If you make just one dip this autumn, let it be this: whipped feta crowned with buttery apples, walnuts, and crispy sage. It’s salty, sweet, herby, and oh-so-special.
Perfect for cosy evenings, fall gatherings, or just scooping up with warm bread.
If you make just one dip this autumn, let it be this: whipped feta crowned with buttery apples, walnuts, and crispy sage. It’s salty, sweet, herby, and oh-so-special.
Perfect for cosy evenings, fall gatherings, or just scooping up with warm bread.
For the whipped Feta:
125g feta
80-100g Greek yoghurt
For the topping:
70g butter
15 sage leaves
1 apple, finely diced
40g walnuts, toasted and roughly chopped
½ tsp honey
1 tsp black peppercorns, roughly crushed
Fleur de sel
Makes 1 bowl for 8 people
Place the feta and Greek yoghurt in a food processor. blitz until smooth, adding more yoghurt if needed (it depends on how dry the feta and yoghurt are) – you want a creamy consitency. Spread in a shallow serving bowl and refrigerate for at least 1 hour.
Heat 50g butter in a small pan. Fry the sage leaves until just crisp, remove and put on a piece of kitchen paper.
Pour most of the melted sage butter into a little jug, discarding the remaining blackened bits at the bottom of the pan. Wipe the pan clean with a piece of kitchen paper, then melt 20g butter.
Add the diced apple to the pan and fry for a few minutes until slightly softened.
Stir through the walnuts, honey, pepper and salt.
Spoon the warm topping over the whipped feta. Pour the reserved melted butter over the dip, sprinkle with a bit of fleur de sel and scatter the fried sage leaves all over.
Serve warm or at room temperature.
