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Trio of sheep’s cheese dips

Difficulty Level
Veggie

Serves 4

  • Ingredients for the sheep’s cheese dip base

    350 g GAZİ stirred natural yoghurt
    250 g GAZİ Taze Peynir cream cheese
    750 g GAZİ sheep’s cheese
    2 cloves of garlic, finely diced
      pinch of salt

    Ingredients for the spicy dip with harissa and peppers

    1 tsp harissa
    1 tsp red pepper paste
    ½ red bell pepper, finely diced
    ½ tsp mild paprika powder
  • Ingredients for the fresh dip with lemon zest and rosemary

    ½ organic lemon
      zest of 1 lemon
    2 rosemary sprigs

    Ingredients for the Mediterranean dip with olives and thyme

    1 handful of small green olives
    2 fresh sprigs of thyme

  • Method for the sheep’s cheese dip

    1. Stir the yoghurt, cream cheese, garlic and seasoning together in a large bowl.

    2. Finely crumble the sheep’s cheese and mix it in. Season to taste and divide the mixture between three smaller bowls.
     

     

    Method for the spicy dip with harissa and peppers

    1.    Finely dice the red pepper and fold it into the mixture.

    2.    Add the harissa, red pepper paste and paprika to the mixture and stir well.
     

     

  • Method for the fresh dip with lemon zest and rosemary

    Fold in the lemon zest, juice and chopped rosemary.

    Method for the Mediterranean dip with olives and thyme

    Finely chop the olives, pluck the thyme leaves and fold in.

    To serve

    Serve the sheep’s cheese dips with toasted white bread, vegetable sticks and olive oil.

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