Whipped Feta Dip with Roasted Peppers

📝 Ingredients

• 200 g feta
• 150 g 2% Greek yoghurt
• 1 jar roasted peppers (150 g drained)
• 1 small garlic clove
• ½ lemon (for 1 tbsp juice)
• 2 tbsp olive oil (1 for the dip, 1 for serving)
• ½ tsp dried oregano
• 2 carrots (about 120 g each)
• 1 cucumber (about 300 g)
• Black pepper

🍴 Utensils

• Blender or mini chopper
• Flexible spatula
• Peeler
• Chopping board
• Knife
• Serving bowl

📖 Steps

1. Take the feta and Greek yoghurt out of the fridge 15 minutes before blending: when they're less cold, they make a much smoother cream. Drain the feta and roughly crumble it with your fingers, then prepare the vegetables in the meantime.
2. Peel the carrots and cut them into 8 cm sticks. Wash the cucumber, halve it lengthways, scoop out the seeds with a teaspoon so it doesn't release water, then cut it into sticks of the same size.
3. Drain the roasted peppers thoroughly and pat them dry with kitchen paper so they don't make the dip watery. Finely chop them with a knife into small dice of about 5 mm.
4. Peel the garlic clove, cut it in half and remove the green shoot if there is one, as it makes garlic bitter. Squeeze the half lemon to get about 1 tablespoon of juice, catching the pips.
5. Put the feta, Greek yoghurt, garlic, lemon juice and 1 tbsp olive oil in the blender. Blend for 1 to 2 minutes, scraping down the sides with the spatula every 30 seconds, until you have a smooth, fluffy cream with no lumps.
6. Taste and add pepper, but don't add salt: the feta is salty enough already. The cream should hold on a spoon without running; if it still seems stiff or grainy, blend for another 30 seconds to loosen it.
7. Spread the feta cream in the serving bowl and make a spiral groove with the back of a spoon. Spoon the chopped peppers into the centre, drizzle with the second spoonful of olive oil and sprinkle with oregano.
8. Serve straight away with the vegetable sticks, or cover and chill for up to 2 hours. The dip firms up in the fridge: take it out 10 minutes before serving so it regains all its creaminess.