Avocado and Feta Dip
Recipe from A Local Table edition III available via this link
Avocados have been so plentiful in the last few years bringing prices down during bumper periods and making it a far more approachable fresh ingredient for everyday use. This five minute dip recipe has so many applications. Enjoy the Avocado Feta Whip on grilled bread with asparagus, incorporate it into rolls and sandwiches and top it with a ripe tomato salad. The inclusion of a generous amount of lemon juice means the whip will last without discolouring for days. Make sure you stick to Danish style feta for a smooth finish. For this recipe I chose to spread the whip across a platter with colourful, seasonal veggies and included lovely textural toppings to sprinkle across the dip when making a little extra effort for guests.
Avocado and Feta Dip
VEG | GF
SERVES 12
Dip
2 Hass avocado
200g Danish feta
½ lemon, juice or to taste
Topping
½ cup Italian parsley, chopped
¼ cup preserved lemon, finely diced
¼ cup sunflower seeds
½ lemon, zest
Lemon juice to loosen
60ml olive oil
Salt to taste
To Serve
Raddish
Cucumber
Dutch Carrots
Baby Cos
Bread/crackers
Or any crunchy veggies you have to hand.
To Prepare
Dip
Place the whip ingredients in a high power blender and blend until smooth.
Topping
Combine all ingredients in a small bowl and mix to combine.
Scatter across the top of your whip once plated.
Veggies
Slice into evenly sized pieces for dipping.
Presentation
I like to sweep a thick base of whip across a platter with a spatula, scatter with topping and lay veggies off to one side in a way that is pleasing to the eye.
Make Ahead
You can make both the Feta Whip and the topping a day ahead.
Produce Bite
Western Australia predominantly grows the Hass variety of avocados (more than 95 per cent of total commercial production) and our most prominent growing regions include Gingin, Carabooda, Busselton, Manjimup and Pemberton.
THIS RECIPE IS FROM A LOCAL TABLE
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