This can be packed into a glass jar but needs to be refrigerated. (It will last 4–5 days in the fridge). Good served with pumpkin seed beer crackers.
|150 g||Goat feta, crumbled (I used Puhoi brand) (Main)|
|200 g||Additive-free sour cream, I used Lewis Rd brand|
|1||Garlic clove, squashed with 1/4 tsp salt with the side of a knife|
|1 Tbsp||Chives, thinly sliced|
|1 Tbsp||Chopped parsley|
|1 Tbsp||Coriander leaves, and stalks|
|1 pinch||Chilli flakes|
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Put the feta and sour cream in a bowl and beat until creamy. Stir in the salted garlic, herbs and chilli and season with freshly ground white pepper and more salt, if necessary. Serve with the pumpkin seed crackers.