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For the advanced cook, this is beautiful if made right.

A creamy, tangy dip made with thick yoghurt, feta cheese, fresh herbs, and walnuts. Perfect as a starter or side dish with bread or vegetables.

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Serves: 4​

Cuisine: Turkish / Mediterranean
Dietary Info: Vegetarian, Gluten-Free
Approx. Energy: 630 kJ per serve (151 kcal)

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Ingredients​

• 75 g feta cheese
• 200 g thick natural yoghurt (preferably Greek-style or strained)
• 1 garlic clove, crushed into a paste with a pinch of salt
• 2 tablespoons fresh dill, finely chopped
• 40 g walnuts, finely chopped
• 25 g unsalted butter (or olive oil for a dairy-free option)
• ½ teaspoon dried mint
• ¼ teaspoon chilli flakes (optional, for garnish)

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Equipment​

• Small saucepan
• Sharp knife
• Mixing bowl
• Measuring spoons

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Instructions​

1. Mash the feta:
   Place the feta in a bowl and mash it with a fork until smooth.
2. Infuse the butter (or oil):
   In a small saucepan, gently melt the butter over low heat. Add the dried mint and chilli flakes (if using) and let it infuse for about 5 minutes. Remove from heat.
3. Mix the dip:
   Add the yoghurt, garlic paste, chopped dill, chopped walnuts, and infused butter to the mashed feta. Stir everything until well combined.
4. Serve:
   Transfer the dip to a serving bowl. Garnish with a sprinkle of chilli flakes or a drizzle of olive oil.
5. Chill:
   Cover and refrigerate for at least 30 minutes before serving to let the flavours develop.

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Tips & Notes​

• No thick yoghurt? Strain regular plain yoghurt in a muslin cloth or fine sieve for a few hours to remove excess liquid.
• Nut-free version: Simply leave out the walnuts for a smoother texture.
• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Not suitable for freezing, as the texture may become watery when defrosted

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Nutrition​

Calories: 151kcal | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 239mg | Potassium: 147mg | Fiber: 1g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg



Recipe from Cooking Gorgeous