Mint yoghurt dip and feta walnut cream

Name: Mint yoghurt dip and feta walnut cream
Cook time: 15 min
Total time: 15 min
Yield: 9
Ingredients: 4-5 Stem(s) fresh mint; 500 g Greek cream yoghurt; 200 g creamy milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50-60 g Walnut kernels; 200 g Feta cheese; 125-150 ml Milk; 50 ml Olive oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 9

4-5 Stem(s) fresh mint
500 g Greek cream yoghurt
200 g creamy milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
50-60 g Walnut kernels
200 g Feta cheese
125-150 ml Milk
50 ml Olive oil

Directions

1
For the mint yoghurt, wash mint, shake dry and pluck the leaves. Cut the mint leaves into fine strips. Mix 250 g Greek yoghurt and the creamy yoghurt. Stir in mint, except for a little bit for sprinkling, and season with salt and a little pepper. Arrange in a small bowl and sprinkle with remaining mint strips.
2
For the feta cream, chop the walnuts, except for some for garnishing. Crumble the feta cheese and mix with 250 g Greek yoghurt and milk to make a creamy dip. Stir in chopped walnuts and season with pepper. Place the Feta walnut cream on a plate, drizzle with olive oil and sprinkle with the remaining walnut kernels. Keep cool until serving
3
With 10 people: