For the dip:
100g feta cheese
20ml lemon juice
65g extra virgin olive oil
Freshly ground black pepper
Salt to taste
For the sauce:
150g cherry tomatoes
30ml vegetable oil
Dried epazote (to taste)
15ml white wine
Chili de arbol paste (to taste)
Salt and pepper
For the sauce:
Heat the vegetable oil in a skillet over medium temperature, add the tomatoes, salt and pepper and let cook for 4 minutes.
Add the white wine and the chile de arbol paste and let reduce for a few minutes. Remove from heat and set aside.
For the dip:
Place the chopped feta cheese and lemon juice in the blender. Season with black pepper and salt to taste.
Blend well until you obtain a smooth cream.
Serve the dip on a plate and garnish with the tomato sauce and dried epazote.
Enjoy this delicious appetizer with tortilla chips or tortilla chips.
Enjoy!
