2 tbsp olive oil
3 tbsp pine nuts
1 ½ cups crumbled feta
¼ cup whole milk
¼ cup sour cream
3 tbsp chopped fresh dill
2 garlic cloves, minced
½ tsp freshly grated lemon zest
bunched watermelon radishes
garlic, salt, paprika and chili powder to taste
Pre-heat oven to 350 degrees. Thinly slice radishes and place on a baking sheet. Sprinkle with garlic, salt, paprika and chili powder. Bake for 10 minutes, flip and bake for another 10 minutes. Heat the oil in a small skillet over medium-high heat. Add pine nuts and stir until nuts are golden, 2–3 minutes. Let cool completely. Purée feta, milk, sour cream, dill, garlic, and lemon zest in a food processor until smooth. Scrape dip into a bowl. Scatter pine nuts over, drizzling with any oil from skillet. Serve dip with radish chips. Adapted from Thoughtful Consumption and Bon Appetit.
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