"Make sure you combine the ingredients for this dip just before serving, so that the cucumber and capsicum stay crunchy and don't release too much of their liquid."

– Kim Coverdale, food editor, Super Food Ideas

Submitted by Chris15

Makes 1 1/3 cups

Prep 15 minutes

$0.44 per tablespoon

Ingredients

  • 200g fetta, crumbled
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh basil
  • ½ small Lebanese cucumber, seeded, finely chopped
  • ¼ small red capsicum, finely chopped
  • 3 semi-dried tomatoes, finely chopped, Lavosh crackers, celery sticks and sliced red capsicum, to serve

Method

1. Place fetta, oil and lemon juice in a bowl. Mash with a fork until well combined. Add basil, cucumber, capsicum and tomato. Mix well to combine. Season with pepper.

2. Serve dip with lavosh crackers, celery and capsicum.

NUTRITION

(per tablespoon) 201kJ; 4g fat; 2g sat fat; 2.2g protein; 0.5g carbs; 0.1g fibre; 8mg chol; 144mg sodium.

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