There are a number of recipes for the classic Greek dip, Tyrosalata, but this one pepped up with Dijon mustard by the Berber & Q team is my favourite. It takes minutes to make and is now a firm favourite with family and friends. Sprinkle with a dukkah spice mix and olive oil and serve with sourdough crackers for a cracking start to a BBQ lunch.
- 200g Greek feta cheese
- 150ml crème fraîche
- 1 rounded teaspoon of Dijon mustard
- 1 dessertspoon of dukkah seasoning (I used Sainsbury’s own brand with chickpeas and spices) and extra-virgin olive oil to drizzle over
- Sourdough crackers to serve – I use Peter’s Yard sourdough flatbreads
To make…
- Add all the ingredients into a Kitchen Aid or a free-standing bowl with an electric hand whisk and whisk together for a few minutes until smooth and fluffy.
- Transfer it to a serving bowl, top with the dukkah and drizzle with olive oil.
- Refrigerate until you need it and serve with sourdough crackers.
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