Quick Feta and Olive Dip
Ingredients
- 180 g (1 packet) feta cheese
- 1/4 cup Greek yogurt
- 100 g cream cheese
- 55 g (1/3 cup) extra virgin olive oil
- 120 g (1 cup) pitted black kalamata olives
- 2 tbsp parsley, leaves removed, finely chopped
- 1/2 tspn dried oregano
Instructions
- Put parsley into the food processor and finely chop.
- Add olives and process until blended.
- Add yoghurt, cream cheese, olive oil, and oregano, blend until smooth.
- Chill and serve with crudite, toasted Lebanese bread and/or crackers.
THERMOMIX INSTRUCTIONS
- Pop parsley into the TMX bowl & chop 5 sec, speed 8-9, scrape down sides of bowl and repeat 5 seconds.
- Add the olives and blend 3-sec speed 7, scrape sides of bowl if needed for a more few sec at speed 7.
- Add yoghurt, cream cheese, and olive oil, blend 10 - sec, speed 7. If too thick pour in a little more oil or yoghurt. Scrape down sides again if needed and and blend 3-sec, speed 5.Serve with your favourite crackers or vegetable sticks.