Dill salad (dill dip)
An easy and tasty dip, made quickly and with ingredients we usually have in our fridge. It goes well with a tsipouro on a Saturday lunch, and it goes great with boiled eggs.
Equipment
- 1 knife
- 1 tablespoon
- 1 blender
Ingredients
- 3-4 tablespoons dill leaves only
- 250 gram. strained yoghurt
- 250 gram. feta cheese
- 2-3 tablespoons olive oil
- pepper (optional)
- dill leaves for decoration
Instructions
- 1. Place the dill in a blender with the olive oil and grind until you get a green pulp. 2. Add the yogurt and feta cheese alternately. 3. Add the pepper and taste for salt. 4. Add some feta cheese in small pieces and mix. 5. Serve in small bowls and garnish with dill leaves.
Notes
- Add more yogurt if you want your anethosalata to be more yogurty or more feta cheese if you want it to be cheesier.
- The feta should have a mild taste and not be too salty.
- Keep a few leaves from the dill bunch to decorate the dill salad.
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German