Ingredients
- 150 gcream cheese
- 100 gplain double cream yoghurt
- 150 gfeta cheese
- 1 Tbspolive oil
- 1 Tbsplemon juice
- 2 clovesgarlic, peeled and left whole
- 1 largebaguette, sliced
- 125 mlStaffords Pure Honey
- 2 tspchilli flakes
- 1 tspapple cider vinegar
- Handfulroasted pistachio nuts, roughly chopped
- To tastesalt and pepper
- For fryingolive oil
Made with Staffords
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Method
For the dip, blend the cream cheese, yoghurt, feta, olive oil and lemon juice in a food processor until smooth. Season with salt and pepper, spoon into a shallow bowl and chill until serving.
Using a mandoline or very sharp knife, slice the garlic cloves as thinly as possible.
Heat 2 cm of olive oil in a small saucepan. Fry the garlic gently until golden, then drain on a plate lined with paper towel to crisp up.
Brush the baguette slices liberally with the garlic-infused oil. Toast them in a hot frying pan until deeply golden and just beginning to char, then set aside.
For the hot honey, warm the honey and chilli flakes in a small saucepan over medium heat. When the honey starts bubbling around the edges, take it off the heat and stir in the apple cider vinegar.
To assemble, spread the whipped feta around a large shallow bowl, swirling it to create little valleys for the honey.
Spoon over a generous amount of hot honey, then scatter with the garlic chips and chopped pistachios.
Serve with the warm toasted baguette.
Make the whipped feta and hot honey a day ahead. Keep the dip in the fridge and gently rewarm the honey just before serving.
