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Whipped feta, fresh herb and lemon dip for crunchy vegetables

Vegetarian, Gluten free, Salted

A fresh and individual twist on a classic tradition!

Note

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

Ingredients

Recipe for 12 Tapas

Vegetables

1 Unit(s)

Carrot

4 Head(s)

Cauliflower

4 Head(s)

Broccoli

0.50 Unit(s)

Yellow pepper

0.25 Unit(s)

Cucumber

2 Unit(s)

Cherry tomatoes

1 Stick(s)

Celery

Dip

300 Gr

Feta cheese

5 Sprig(s)

Chives

0.50 Unit(s)

Lemon

75 Ml

35% whipping cream

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.