Whipped feta, fresh herb and lemon dip for crunchy vegetables

Vegetarian, Gluten free, Salted

A fresh and individual twist on a classic tradition!


Recipe for 12 Tapas


1 Unit(s)
4 Head(s)
4 Head(s)
0.50 Unit(s)
Yellow pepper
0.25 Unit(s)
2 Unit(s)
Cherry tomatoes
1 Stick(s)


300 Gr
Feta cheese
5 Sprig(s)
0.50 Unit(s)
75 Ml
35% whipping cream
  • Salt and pepper

Preparation time: 30 min

  • Preparation

    Peel the carrots, clean the cucumber, clean the cauliflower and broccoli, remove the seeds from the pepper.  Clean the celery branch.  

    Cut the cherry tomatoes in 2 lengthwise.

    Finely slice the chives.

  • Vegetables

    Cut the carrots, cucumbers, celery and half the red pepper into nice sticks.  

  • Feta dip

    In a mixing bowl, break the feta into small pieces with your hands.  Energetically whisk the cream until you reach a nice rich and thick texture.

    Season to taste with salt and pepper.

    Add the chives and some lemon zest.

  • Plating

    In the bottom of a glass, jar or individual sized serving dish of your choice, neatly place the feta dip.

    Gently place the vegetables on top, 2 sticks of carrots and cucumbers, one celery, one pepper, a head of broccoli, a head of cauliflower and a halved cherry tomato.

    You can decorate with a green fresh herb or young sprout.

A recipe that can inspire your imagination, feel free to experiment with vegetables and dip choices.

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