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
6 comments:
It's a very interesting recipe, thank you.
Hello Anne, I found your blog walking in the web, and I love it!
Congrats 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......
Looks fantastic to me yum
I do like the idea with unsalted nuts in the dip.
Lagde denne dippen forrige helg til bakt søtpotet og chorizo - nydelig!
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