Makes 1 cup
150g creamy feta cheese, crumbled
3 tablespoons extra virgin olive oil
A few semi-dried cherry tomatoes
A few small basil leaves
Method
Put the feta, creme fraiche and 2 tablespoons olive oil in a small food processor and process until smooth. Season with salt, if needed.
Spread into a dish and top with the tomatoes and the remaining olive oil. Scatter over the basil leaves.
NOTE: Prepped vegetables make great dippers and provide freshness and crunch to a creamy and luscious dip.
Try using blanched green beans and snow peas, along with red radishes.
