I know it’s easier to just head to the supermarket and buy dips, but for flavour, value and culinary satisfaction, I often choose to make my own. This dip comes together really quickly and is creamy and salty and herby and a bit spicy all at the same time. We ate it with crispy pita bread, but it would also be great smeared on crackers and followed up with a kalamata olive chaser.
Makes about 1 cup
250g feta cheese, chopped into cubes
1 tablespoon cream
1 tablespoon plain yoghurt
2 – 3 tablespoons chopped fresh oregano
1/2 teaspoon dried chilli flakes
1 tablespoon olive oil
Put all the ingredients into a food processor and season well with the black pepper. Process until all the ingredients are combined. I like mine to be a little chunky but you can make it as smooth as you like. Spoon into a serving bowl. I like to sprinkle a few extra chilli flakes and drizzle a little more olive oil on the top. Serve with pita crisps or crackers. It will keep for about a week in the fridge.