Feta, Cucumber, Mint Dip
- 2 bunches fresh parsley
- 10 leaves fresh mint leaves
- 1/2 of a cucumber, seeded and cut into 1" chunks
- 1 - 2 large garlic cloves, skin removed
- 1 large bulb spring onion, white part only
- 1 cup walnuts
- 5 oz package of light feta cheese or tofu
- 1 - 2 tbsp olive oil
- 1 tbsp linseed oil (optional)
- 1 lime, juiced
- Pepper to taste
- 1. Wash parsley while keeping it in a bunch. Chop off the stems just under the last leaves.
- 2. Wash mint and remove leaves from stems.
- Throw these two ingredients into a salad spinner and spin thoroughly.
- 3. Put the parsley, mint, cucumber, garlic and onion into a food processor. Process for 1 minute, scraping down the sides every so often. Check to see if liquid is released into the bottom of the food processor. If it is, drain this away.
- 4. Add the walnuts and feta (or tofu) to the above mixture and process.
- 5. Add the juice from half of the lime. Process.
- 6. Now, with the processor going, slowly pour in the oils, scraping down the sides in between each tbsp. You're looking for the consistency of a fairly thick dip. So, you might decide not to put all the oil in it.
- 7. Add pepper and more lime to taste.
- Serve with crispy veggie sticks and whole grain crackers.
- Voila!
parsley, mint, cucumber, garlic, onion, walnuts, feta cheese, olive oil, linseed oil, lime, pepper
Taken from www.epicurious.com/recipes/member/views/feta-cucumber-mint-dip-52905571 (may not work)