Peppery Feta Dip with Sundried Tomatoes – Ina Paarman's Kitchen

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You Will Need:

Main Dish

225 g tub feta cheese, drained
half a pack of Ina Paarman's Sun-dried Tomato Quarters, drained
2 T (30 ml) olive oil
2 t (10 ml) Ina Paarman's Chilli & Garlic Seasoning
250 g tub smooth cottage cheese
1 cup (250 ml) plain double cream yoghurt
half a punnet of watercress (optional)

Main Dish

225 g tub feta cheese, drained
half a pack of Ina Paarman's Sun-dried Tomato Quarters, drained
2 T (30 ml) olive oil
2 t (10 ml) Ina Paarman's Chilli & Garlic Seasoning
250 g tub smooth cottage cheese
1 cup (250 ml) plain double cream yoghurt
half a punnet of watercress (optional)

Ina’s Tip

This recipe can be made a few days in advance and kept in the fridge. Do not freeze.

Method:

Roughly cube the feta and drain the sun-dried tomatoes.

Place all the ingredients except watercress in a food processor and blend until smooth.

Serve at room temperature with toasted French bread slices, crostini or crackers.

Serve and garnish with watercress.

Peppery Feta Dip with Sundried Tomatoes

South Africans love this homegrown speciality.

Peppery Feta Dip with Sundried Tomatoes

You Will Need:

Main Dish

225 g tub feta cheese, drained
half a pack of Ina Paarman's Sun-dried Tomato Quarters, drained
2 T (30 ml) olive oil
2 t (10 ml) Ina Paarman's Chilli & Garlic Seasoning
250 g tub smooth cottage cheese
1 cup (250 ml) plain double cream yoghurt
half a punnet of watercress (optional)

Method:

Roughly cube the feta and drain the sun-dried tomatoes.

Place all the ingredients except watercress in a food processor and blend until smooth.

Serve at room temperature with toasted French bread slices, crostini or crackers.

Serve and garnish with watercress.

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