This is a fantastic recipe for anyone who loves to spread thick layers of creamy dip on top of freshly homemade bread from the best bakery you know. Sourdough if possible! It’s otherwise great served on the side of roasted veges with a fresh, green salad on the side.
I promise it will become one of your go tos!
Ingredients (enough dip for 3 people to eat lots 😊)
200g medjool dates (put in a small bowl and cover with 300mls boiling water. Leave to soak for up to an hour – keep the water when you drain the dates please!)
200g feta, at room temperature
2 Tbsp. sour cream
Flat leaf parsley, chopped finely
3-5 Tbsp. Olive oil
Chilli flakes
• Puree the drained dates, feta (chopped roughly into pieces) and sour cream together until completely smooth. Add little bits of the date water, drizzling in slowly and using only what you need to get the perfect consistency. Season with salt and pepper.
• Place the dip in a bowl and drizzle olive oil generously over the top. Sprinkle over chopped flat leaf parsley and a good sprinkling of chilli flakes. DELICIOUS!
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