Recipe Of The Week – Feta & Green Chilli Dip
Feta and green chilli dip is brilliant for dipping veggies into as a snack or dollop it on top of cooked fish or chicken to add more flavour.
- Extra virgin olive oil
- 2 mildish green chillies, each around 15cm long
- 1 tbsp red wine vinegar
- 300g feta, crumbled into small pieces
- 2-3 tbsp milk
- Step 1
Heat 1 tbsp olive oil in a small frying pan and throw in the chillies. Cook for 2-3 minutes, turning occasionally, until soft and charred on all sides.
- Step 2
Leave to cool, then remove the seeds and stalks, and peel off the skin. Finely chop the chilli flesh and blitz in a small food processor (or pound in a mortar and pestle) with the vinegar and the oil they were cooked in.
- Step 3
Add half the feta and 2-3 tbsp milk, and whizz or mash until totally smooth.
- Step 4
Add the remaining feta, plus a splash more olive oil, and blend into the sauce so it is thoroughly mixed, but still has a bit of texture, adding more milk until it reaches the consistency you want.
- Step 5
Place the mixture in a bowl and add a few thin rounds of fresh green chilli for decoration.
- Step 6
Enjoy with oat cakes or crudités.