Creamy feta dip
- 200g feta, crumbled
- 200g 0% fat Greek yogurt
- a handful of dill, finely chopped (a little reserved to garnish)
- a handful of mint leaves, chopped (a few leaves reserved to garnish)
- ½ cucumber, diced
- olive oil
Make a few hours ahead.
In a bowl, stir together the feta, yogurt, herbs and cucumber; season to taste. Spoon into a bowl, drizzle with a little olive oil, grind over a little black pepper and scatter with the reserved herbs. Serve with toasted pitta or sliced raw vegetables, for dipping.