Broad Bean and Fetta Dip

"From Recipe+ - saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot. This recipe does call for frozen broad beans and I was planning in freezing them."
 
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photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
4
Serves:
10
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ingredients

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directions

  • Cook broad beans in a large saucepan of boiling water for 3 to 4 minutes or until just tender and then drain and refresh under cold water and then peel and discard the skins.
  • Drain fetta, reserve 1/4 cup of the oil.
  • Process fetta, reserved oil, broad beans and lemon juice in a food processor until a coarse paste forms and then season to taste and then add mint and pulse until just combined.
  • Cover dip with plastic food wrap and then chill until required.
  • Serve with toast pita bread chips, crisps or vegetables of choice.

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Reviews

  1. Very tasty. I haven't seen any jarred feta as described so I used a firm Boursin that crumbles nicely and added a bit of olive oil and some Greek oregano, basil, fresh coriander and black pepper. Served with sliced firm veggies (the usual suspects) and enjoyed a pleasing summer supper with some iced tea. Thank you Pat
     
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