Confit garlic whipped feta - my new favourite dip, spread and toast topper. It’s a real winner! Recipe below 🧄 Makes one bowl, takes 10 minutes 200g feta 4 tbsp greek yoghurt 2 bulbs of confit garlic, cloves squeezed out of their skins (plus a little of the confit oil for serving) - recipe on my previous reel Pinch of chilli flakes Sea salt and pepper Flatbreads, pitta bread or toast, to serve For a smoother finish, put the feta and yoghurt in a food processor and blitz until completely smooth. Alternatively, for a more rustic texture, mash the feta in a bowl before mixing with the yoghurt. Mash half of the garlic cloves with a fork and add these to the feta. Season with salt and pepper to taste. Spoon the whipped feta onto a plate or bowl, making a divet in the middle. Top with the remaining garlic cloves, a pinch of chilli flakes and a drizzle of the confit oil. Serve with flatbreads, pitta or toast for dipping and scooping.