I love cheese – but most cheese doesn’t love me. After many years, I have finally worked that out. I get bloated and achy the day after I eat almost any kind of cheese including my favourite indulgences of really gooey Brie and French Blue. Actually, who am I kidding, I love Gruyere, Parmeganno Reggiano and really good Cheddar too as well as a couple of Spanish numbers who’s names escape me right now. I’m sure there are plenty of cheeses I haven’t met that I would love if I had the pleasure but it’s unlikely the feeling would be mutual. I’m only going off in an “all about me” moment because I’m not the only one who suffers this affliction. Dairy is a culprit in a whole range of food intolerances. For example, if you or a loved one suffers from skin flare-ups and break-outs, consider if dairy (particularly processed – i.e. not raw but homogenised and pasteurised) could be causing the issue.
But I can manage feta for some reason – even cows milk feta. Which is just as well because a few weeks ago we were visiting some dear friends and Georgi bought out this gorgeous feta and olive dip that she’d procured from her local deli. This dip was good. Actually, it was really really good and I think I made quite a pig of myself over it. Not only did I think it was good but my fussier than the fussiest person you’ve ever known other half thought it was good too! And he doesn’t even like dips! Miss E? Well she loved it! I practically wrested Georgi to the ground for the pack so I could see what was in it. The ingredients list wasn’t too generous with specifics but it gave me an idea of where to start. So here is my version of this fantastic dip. I hope you like it as much as I do.
Apologies for the quality of the photo – I’m no Annie Leibovitz but this is not my finest effort. I’ll endeavour to make amends and update it soon!
Creamy Feta and Olive Dip
- 40 grams pitted black olives (green olives would work too if you prefer)
- 150 grams feta cheese – I use Dordoni Greek Feta but I’m sure any quality one will work.
- 20ml Extra Virgin Olive Oil
- 1/3 cup home made mayonaise
- juice of 1/2 a lemon
- Place pitted olives in food processor and pulse until chunky (Thermomix – 3 sec speed 5. Check, scrape down and repeat for 1 or 2 secs if necessary.). Remove olives from bowl.
- Break feta into rough pieces and place in food processor/Thermomix bowl. Process until creamy (Thermomix – 10 secs speed 7, scrape down and repeat ensuring a smooth consistency). Keep going until there are no lumps. When feta is smooth add all remaining ingredients except the olives.
- Add chopped olives back to bowl and process for a couple of seconds until combined (Thermomix – 4 secs Reverse speed 4). This will turn the mix slightly pinky purple.
- Serve dip in a bowl or do as we did and use a cob loaf as your bowl.
Thanks to the4blades.com, a fab little podcast dedicated to Thermomix lovers, I have discovered a recipe for a gluten free cob loaf. If you’ve ever made gluten free bread, you’ll know that it’s all but impossible to hand knead. This recipe tastes great (even for non – gluten free folk) and works very well. The recipe is a Thermomix recipe but if you use rice flour, you should be able to make it in your mixer or processor.
I’d love it if you would let me know what you think of this version of feta and olive dip or if you know of any similar recipes in the comments below.