Whipped Herb, Feta & Charred Lemon Dip
Ingredients:
Dip Base
¾ cup cottage cheese
½ cup plain 0% Greek yogurt
¼ cup feta cheese, crumbled
1 small garlic clove
Zest of 1 lemon
2 tbsp fresh dill, finely chopped
1 tbsp fresh basil, finely chopped
1 tbsp fresh mint, finely chopped
1 tsp fresh tarragon, finely chopped
Freshly ground black pepper
Pinch of kosher salt (taste first, as feta adds saltiness)
Garnishes
1 tbsp crushed pistachios
Pinch of Aleppo pepper
Drizzle of honey infused with chili pepper flakes
Instructions
1. Char the Lemon
Heat a dry cast iron skillet or grill pan over medium-high heat.
Place the cut side of the lemon down in the pan and cook for 3–4 minutes until deeply caramelized and lightly blackened.
Allow to cool slightly.
2. Create the Base
In a food processor or blender combine:
cottage cheese
Greek yogurt
feta
garlic
lemon zest
Blend until completely smooth and airy.
Squeeze 1–2 tablespoons of juice from the charred lemon into the mixture and pulse briefly to combine.
3. Fold in Herbs
Transfer the mixture to a bowl.
Fold in:
dill
basil
mint
tarragon
Taste and adjust seasoning with pepper and additional lemon juice if desired.
Refrigerate for at least 30 minutes before serving.
4. Finish and Serve
Spread the dip into a shallow serving bowl, creating swirls with the back of a spoon.
Top with:
crushed pistachios
finish with a very light drizzle of chilli-infused honey
Tips:
If you notice the mixture is too runny consider adding a little more feta and then refrigerating it to set.