Recipe by: Mike Reid featured on Good Chef Bad Chef
Ingredients
Whipped Fetta
- 200g fetta cheese
- 75g cream cheese, softened
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Sea salt and freshly ground black pepper, to taste
Hot Honey
- 2 tbsp honey
- ½ tsp chilli flakes
- 1 tsp apple cider vinegar
To Serve
- 2 tbsp dukkah
- 1 tbsp extra virgin olive oil
- Warm flatbreads or pita, to serve
Whipped Fetta with Hot Honey & Dukkah
METHOD
Place the fetta, cream cheese, extra virgin olive oil, and lemon juice into a food processor. Blend for 30–40 seconds until smooth, light and creamy. Taste and season with a little sea salt and freshly ground black pepper if needed. Spoon the whipped feta into a shallow serving bowl and create a small well in the centre.
To make the hot honey, gently warm the honey, chilli flakes and apple cider vinegar together in a small saucepan over low heat for 1–2 minutes until fragrant. Remove from the heat and let infuse for 1 minute.
Drizzle the warm hot honey over the whipped feta and sprinkle generously with dukkah. Finish with a little extra virgin olive oil for gloss and richness.
Serve immediately with warm flatbreads or toasted pita for dipping.
