Dips shouldn’t be hard to make. They’re the kind of thing you throw together for last minute get togethers or as an afterthought when you’ve exhausted the extent of your culinary finesse on a dinner party main, but still want to whip out something a bit fancier than cheddar & chips. This is a simple concoction, yet with distinct flavor complexities …peppery, zesty, rich, fresh & salty. Actually, who needs guests? Smother onto your sammies, swirl through a scramble or dollop onto baked veggies. Impress your tastebuds.
2 cups of flat leaf parsley
1 cup of baby spinach
200g of goat feta, crumbled
2 spring onions, chopped
1 garlic clove, peeled
2 tablespoons of lemon juice
½ cup of extra virgin olive oil
Sea salt and cracked black pepper, to taste
- Place baby spinach, approx ¾ of the parsley, ¾ of the feta, spring onions, garlic & lemon juice into a food processor
- Pulse to roughly chop the mixture and then drizzle in the oil
- Add pepper and salt to taste (remember that goat feta is very salty though!)
- Serve with remaining feta crumbled on top & scatter with the remaining chopped parsley
Nutrition Bite: Goat feta – a white salty Greek cheese made from the milk of goats. Goat’s milk/cheese is a good source of calcium and the amino acid tryptophan. Some people who cannot tolerate cow’s milk well are able to have goat’s milk without any problems. This is due in part to the composition and structure of the lipid (fat) portion of goat’s milk and in part to the way the protein in goat’s milk reacts in the stomach as it starts to be digested.