Soft white cheese and walnut dip

Soft white cheese and walnut dip

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

Simple to make, this dip is nice and peppery, and the walnuts give it a pleasing crunch. Serve as a spread for fresh crusty bread or smeared on little croutes as an appetiser with pre-dinner drinks.

Ingredients

Quantity Ingredient
2/3 cup walnuts
180g fetta
2 tablespoons thick natural yoghurt, strained
2 tablespoons flat-leaf parsley leaves, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil

Method

  1. To strain the yoghurt, spoon it into a clean muslin or cheesecloth square or tea towel. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Refrigerate overnight to drain. (You can use the strained yoghurt in other savoury or sweet recipes, and flavour accordingly. It is best made in 1 kg batches.)
  2. Preheat the oven to 180ºC. Scatter the walnuts onto a baking tray and roast for 5–10 minutes until a deep golden brown. Tip the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts finely and toss in a sieve to remove any remaining skin and dust.
  3. Put all the ingredients into a large bowl and mash everything together thoroughly with a fork. Taste and adjust the seasoning.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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