Peppery Feta Dip with Sundried Tomatoes

Serves 12
South Africans love this homegrown speciality.

You will need

225 g tub feta cheese, drained
half a pack of Ina Paarman’s Sun-dried 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)

Ina's Tip

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

Method

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.