Whipped Feta, Ricotta + Kalamata Dip with Dukkah

Recipe development and food styling by Laura Goble

Whipped Feta Ricotta + Kalamata Dip with Dukkah

DIP INGREDIENTS:
1 CLOVE	garlic
1 cup	whole milk ricotta, such as BelGioioso Ricotta con Latte
1 1/2 cup	Great Lakes feta cheese
1/2 cup	labneh (you can purchase pre-made, or make easily at home by draining Fage whole milk Greek yogurt in a cheese cloth lined mesh sieve over a bowl to let the liquid drain overnight)
1/2 tsp	lemon zest
2 tsp	lemon juice
2/3 cup	Divina pitted kalamata olives, roughly chopped
	Salt, to taste
	Crudite, Terra chips, and crackers for serving
DUKKAH INGREDIENTS
1/2 cup	hazelnuts
1/2 cup	cashews
1 tbsp	cumin seeds
1 1/2 tsp	fennel seeds
2 tbsp	sesame seeds
1 tsp	Aleppo pepper
1/2 tsp	flaked salt

Instructions

To make dip: Drop garlic into food processor while running. Process until minced. Add ricotta, feta, labneh, lemon zest and juice to work bowl and process until fairly smooth. Add kalamata olives and pulse 3-4 times. Chill 1 hour. Can be made up to 2 days ahead.

To make dukkah: Preheat oven to 350 F. Spread hazelnuts out onto baking sheet and toast 10 minutes. Remove to clean kitchen towel. Wrap in towel for 10 minutes. Rub hazelnuts in towel to remove skins. Set aside to cool. Spread cashews on baking sheet and toast 10 minutes. Cool.

Toast cumin, fennel and sesame seeds in skillet over medium heat until fragrant and toasted, 3-5 minutes. Cool.

Place hazelnuts and cashews in bowl of food processor. Pulse 5-6 times until chopped. Varying sizes is good! With machine running, add seeds and pulse 3-4 times. Remove nut and seed mixture to small bowl and stir in Aleppo pepper and salt. Store in airtight container 1-2 weeks.

To serve: Spoon dip into bowl or onto plate and top with a sprinkle of dukkah. Drizzle with olive oil and serve with crudité, Terra chips and crackers.