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Ingredients

  • ¼ cup mint leaves
  • ¼ cup parsley leaves
  • ¼ cup basil leaves
  • 200g low-fat fetta
  • 2 cups (200g) walnuts
  • 1 garlic clove, crushed
  • 1 tablespoon lime juice
  • 2 tablespoons canola oil
  • vegetable crudites, to serve
  • kJ 1150, fat 26g, sat fat 4g.

Fetta, walnut and herb dip

By Suzanne Gibbs
  • Serving size: Serves 8
  • Cooking time: Less than 15 minutes
Method

1. Place all ingredients in a food processor and process until smooth. Season to taste and serve with crudites.

Tip: This dip is also delicious served on pieces of bread as a canape, or spread on oatcakes for a snack.

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