Greek feta and chilli dip
There is always a new cheese dip to try, too, such as this recipe from Meze - Delicious little dishes from Greece and Lebanon, by Rena Salaman (Ryland, Peters and Small). It also tastes good without the chillies. Serve with crackers, toast or celery sticks.
- Thread the chillies onto a metal skewer and hold over a low gas flame until scorched. Set aside. Put the capsicum on a toasting fork and hold over the flame until blackened and soft. Set aside. Scrape the blackened skin off the chillies and capsicum and seed. Cut the capsicum into small pieces.
- Combine with the chillies, feta, oil, lemon juice and milk in a processor and blend until creamy. Add a little more milk if the mixture is too stiff. Scrape out into a bowl and chill until ready to serve.
- Just before serving, garnish with parsley and chilli flakes. Makes 1 medium bowl.