Mediterranean cheese spread

1. Peel the garlic clove and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.
2. Wash the parsley, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.
3. Drain the feta, put it into the blender jug in large chunks, add all of the other ingredients and, with the measuring beaker in place, process for 15 seconds/speed setting 5.
4. Carefully season again with salt to taste – the dip will already be quite salty, depending on the type of feta used. Then, with the measuring beaker in place, process for 5 second/speed setting 4.

TIPS

If stored in a screw-top jar and refrigerated, this dip will keep for 3–5 days.

This Mediterranean cheese dip tastes best chilled. It goes well with crudités but can also be spread onto bread.