FETTA AND PINE NUT DIP
60g (½ cup) Lucky Natural Pine Nuts
½ small red capsicum, chopped
½ small bunch parsley (leaves only), chopped
1 small clove garlic, crushed
200g of fetta-style cheese
250ml (1 cup) plain yoghurt
- Toast the pine nuts in a dry frying pan, stirring constantly, until golden. Cool on a plate.
- Pulse the pine nuts, capsicum, parsley and garlic in a food processor, keeping the mixture a little chunky. Crumble in the cheese, pulse a few more times and scrape into a bowl. Stir through the yoghurt and serve.