Apetina Dip with Mint Pesto

  • Cook: 15 min

Ingredients

Apetina Dip

  • 300 g Apetina® Classic Block
  • 1 lemon juiced
  • 125 ml greek yoghurt or sour cream
  • 1 tsp hot sauce
  • 125 ml olive oil
  • salt and pepper to taste

Mint Pesto

  • 750 ml loosely packed fresh mint
  • 1 tsp salt
  • 125 ml olive oil

Twist

Experiment with herbs from your spice cabinet or home garden to change up the flavour.

Serving

This dip pairs well with so many delicious foods. Try it on crackers, topped with olives and chopped cucumbers.

A good dip can go a long way when it comes to adding flavour to a dish. In a matter of minutes you can whip up this deliciously creamy mint and Apetina dip.

Apetina Dip

Place crumbled white cheese, lemon juice, yogurt and hot sauce into the bowl of a food processor fitted with a chopping blade and process until creamy.

Stream olive oil through feed tube and continue to process until light and fluffy – approximately 5 minutes. Taste and add salt and black pepper. Remove from processor bowl, place in a shallow serving dish, cover and refrigerate until ready to use.

Mint Pesto

Place mint and salt into the bowl of a food processor fitted with a chopping blade and process until finely chopped.

With motor running, stream olive oil through the feed tube and process until blended. Place in an airtight container or jar and refrigerate until ready to use. (Remove from refrigerator one hour prior to using).