My friend Lisa made this with our honey at a holiday party and I fell in love. It’s also really easy, quick, super tasty and vegetarian. Serves 4-6
2 tbsp raw honey
1 tbsp fresh lemon juice
225g/8oz good quality creamy feta cheese. (The really crumbly stuff will make this a bit dry)
70g/1/4 cup plain Greek or Icelandic style yogurt (I like 5%)
1/3 cup EVO
Optional: 1 garlic clove
Toppings:
75g/1/2 cup chopped pistachios or try other nuts or seeds (I even love just with toasted sesame seeds)
2 tbsp Honey to taste (I like to put out honey jar for everyone to drizzle themselves)
Drizzle EVO to taste (or try walnut or pumpkin seed oils for a twist)
Optional: flaky salt
Serve with:
Crackers, pita, naan or what whatever you prefer. Warm or toasted pita or naan is my favorite.
Raw vegetables
Roasted veggies (try roasted peppers or eggplant sooo good)
Serve as:
Snack
Appetizer
Dip
Sandwich spread
With your favorite Buddha bowl or salad
- Add all to a food processor
- Blend til creamy and no lumps. (About 5 minutes)
- Finish with toppings you like
- Best eaten fresh but lasts for several days in the fridge fine. Bring back to room temperature before serving.
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