Updated: Apr 25, 2021
Quick to make. Gluten-Free.
Perfect for a healthy snack or to serve as a vegetarian appetiser. This is a fresh, tangy taste. I used beetroot and turmeric gluten-free crackers.
1 cup of crumbled feta
1 lemon juiced + 1 tsp of finely grated lemon rind
handful mint leaves
1 tbl Dukkah (bought from health food shops)
Chop the mint finely, blend with the fetta, lemon and dukkah.
Spread with gluten-free crackers, or brown rice cakes.
I find this dip good to have as a snack or when entertaining. I prefer to use it in one day rather than keep it in the fridge.
Alternatively, you can blend all the ingredients in a food processor or blender for a smoother paste.