Feta, Ricotta and Olive Dip
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 250 grams ricotta
- 250 grams feta
- 30 grams greek yoghurt
- 1 clove garlic, minced
- ½ teaspoon lemon zest
- 2 teaspoons lemon juice
- 100 grams kalamata olives
- salt, to taste
- 3 tablespoons dukkah
Instructions
- To the bowl of a food processor, add the garlic clove, ricotta, feta, lemon zest and lemon juice. Process the mixture until smooth.
- Add the kalamata olives and salt. Process for 30-40 seconds.
- Transfer the dip to a serving bowl, cover with cling wrap and chill for at least 1 hour.
- To serve, remove from the fridge, drizzle with a splash of olive oil and then sprinkle the dukkah over the top. Serve with crackers and/or fresh vegetable sticks.