Serves 6
Ingredients:
Dip:
- 150g cream cheese
- 100g plain double cream yoghurt
- 150g feta cheese
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 cloves garlic, whole
- 1 large baguette
Hot honey:
- 125ml Staffords Honey
- 2 tsp chilli flakes
- 1 tsp apple cider vinegar
Roasted pistachio nuts, roughly chopped
Salt and pepper, to taste
Olive oil, for cooking
Method:
For the dip:
Combine all the ingredients in a food processor.
Blend until smooth.
Scrape out the mixture and place in a shallow bowl.
Keep in the fridge until serving.
Using a mandoline or very sharp knife, slice the garlic cloves as thinly as possible.
Heat 2cm of olive oil in a small saucepan.
Add the garlic and fry gently until golden.
Drain the garlic onto a plate lined with paper towel to crisp up.
Using the garlic infused olive oil, brush the sliced baguette liberally.
Place the slices in a hot frying pan and toast until deeply golden and just beginning to char.
Set aside for serving.
For the hot honey:
In a small saucepan over medium heat, warm the honey and chilli flakes together.
When the honey starts bubbling around the edges, remove from the heat.
Stir through the apple cider vinegar.
To assemble:
Plate whipped feta dip into a large shallow bowl.
Swish it around the bowl creating little valleys for the hot honey.
Spoon over a generous amount of hot honey.
Scatter with toasted garlic chips and chopped pistachios.
Serve alongside the warm toasted baguette and enjoy!