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.
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!