Peppery Feta Dip with Sundried Tomatoes

South Africans love this homegrown speciality.


  • 225 g tub feta cheese, drained
  • half a pack of Ina Paarman's Sundried Tomato Quarters, drained
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 250 g tub smooth cottage cheese
  • 1 cup (250 ml) plain double cream yoghurt
  • half a punnet of watercress (optional)

Roughly cube the feta and drain the sun-dried tomatoes. Place all the ingredients except watercress in a food processor and blend until smooth. Serve at room temperature with toasted French bread slices, crostini or crackers. Serve and garnish with watercress.

Ina's Tip

This recipe can be made a few days in advance and kept in the fridge. Do not freeze.

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