Festive swirl dip

Name: Festive swirl dip
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 200 g feta; 200 g No.1 Natural Strained Greek Yogurt; 2 unwaxed lime, zest of 1, juice of both; 150 g tahini; 1 tbsp Ottolenghi Green Chilli Shatta; 25 g pack flat leaf parsley, roughly chopped; 20 g pack dill, roughly chopped; 1 clove/s garlic, roughly chopped; ½ tsp agave, to taste; ½ tsp fine sea salt; 2 tsp Cooks' Ingredients Chilli & Garlic Sauce; 1 tsp olive oil

A showstopper dip in Christmas colours, perfect for parties, buffet spreads and festive-film marathons. Waitrose Food content producer Pollyanna Coupland uses whipped feta as base, swirling it with green chilli shatta and rich garlic chill sauce to create a striking red and green finish that looks (almost) too good to eat. Dip into more of our Christmas party food recipes. Follow Pollyanna on Instagram.

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Serves6
CourseBuffet
Prepare25 mins
Cook-
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g feta
200g No.1 Natural Strained Greek Yogurt
2 unwaxed lime, zest of 1, juice of both
150g tahini
1 tbsp Ottolenghi Green Chilli Shatta
25g pack flat leaf parsley, roughly chopped
20g pack dill, roughly chopped
1 clove/s garlic, roughly chopped
½ tsp agave, to taste
½ tsp fine sea salt
2 tsp Cooks' Ingredients Chilli & Garlic Sauce
1 tsp olive oil

Crumble the feta into a food processor (or use a bowl and stick blender), add the yogurt and lime zest, blend until smooth, then season and set aside.
Put the tahini, shatta, parsley, dill, garlic, lime juice, agave and salt in a food processor or blender with 115ml water. Whizz until smooth and creamy.
Put 2 tbsp feta dip in a piping bag and 2 tbsp green dip in a separate piping bag (if you only have 1 bag, just use the feta dip, then clean and put the green dip in it). Pour the remaining feta and green dips onto separate side plates. Snip the end off both piping bags at around 5mm, holding the cut end upwards so it doesn’t spill out. Create a swirl of green on the feta plate and a swirl of feta on the green.
Mix the chilli and garlic sauce with the oil. Add dollops to each plate and swirl over. Serve with flatbreads and crudités

Cook’s tip

Level up
Practise your piping-bag skills on a clean plate, then simply spoon the dip back into the bag with a silicone spatula to pipe the perfect swirl.

Typical values per serving when made using specific products in recipe