Well, a dip really never photographs all that well, but trust me, you will like this. It's quite unusual - roasted garlic, cashew nuts, and feta cheese. It's salty, sweet, textured from the nuts and just divine as a dip for veggies. (Red peppers and snow peas in particular!) Although you could just serve it with crackers or chips - I promise I won't tell.
Feta cheese is one of my favorite ingredients. One of the Swedish producers, Fontana, has made a recipe folder that'll hit the stores in a few weeks, with recipes from ten food bloggers. I'm one of them! It's been a really fun project, and I'm very excited to see the final product. I won't reveal the recipe just yet, but I promise that it's very good. Just as this dip.
2 tbsp olive oil
1 garlic (the Solo kind), or 3 cloves regular garlic, thinly sliced
2 tbsp cashew nuts (unsalted)
75 g feta cheese
2 tsp lemon juice
8 basil leaves, julienned
Heat the olive oil, and fry the garlic and cashews until nicely browned - about 3-4 minutes. Let them cool a little, then mix with the cheese, anchovy and lemon juice in a blender. (Or with a stick blender.) Stir in the basil. Serve at room temperature
Recipe in Swedish: