Recipe: Whipped Feta with Lemon Zest & Pink Peppercorns
This silky dip will complement just about anything on a grazing platter.
Words & recipe: Lucy Corry Styling & photos: Carolyn Robertson
Smooth, salty feta spiked with lemon zest and pungent pink peppercorns – what’s not to love? This dip can be whipped up in five minutes and served with an assortment of favourite accompaniments.
200g feta, diced
½ cup plain, unsweetened greek yoghurt
1 teaspoon extra virgin olive oil, plus a little extra for drizzling
1 to 2 teaspoons freshly squeezed lemon juice
3 spring onions, finely sliced
1 to 2 teaspoons pink peppercorns in brine, drained (plus a few extra to garnish)
finely grated zest of 1 lemon
To serve: Crackers, cornichons, quartered radishes, olives
Put the feta in a bowl and mash with a fork. Add the yoghurt, olive oil and lemon juice and beat until smooth. Fold in the spring onions, pink peppercorns and lemon zest.
Scrape into a serving bowl and drizzle with olive oil. Serve immediately or cover and chill for up to three days.