This tangy and cooling Yogurt Feta Dip is perfect as part of a Grain or Salad bowl, as a dip with Vegetables or with your Protein of choice. The spice from the charred Jalapeño adds heat and depth to the creamy dip. The fresh herbs Cilantro and Mint, and the Lime Zest and Juice lift the flavors resulting in a delicious zesty Mediterranean spread.

Organic Ingredients

• 454 grams/16 oz. Greek Yogurt

• 198 grams/7 oz. Feta Cheese

• 1 Lime, zest and juice seperated

• 2 Tbsps. Finely diced Cilantro, leaves only

• 2 Tbsps. Finely diced Mint, leaves only

• 1 Jalapeno Pepper

• 1/4 Tsp. Celtic Sea Salt

• 2 Tbsps. Extra Virgin Olive Oil

Cut Jalapeño Pepper in half lengthways and remove and discard seeds. Roast in a 425f oven for 15 minutes. Remove from oven and dice as small as you can.

Place Yogurt in a bowl. Using your fingers, crumble Feta into the yoghurt. Add Lime Juice, Lime Zest, Cilantro and Mint and mix well. Taste and add a pinch of Salt up to a quarter of a teaspoon to taste. Every Jalapeño is different in terms of heat, so add in increments and taste. Slowly add in Jalapeño 1/4 of a teaspoon at a time tasting til you reach your desired heat level. I add the whole Jalapeño. Either mix in the Olive Oil or drizzle it on top. Garnish with Mint leaves. Cover and Chill for an hour before serving while the flavors mix and settle.

Serve as a dip with Crudite, as part of a Mezze, or on with Rice Bowls or Salads.