Fetta and black olive dip
Apr 30, 2010 2:00pm- 10 mins preparation
- Makes 5 Cup
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Ingredients
Fetta and black olive dip
- 1 cup (150g) pitted black olives, coarsely chopped
- 2 tablespoon coarsely chopped fresh flat-leaf parsley
- 400 gram greek feta, crumbled
- 250 gram spreadable cream cheese
- 1 1/2 cup (420g) greek-style yoghurt
- 1 teaspoon dried mint
- cracked black pepper
- fresh flat-leaf parsley sprigs, to serve
- olive oil, for drizzling (if desired)
Method
Fetta and black olive dip
- 1Reserve ¼ cup of the olives.
- 2Process remaining ingredients in a food processor until smooth. Season with pepper.
- 3Spoon dip into a bowl, sprinkle with reserved olives and parsley to serve. Drizzle with olive oil, if you like.