Whipped Feta Dip with a Zingy Watermelon Salsa

For lovers of salty, sweet combos this is the freshest loaded dip of the summer.

20 minutes prep

10 minutes cook

Serves 5

Mia Jacobs
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Ingredients

    Creamy whipped feta:
  • 150gvegan greek yoghurt
  • 130gvegan feta
  • 1/2-1small lime, juiced
  • to tastesalt
    • Watermelon salsa:
  • 250gwatermelon, finely diced (0.5cm chunks)
  • 75gcucumber, finely diced seeds removed
  • 20gfresh coriander, chopped
  • 1/4red onion, very finely diced
  • 1/2-1fresh jalapeño, finely diced
  • to tastesalt
  • to tasteTajin
  • 1/2lime, juice
    • To garnish:
  • to garnishcoriander leaves
  • to garnishTajin
  • 5 slicesfresh jalapeño

This is the ultimate summer dip for BBQs, garden parties, picnics etc. The whipped feta is salty and unbelievably creamy and the watermelon is the perfect sweet and juicy bite to cut through the richness. Add plenty of Tajin, lime juice, coriander and fresh jalapeño.

Method

  • Blend all the ingredients for the feta dip until completely smooth. Pop into the fridge until needed.
  • Add all the ingredients for watermelon salsa to a mixing bowl. Season to taste with salt, Tajin and lime juice.
  • Spoon the feta dip on a plate then load the watermelon salsa on top. Garnish with coriander leaves, more Tajin and fresh jalapeño and scoop up with tortilla chips.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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