Whipped Ricotta and Feta Dip
- 150g ricotta
- 180g feta
- 1 garlic clove
- 50ml olive oil
- ¼ cup good quality honey
- 1 teaspoon cracked pepper
- 30g toasted walnuts
- Fresh thyme or rosemary to garnish
Blend the ricotta, feta, garlic and olive oil together in a food processor until smooth. Spread on a plate, pressing the centre down to make a well. Fill the well with honey. Sprinkle with cracked pepper, a sprinkle of thyme or rosemary and toasted walnuts. Serve with warmed pita bread.