Whipped feta & wild garlic dip
Delicate wild garlic and creamy feta team up with tarragon in this classy offering. Hot smoked salmon provides the finishing touch, but you can swap in toasted flaked almonds to keep things veggie.
- Prepare14 mins
- Cook1 min
- Total time15 mins
- 50g frozen Cooks' Ingredients Wild Garlic
- 200g feta
- 150g No.1 Natural Strained Greek Yogurt
- 1 unwaxed lemon, zest
- ¼ x 20g pack tarragon, leaves roughly chopped
- 100g pack hot smoked salmon flakes
- 1 unwaxed lemon, cut into wedges to serve
Bring a small pan of water to the boil, add the frozen wild garlic and blanch for 30 seconds. Drain in a sieve and run under cold water; set aside.
Crumble the feta into a food processor (or use a bowl and stick blender), add the Greek Yogurt, the zest of ½ lemon, the roughly chopped leaves of tarragon and the drained wild garlic; pulse until smooth, then season.
Transfer to a wide serving bowl, top with the hot smoked salmon flakes, scatter over the remaining chopped tarragon leaves and the zest of the remaining ½ lemon. Serve with lemon wedges for squeezing over.
Typical values per serving when made using specific products in recipe