Spring onion and feta dip with cashews

Spring onion and feta dip with cashews

Total: 35 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 398 kcal
, Fat: 36 g
, Carbohydrate: 7 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 spring onions incl. green parts, cut diagonally into approx. 3 cm rings
100 g feta, crumbled
1 garlic, halved
2 tbsp olive oil
¼ tsp salt


100 g feta, crumbled
50 g cashew cream
1 dl single cream
2 tbsp olive oil
¼ tsp salt
¼ tsp paprika
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How it's done

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Mix the onions, feta, garlic, oil and salt in a bowl, spread on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, set aside approx. ⅓ of the spring onions and the roasted feta.


Squeeze the garlic cloves out of their skins, puree until smooth along with the remainder of the spring onions, the feta and all the other ingredients. Serve the dip with the reserved spring onions and the feta.

Good to know
Serve with: Radish, pepper, baby lettuce, fennel and cucumber for dipping.

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