These days, we’re finding joy in the simplest of things. Drinking tea on the stoep in the full sun. Chats around the braai with special people. Cold swims, mountain walks.
This simple recipe for a whipped feta dip with our Pesto Princess Basil Pesto is ridiculously satisfying to make. Whizz it all up in a food processor (and keep those garlicky, roasted tomato juices). Scoop up with nachos or your favourite crackers.
Wishing you all the joy you didn’t see coming 😉
350g cherry tomatoes
3 Tbsp olive oil
A few sprigs of thyme
1 garlic bulb, halved
Salt and pepper, to season
250g feta cheese, crumbled
1/4 cup Greek yoghurt
230g cream cheese
2 Tbsp Pesto Princess Basil Pesto (and extra to serve)
Za’taar, fresh basil and extra virgin olive oil to garnish
Nacho chips (we used those from Santa Anna’s), to dip and dunk
1. Preheat the oven to 200°C.
2. Add the tomatoes, olive oil, thyme and garlic to a roasting tray and season well. Place in the oven for 30–35 minutes or until the tomatoes have blistered and are starting to burst. Set aside to cool slightly.
3. Add all the feta, Greek yoghurt, cream cheese and Pesto Princess Basil Pesto into a food processor. Pulse until smooth.
4. Spread the dip on a plate, swirl with Basil Pesto and top with roasted tomatoes.
Garnish with an extra drizzle of Basil Pesto, za’atar and extra virgin olive oil. Serve with your chips or nachos of choice!
Photography, Recipes and Styling by Michelle Parkin.