Creamy ricotta and salty feta make a light dip that’s perfect topped with a good drizzle of honey and rich toasted walnuts.
INGREDIENTS
1 cup ricotta (200 grams)
80 grams soft feta cheese, crumbled
3 tablespoons thick plain yoghurt
1 clove garlic, crushed
2 tablespoons olive oil
sea salt and freshly
ground pepper
To finish
2 tablespoons chopped roasted walnuts or hazelnuts
2 tablespoons honey
METHOD
Put the ricotta, feta, yoghurt, garlic and oil in a food processor and blend until smooth. Season lightly.
To finish: Spread onto a serving plate and make swirls with the back of a spoon. Top with the walnuts then drizzle with the honey and finish with a grind of pepper. Makes about 1½ cups.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.