Serves 4–6 as part of a mezze spread with two or three other dips
1 green chilli, seeded and ﬁnely diced 1 garlic clove, bashed Splash of sherry vinegar Splash of milk 250g / 8oz feta (we use St Tola’s Greek-style cheese)
Combine the chilli, garlic and vinegar in a food processor and blend until smooth. Add the feta and pulse until fully mixed through, taking care not to over-blend as the feta will become very watery. Check consistency and add a little milk to adjust. Aim for a moist thin dip rather than a thick purée. You could add a touch more vinegar at the end to adjust taste.