Whipped feta dips have taken the internet by storm for good reason - and you don’t have to miss out if you’re following the low FODMAP diet! When tested, feta only showed trace amounts of FODMAPs making it the perfect base for a creamy, scoopable summer dip recipe (come rain or shine!) If you are able to tolerate lactose well you can sub in regular cream cheese and yogurt here and don’t be put off by the honey - the amount listed is well within recommended limits and adds just a hint of sweetness to the tangy feta.
1 ½ medium courgettes
1 tablespoon zaatar
2 tablespoons olive oil
200g feta, crumbled
200g lactose free cream cheese
100g lactose free Greek yogurt
2 teaspoons honey
For the crispy spring onions:
1 big bunch of spring onions, green tops only
3 tablespoons olive oil
½ teaspoon aleppo pepper
- Heat the oven to 200C, 180C. Chop the courgettes into very small chunks and tumble onto a baking tray. Sprinkle over the zaatar, drizzle over the olive oil, season well and toss together to combine. Shuffle the courgettes around so that they’re in a single layer and place in the oven to roast for 20-25 minutes, or until soft in the middle and golden at the edges.
- Add the feta, cream cheese, yogurt and honey to a large bowl, along with a generous squeeze of lemon juice. Season with salt and pepper and whisk together to combine.
- Chop the spring onion tops into thin strips and then chop those strips in half. In a small saucepan with tall sides, heat the olive oil. When glossy, add in the spring onions - be careful as they will splatter a little - and cook for 2-3 minutes, or until crisp. Using a slotted spoon, remove the spring onions from the oil and place on a paper towel lined plate to drain.
- Spoon the feta mixture into a shallow serving bowl and create swooshes using the back on your spoon for the toppings to nestle. Spoon over the roasted courgettes, drizzle over the spring onion top oil and sprinkle over the crispy onion tops. Finish with a sprinkle of aleppo pepper flakes and serve.