Choose from black garlic and cream cheese or ricotta and lemon — or make both. Once you know how to make it you can get creative. For a sharper flavour, substitute Greek yoghurt for the ricotta, or try crème fraiche or sour cream. It is best served immediately, but can be kept refrigerated for up to two days.


Method

• For the black garlic and cream cheese dip: combine feta and cream cheese in a small blender or food processor and blitz for about 30 seconds.

• Add the black garlic cloves, lemon zest and a tablespoon of olive oil – ideally added slowly whilst mixing so it emulsifies but you can add it all at once if necessary. Mix for about 2 minutes until completely smooth and silky.

• Transfer to a serving bowl. Cover and refrigerate if not serving immediately. When ready to serve, garnish with pistachio, black garlic cloves, pomegranate seeds and rose petals - or with your choice of nuts and mixed seeds. Drizzle extra virgin olive oil and serve with crackers or crudites.

• For the ricotta and lemon dip: combine feta and ricotta in a small blender or food processor and mix for about 30 seconds. Add the lemon zest and 1 tablespoon of olive oil – ideally added slowly whilst mixing if your mixer or all at once if necessary. Mix for about 2 minutes until completely smooth and silky.

• Transfer into a serving bowl. Cover and refrigerate if not serving immediately. When ready to serve, garnish with kalamata olives, toasted pine nuts, za’atar and fresh basil - or simply with extra grated lemon and basil.

• Finally, drizzle extra virgin olive oil and serve with crackers and/or crudites.
  
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