Whipped Feta Dip with Toasted Pecans + Hot Honey . . .
Ingredients 200g block of feta 1 heaped tbsp cream cheese 1 garlic clove - grated ½ lemon – juice 2-3 tbsp water
3 tbsp honey ½ tsp chilli flakes 1 tsp lemon juice Handful of pecans Fresh thyme or oregano
Flatbreads to serve (warmed through)
Method 1. For the whipped feta, crumble the cheese into a blender along with the cream cheese, garlic and lemon juice and blitz. If needed add 1 tbsp water and blend again. Repeat adding 1 tbsp water at a time until you get a silky spreadable consistency. 2. Toast the pecans in a dry pan until they are golden and crisp, place on a chopping board and allow to cool before chopping into smaller chunks. 3. For the hot honey add to a small pan with the lemon juice, chilli flakes and a pinch of salt and gently heat until bubbly. 4. Spread the feta dip on a plate or shallow bowl, drizzle over the hot honey, scatter over the toasted pecans and some thyme leaves. Serve immediately before the honey starts to firm up too much. (It’s still delicious when it does but you get a chewier consistency to the honey)
