10 Min
8 Min
6 – 8 as an appetiser
Finger-food / Dip
Modern Mediterranean mezze
Introduction
A creamy whipped-feta base becomes a show-stopping mezze when Sweetlips (ginger-cardamom-vanilla spice with honeyed warmth) is blended straight into the cheese, then echoed in Sweetlips-roasted pistachios. A scatter of ruby pomegranate seeds and mint leaves finishes the bowl with colour and pop.
Ingredients
OLEA432 200 g feta , drained and roughly crumbled.
100 g thick Greek yogurt (full-fat).
1 Tbsp OLEA432 extra-virgin olive oil
1 Tbsp Sweetlips-infused Florale No 1 honey *
1-2 Tsp Sweetlips spice blend (in the dip)
¾ cup raw pistachios , shelled
1 Tbsp Florale No 1 honey + ½ tsp Sweetlips (for pistachios)
¼ cup pomegranate arils
Handful fresh mint leaves, torn
Pinch sea salt, cracked pepper
*Warm 1 Tbsp honey and ½ tsp Sweetlips together so flavours bloom.
Directions
Roast the Sweetlips pistachios
Heat oven (or air-fryer) to 160 °C / 320 °F .
Toss pistachios with warmed honey + Sweetlips, spread on parchment.
Roast 8–10 min , stirring once, until glazed and lightly bronze. Cool; they’ll crisp as they sit
Whip the feta
In a food processor, blend feta, yogurt, Sweetlips honey, olive oil, and ½ tsp Sweetlips until silky (about 2 min). If too thick, drizzle 1-2 Tbsp cold water while running for cloud-light texture
Taste; add a pinch of salt or extra honey if desired.
Assemble
Spoon whipped feta into a shallow bowl; swirl with the back of a spoon.
Top with the Sweetlips pistachios, pomegranate arils, and mint.
Finish
Finish with a final thread of OLEA432 and a crack of pepper. Serve with warm pita, endive leaves, or thin baguette.
Serving Notes
Make the feta up to 48 h ahead; store covered and let stand 15 min at room temperature before plating to soften.
Extra Sweetlips pistachios keep 1 week airtight—sprinkle on salads or yogurt bowls for smoky-sweet crunch.
Why It Works
Sweetlips folds ginger-saffron warmth into both cheese and nuts, unifying flavour and adding mellow heat.
Whipped feta + yogurt delivers creaminess and probiotic tang while keeping the dip thick enough for scooping.
Honey-roast technique caramelises pistachios without burning sugars, giving crackle that contrasts the smooth dip,
Pomegranate & mint lend bright acid and herbal lift, an often-praised finishing duo in modern feta mezze
