Feta and Herb Dipping Sauce
Serves 4
by Adelaide
Serving Easter lamb chops with this dipping sauce instead of mint jelly is a delicious decision. My sister gave me the idea for this dip and I immediately thought it would be ideal served with grilled meat – the heat of the lamb will slightly melt the feta cheese, making the dip even creamer and inciting the herbs.
See Adelaide’s full Easter menu here.
Ingredients
10 ounces whole-fat Greek yogurt
1 tablespoon extra virgin olive oil
Juice of 1 lemon
4 ounces Greek feta, crumbled
3 tablespoons basil leaves, chopped
2 tablespoons parsley, chopped
3 tablespoons mint leaves, chopped
2 tablespoons dill, chopped
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Dill, for garnish
Whisk the yogurt, olive oil and lemon juice together. Add the remaining ingredients, stir to combine and taste for seasoning.
Place in a small serving dish and whisk with a fork if any liquid rises to the top. Serve alongside the lamb chops for dipping and garnish with dill.
Yum!! This dip is really good with pita chips or carrots too!