Whipped feta dip with hot honey and chilli
Salty feta blitzed with Greek yoghurt until silky, then finished with warm chilli honey. Serve with toasted pita chips for scooping.
- Prep
- 8 min
- Cook
- 5 min
- Serves
- 4
- Per serve
- 430 kcal
Ingredients
Method
Heat the grill to high. Spread the pita wedges on a tray, brush with 1 tablespoon of the olive oil and grill for 2 to 3 minutes each side until golden and crisp.
While the pita toasts, put the feta, yoghurt, garlic, lemon zest and juice and 2 tablespoons of the olive oil in a food processor. Blitz for about 2 minutes, scraping down the sides, until completely smooth and fluffy.
Taste and add pepper. It shouldn't need salt; feta brings plenty.
Warm the honey and chilli flakes in a small saucepan over low heat for 30 seconds, just until runny. Don't let it bubble.
Swoosh the feta into a shallow bowl with the back of a spoon. Drizzle over the chilli honey and remaining oil, scatter with the herbs and serve with the pita chips.
Tips
- A stick blender in a tall jug works if you don't have a food processor; add an extra spoon of yoghurt to help it along.
- Leftover dip keeps for 3 days in the fridge. Add the honey just before serving.
- Barrel-aged or Greek feta gives a tangier, creamier dip than Danish-style.
