whipped cheese dip with pomegranate

This dip is a great thing to have in the fridge. It consists of bunging a mix of your favourite dairy products in a blender Azada’s liquid gold. It’s also perfect with fresh red chilli, roast garlic & lemon oil. The olive oil creates a silky texture, which makes this Whipped Cheese Dip with Pomegranate a perfect accompaniment to warm ciabatta bread or naan with fresh mint.

Dip Ingredients:

  • 150 grams goat’s milk
  • 100 grams feta cheese
  • 210 grams sweetened Greek yoghurt
  • 1 tablespoon Azada Extra Virgin Olive Oil
  • Half the zest of a lemon zest
  • Freshly ground sea salt and ground pepper

Extra:

  • Azada Olive Oil & Thyme
  • 80 grams pomegranate seeds

Preparation time 10 minutes
Serves 4
Gluten-free | Vegetarian

Preparation:

  1. Preparing the dip. Place all the ingredients in a food processor and blitz for about 2-3 minutes until blended, smooth and light. Season with sea salt and ground pepper and whiz for another 1 minute and set in the refrigerator to chill until serving.
  2. To serve. Sprinkle the pomegranate seeds over the dip and drizzle a generous amount of Azada’s Olive Oil & Thyme over the top.

Chef’s Tips

  • If you fancy something a little smokier on your dip, why not try adding a tablespoon of capers, ¼ teaspoon of smoked paprika and a generous glug of Azada’s Olive Oil & Garlic or Lemon.

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