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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!