This might be the easiest recipe I’ve written, just lob 5 things in a blender. You can top with fresh herbs, but frying them is a nice, and very pretty, touch.
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Serves
4
Red Chilli
Feta
Greek Yoghurt
Garlic
Parsley
Basil
Mint
Aleppo Pepper
Olive Oil
Lemon
Salt
Serves
4
Red Chilli
Feta
Greek Yoghurt
Garlic
Parsley
Basil
Mint
Aleppo Pepper
Olive Oil
Lemon
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the top off the chillies and roughly chop, keeping the seeds in!
Step 2.
Add the feta, yoghurt, chopped chillies to the bowl of a food processor. Finely grate in the garlic and the zest and juice of one lemon. Add a glug of olive oil and whizz until smooth.
Step 3.
Pick the herbs from their stems. Cover the base of a frying pan with olive oil and set over a medium heat. Add a basil leaf, and when it starts to fry and crackle, add a few more, they’ll fizz around a bit and when they stop, they’re done. Lift them out onto a paper towel to drain.
Step 4.
Repeat with the remaining herbs, be careful that the oil doesn’t get too hot. Once your herbs are fried, sprinkle them with fine salt.
Step 5.
Spread your dip out onto a platter and top with a drizzle of olive oil. Scatter with the crispy herbs and Aleppo pepper.
Step 6.
Serve with steamy pitta breads and raw veggies for dipping.
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