Project Description

Fetta Salsa Verde Yoghurt Dip

New Recipe

  • Serves 6
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

Tasty fetta yoghurt and garlic dip with a swirl of herb filled salsa verde.

Ingredients:

For the seeded bread

  • 1 baguette or bread stick
  • 2 tbsps extra virgin olive oil
  • 1 tsp sea salt crystals
  • 1 tbsp sesame seeds
  • 1 tsp black sesame seeds

For the salsa verde

  • 1 small clove garlic, crushed
  • 2 anchovy fillets (optional)
  • ½ cup flat leaved parsley, roughly chopped
  • ½ cup basil leaves, roughly chopped
  • ½ cup mint leaves, roughly chopped
  • 1 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • 3 tbsps extra virgin olive oil

Method:

  1. Preheat oven to 170°C.
  2. Brush the bread with olive oil and scatter with sea salt crystals and sesame seeds. Bake for about 10 minutes or until golden and crisp.
  3. For the salsa verde, place all the ingredients in the bowl of a food processor and process until well combined. Season with salt and pepper. Cover and refrigerate until required.
  4. Place the yoghurt in a medium deep bowl add three quarters of the smooth fetta, crushed garlic and black pepper. Mash until smooth.
  5. Transfer the fetta yoghurt dip to a serving bowl. Using the back of a spoon, very gently pour the salsa verde into the dip in a swirl.
  6. Scatter the remaining fetta over the top. Serve immediately with the crisp seeded bread.

Tip: For a lighter option, serve with your favourite colourful vegetables cut in batons instead of bread.

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