Gastronomixs

Feta yoghurt dip

Piquant dip for raw or cooked vegetables

Feta yoghurt dip

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Ingredients

250

g

feta made from sheep's milk

150

g

Greek yoghurt

5

g

sharp mustard

Preparation method

  • Crumble the feta and blend in a food processor into a smooth mixture together with the yoghurt.
  • Season to taste with the mustard. Add a little salt if necessary.

Serving suggestions

  • As a garnish in cold soups such as cucumber soup or beetroot soup.
  • Delicious as a dip for raw vegetables.
  • As a garnish for caramelised fennel.

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