It is probably no secret by now that I love to make as much as I can from scratch. And snacks are no exception. I love to make my own pre-dinner snacks and always try to make something different, but my absolute favourite and go-to snack is a feta dip with toasted pita pockets. Sadly feta is on the no-go list of pregnancy foods (and my mouth is literally watering as I am writing this post just thinking about it), so I’m hanging out for baby to arrive so that I can make a batch of my feta dip and have it all by myself! (Among a list of other banned foods we will not delve in to right now, suffice to say I will be having the biggest Dinner Party For One where I will work my way through all the foods I have been denied for nine months).
If you’ve got a food processor it will take you less than 5 minutes to whip up. You simply need to add the ingredients together and process until smooth. The pita pockets go into the oven for about 10 minutes to crisp up. And that’s it. A delicious home-made dip ready in a matter of minutes that will rival any store-bought dip!
Lemon & Feta Dip
200g soft feta
juice and zest of half a lemon
2 tbs olive oil
1 glove of garlic, crushed
salt and cracked pepper to taste
4 pita pockets
- Pre-heat your oven to 200°C.
- Cut the pita pockets into small wedges and drizzle with olive oil and sprinkle with salt. Bake for 10 minutes until crispy.
- Add all the ingredients into the food processor and process until smooth. Transfer to a serving dish and it is ready to be served up as soon as the pita wedges come out of the oven.
…be fearless, and have fun!