Next up: a gloriously colored feta yogurt dip!
I should rename my food blog and call it ‘the leftovers collection’ or something like that because this next recipe is again a great way to turn little scraps and bits of leftover food into something delicious.
And make it look posh.
Feta Yogurt Dip with Peppers & Mint
So what’s on the chopping block this time then?
A couple of leftovers actually. Like this chunk of feta cheese (from my avocado and pomegranate dip), a little container of yogurt (from my chickpea korma), canned roasted piquillo peppers (always got those in my pantry), a chunk of stale bread (I usually keep it aside to make soldiers or croutons for soups and salads).
Fresh mint from my herb garden. Pine nuts to make it extra creamy.
Guess we’re good to go here then!
Do you love the combination of the piquillo peppers and feta cheese?
Then also check out my piquillo soup with chorizo and feta cheese!
Feta Yogurt Dip with Peppers & Mint Recipe
- 3,5 oz feta cheese (100 g)
- 1 small slice bread without crusts
- 2 tbsp unsweetened yogurt
- 2 canned roasted peppers
- 1 tbsp pine nuts
- a generous handful fresh mint chopped
- paprika powder
- olive oil
- Remove the crusts from the slice of bread. Dice the bread up and add it to a small bowl or cup. Then add a little water until the bread is fully submerged.
- Let the bread soak and put it aside until needed later on. In the meantime transfer the yogurt and the feta cheese to a clean blender.
- Pulse for a couple of seconds. Then add the roasted peppers.
- Blend again. Squeeze the soaked bread very well to remove the water and then add it to the feta mixture in the blender. Also add the pine nuts.
- Blend again. Then add the chopped mint.
- Blend again. Season the feta yogurt dip with a pinch of pepper and paprika powder. Drizzle with a tablespoon of olive oil.
- Blend the ingredients again until you get a smooth and creamy dip. Then check the seasoning and add extra paprika, pepper or salt to taste if necessary. Add more yogurt if you want the dip to be runnier. Then scoop the feta yogurt dip in a clean bowl and serve it with bread sticks or nachos.
Feta Yogurt Dip with Pine Nuts
Here’s another pretty looking feta dip for you to try out today then!
But don’t be mistaken by its velvety and lovely creamy look. This feta yogurt dip is a wolf in sheep’s clothes, I must warn you. Lord, what a flavor boost! Why, it’s quite understandable if you think of it for a minute.
Greek feta cheese is rather sharp, quite salty and kind of vinegary in taste. Blending it all up will not make it any milder. I added Greek yogurt to it but a little cream or even a drop of milk will also do.
Just add as much until you reach the kind of consistency you like.
What I also did is marinate the crumbled feta cheese before I turned it into a creamy dip.
Did that in the morning and assembled the dip around noon right before my guests would turn up. But if you ain’t got that much time or you just forgot to do so, you can skip that step and blend it all up at once.
No big deal.
It’s just a tiny touch to the recipe.
Feta Yogurt Dip with Pine Nuts Recipe
- 7 oz feta cheese (200 g)
- 4 tbsp pine nuts
- 2 tbsp unsweetened yogurt (Greek)
- ⅙ cup olive oil (40 ml)
- ½ tsp dried thyme
- 6 leaves fresh mint
- chili powder
Crumble the feta cheese on a large plate and drizzle with a little olive oil and the dried thyme. Season with a little chili powder. The feta is already quite salty so we will only add extra salt to taste right at the end once the dip is ready.
- Then stir gently and cover the feta with some cling film. Let the feta rest in the fridge for an hour until marinated (optional). Now pour the feta in a clean blender.
- Pulse until you get a rough mixture. Then add the yogurt and half of the olive oil.
Pulse again. Add 2 tablespoons of pine nuts (the rest is for garnish later).
- Pulse the feta again for 30 seconds until creamy. Then add the fresh mint leaves and a pinch of chili powder.
- Blend the dip well. Add more olive oil to taste. Check the seasoning and add extra pepper or salt if you like. Pour the dip in a clean bowl and garnish with the rest of the pine nuts, extra fresh mint and a little pinch of chili powder. Serve chilled.
Feta cheese comes from Greece.
It is a curd white cheese in brine that mainly contains sheep’s milk. It can also consist of a mixture of sheep and goat’s milk. Similar brined white cheeses from Europe often contain partly or wholly cow’s milk, and they are also sometimes called feta.
It is a crumbly aged cheese that comes in blocks.
Feta has a slightly grainy and dry texture and a salty flavor. It is used as a appetizer cheese, as well as in salads (the most popular one is the classic Greek salad or horiatiki) and phyllo pastry-based dishes such as the Greek spanakopita or spinach and feta cheese pie.
I love feta cheese in combination with sweet potatoes!
Check out my sweet potato casserole.
And have you ever tried the combination of watermelon en feta cheese?
You will love it, check it out here! There’s another dish that I can highly recommend: it’s a classic Greek prawn dish by the name of prawns saganaki or prawns in a lovely tomato, feta cheese and ouzo sauce!
Finger licking good.
Other recipes with feta cheese here on my website that I can think of right now?
Let me see.