FETO cream with lemon
FETO cream with lemon
Perfect for dipping!
Preparation
Chop FETO into coarse cubes and combine with the salt, pepper, olive oil and soy milk (or water) in a mixing bowl. Purée until smooth with an immersion blender. Fold in the garlic along with the lemon zest and juice. Chop the herbs finely and add them to the mixture. Season with salt, pepper and chili powder.
Ingredients
| 200 g | Taifun FETO Natural |
| 6 tbsp. | olive oil |
| 3-4 tbsp. | soy milk or water |
| 1-2 | cloves of garlic, pressed |
| 1 | organic lemon, juiced and finely zested |
| 2 tbsp. | chopped herbs, such as chives, dill, flat-leaf parsley or watercress |
| salt & pepper | |
| 1 | pinch chili powder (to taste) |
Our recommendation
The cream will keep in a closed container in the refrigerator for 2-3 days.
