Higher Protein Baked Feta Dip
Ingredients
For the dip
- 1 head of broccoli, chopped into florets
- 1 block of feta cheese (about 200g)
- 3 tablespoons avocado oil (plus more for drizzling)
- 1 teaspoon dry rosemary
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons pine nuts
For the puff pastry sticks
- 1 sheet of puff pastry, thawed
- 2 tablespoons melted butter
- 1 tablespoon sesame seeds
- 1 teaspoon chili flakes
Preparation
Preheat the oven to 200°C (390°F).
Spread the broccoli florets and feta cheese in a baking dish. Drizzle with avocado oil and season with dry rosemary, garlic powder, salt, and pepper.
Bake for about 20-25 minutes or until the broccoli is tender and the feta is soft.
While the broccoli is baking, roll out the puff pastry sheet and cut it into 2 cm-wide strips.
Twist each strip gently and place them on a lined baking tray. Brush with melted butter and sprinkle with sesame seeds and chili flakes.
Bake at 200°C (390°F) for 15-20 minutes, or until golden brown and crispy.
Once the broccoli and feta are done, transfer them to a blender or food processor.
Add pine nuts and blend until completely smooth. If needed, add a splash of water or more avocado oil for a creamier consistency.
Spoon the warm broccoli-feta dip into a serving bowl.
Serve alongside the spiced puff pastry sticks for dipping.
