining ingredients and chop until well combined.
Serve with pita crisps, fresh pita bread, or chopped vegetables. Goes particularly well with smoked almonds.
Happy Cooking & Happy Eating,