60g Greek yoghurt
2 Tbsp Virgin Olive Oil
1/2 Lemon, Juice of
Parsley, handful, finely chopped.
Place yoghurt, feta, olive oil, lemon juice, and a good couple of grinds of Original Salt Rocks in a blender or food processor and blend until smooth.
Put the whipped feta onto a serving dish, and top with a good amount of Super Dukkah, parsley, lemon zest, and a little drizzle of olive oil.
Serve as a dip with whatever you like, think pita bread, pita crisps, carrot and celery sticks, or some lovely crusty bread, or crackers, or flatbreads.