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.
Feta-Cashew Dip
(printable recipe)
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
1 anchovy
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:
Fetaostdipp
It's a very interesting recipe, thank you.
ReplyDeleteHello Anne, I found your blog walking in the web, and I love it!
ReplyDeleteCongrats for pics and for your recipes, I like tasty recipes and I like yours!
I've got a foodblog too, I would be very please if you would visit my page :)
I think this dip is really delicious, I love garlic and all the other ingredients.Feta is a really particular cheese, not suitable for everone, but I like it very much, specially in salads.
Well, I'm a new follower :)
XoXo
Meggy
Hi Anne: I see Martha Stewart is on her way to Stockholm......
ReplyDeleteLooks fantastic to me yum
ReplyDeleteI do like the idea with unsalted nuts in the dip.
ReplyDeleteLagde denne dippen forrige helg til bakt søtpotet og chorizo - nydelig!
ReplyDelete