Ingredients

200g

good quality feta, drained

150ml

thick Greek yoghurt

lime, zest of

2 tbsp, and more as needed

extra virgin olive oil

1/2 tsp

cracked black pepper

1 tsp

Aleppo chilli flakes

a scattering

pine nuts

2 tbsp

chopped fresh parsley

edible flowers, optional

fresh chopped mint

A delicious plate to enjoy as a dip or as part of a mezzo platter.

Many thanks to Nikibakes for the recipe.

Method

In the bowl of a large food processor fitted with a blade, combine the feta, cracked black pepper, lime zest and Greek yoghurt.
Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.
Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”). Pour a bit of olive oil all over the feta, then top with the Aleppo pepper, freshly chopped parsley, and pine nuts.
Serve with pita chips or pita wedges. Enjoy!