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Coriander-Mint Feta Dip

Preparation time:
5 minutes
Cooking time:
15 minutes

This gorgeous zesty coriander-mint and feta dip is great with crudités, crisps or crackers. Also very good to spread on a sandwich and top it with tomato and cucumber slices. I tend to blitz the herbs to a fine paste and then fold in the coarsely crumbled feta to give a good body to the dip. But you could also just blend all the ingredients including the feta to yield a creamy and smooth dip or increase the yoghurt and the lemon juice to get a yummy homemade dressing for your salads. It might be easy to make it but it’s definitely big on flavour. And so versatile!

  • Cauliflower Egg Fried No Rice


    • 150g Coriander Leaves
    • 40g Mint Leaves
    • 2 Cloves Garlic
    • 1 Teaspoon Ginger, Chopped
    • 1 Teaspoon Green Chilli, Chopped
    • 4 Tablespoon Greek Yoghurt
    • 1 Tablespoon Lemon Juice
    • 1 Teaspoon Roasted Cumin Seeds, Powdered
    • 100g Feta, Crumbled
    • Salt, If Required ( The Saltiness Of The Feta Might Be Enough)
  • Method

    • Put all the ingredients except the powder spices and feta cheese in the Kenwood blender. Blitz to form a smooth paste, adding little water, only if necessary. Grind in 30 secs interval.
    • Transfer to a mixing bowl, add the powder spices , fold in the feta cheese crumble. Gently mix so that the feta remains crumbly and doesn’t turn into a paste. Taste test done, it’s now ready to be enjoyed.

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