Serves 4
FETA, CHILLI AND RED ONION DIP
Mix together:
1 cup (250 ml) crumbled Feta
½ cup (125 ml) cream cheese
3 tablespoon (45 ml) olive or avocado oil
1 small green chili, deseeded and finely chopped
1 chopped red onion
handful each chopped coriander and parsley leaves
Season to taste with ground black pepper and serve with toasted baguettes.
Recipe: Carin Ras Wilson
