- 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
- Azada Olive Oil & Thyme
- 80 grams pomegranate seeds
Preparation time 10 minutes
Gluten-free | Vegetarian
- 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.
- To serve. Sprinkle the pomegranate seeds over the dip and drizzle a generous amount of Azada’s Olive Oil & Thyme over the top.
- 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.
500 ml (€23,90€/ 1000ml)
This hamper showcases our most fantastic flavoured olive oils and our classic extra virgin olive oil obtained from sweet and fruity arbequina olives.
225 ml (€44,22€/ 1000ml)