If you love feta as much as I do, I reckon this dip will be a winner, says Marina Georgallides. Think tzatziki made with courgette instead of cucumber, and with feta cheese as well as yoghurt. The result is creamy, tangy and silken – and extremely moreish.
Ingredients (serves 4)
- 1 courgette
- 3 tbsp extra-virgin olive oil
- 200g feta cheese
- 100g Greek yoghurt (10% fat)
- 1 garlic clove, grated or crushed
- handful of dill fronds, finely chopped
- ½ a lemon, juiced
- salt to taste
Method
- Preheat the oven to 180C fan/200C/400F/gas mark 6)and line a large baking tray with baking paper. Slice the courgette into rounds roughly 5mm thick. Place the slices on the baking tray and drizzle with 2 tbsp of the olive oil. Toss to coat them evenly in the oil then bake for 25-30 mins, until soft.
- Transfer the courgette to a serving bowl and add the feta and yoghurt. Mash with a fork to a smooth consistency, mixing for about 2 mins to ensure everything is combined. Add the garlic, dill, lemon juice and remaining oil and mix until well incorporated. Check the seasoning and add salt to taste.
- Serve the dip at room temperature or chilled – it will keep until the next day stored in the fridge. Enjoy with flatbread or pitta.
- Tip: another way to cook the chopped courgette is to place it in an air fryer and coat in 1 tbsp of olive oil and the pinch of salt. Air-fry for 12 mins at 180C, turning halfway through.
Taken from “Eat Like a Greek”by Marina Georgallides
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