Blend together 200 grams feta cheese, 60 grams cream cheese, 30 grams fresh parsley , 15 grams fresh mint, 2 tablespoons olive oil, 1 large clove garlic, 1 tablespoon lemon juice, ½ teaspoon salt¼ teaspoon black pepper, scraping down the sides till smooth and fluffy. Taste to adjust for seasoning.
Transfer to and airtight container and chill for at least 30 minutes. Serve as a dip or drizzle over fresh tomatoes, grilled meats or vegetables.
Notes
Break the feta into small pieces so it blends easily.Smash and chop the garlic to mince before adding to the blender to allow even distribution on blending.Taste the dip and add more salt or pepper according to your taste.For best results, chill the dip before serving to allow the flavours time to come together, although this is not essential.Serve as a dip with raw vegetables, breadsticks or pita, as a dressing over grilled vegetables, fresh tomatoes, grilled meats, stirred into soups, spread on toasted bread or in sandwiches.Store in the fridge in an airtight container for up to 3 days or freeze for up to a month.Thaw in the fridge then allow the chilled dip to sit at room temperature for around 30 minutes so it can soften before serving. To make into a dressing, blend in 1-2 tablespoons of the brine that comes with the feta. This adds a more intense feta flavour to the dip but it is also quite salty so adjust the seasoning accordingly.