Serves 8-10
450g cream cheese, with garlic and herbs, softened
220g feta
5 spring onions, very finely chopped
4 ripe tomatoes, chopped
1small bunch of fresh basil, chopped
For the dressing:
4 tbsp olive oil
4 tbsp balsamic vinegar
4 tbsp lemon juice
2 garlic cloves, crushed
To serve:
Crackers
450g cream cheese, with garlic and herbs, softened
220g feta
5 spring onions, very finely chopped
4 ripe tomatoes, chopped
1small bunch of fresh basil, chopped
For the dressing:
4 tbsp olive oil
4 tbsp balsamic vinegar
4 tbsp lemon juice
2 garlic cloves, crushed
To serve:
Crackers
- In a large mixing bowl, combine the cream cheese, Feta and spring onions. Blend vigorously with a wooden spoon until smooth and well combined.
- Transfer to a bowl, cover with cling film and place in the fridge overnight.
- When ready to serve, scatter the tomatoes and basil over the cheese mixture.
- Combine all four dressing ingredients together in a jam jar. Seal the jar and shake to combine well. Pour over the cheese and tomatoes. Serve with crackers, for dipping.
Note:
200g cherry tomatoes (halved) can be used as an alternative to 4 ripe tomatoes, if you wish.
Rapeseed oil can be used as an alternative to Olive oil, if you wish.
Per Serving 278kcals, 26.1g fat (14g saturated), 5g carbs, 2.6g sugars, 7.2g protein, 0.8g fibre, 0.384g sodium