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A few weeks back, a delicious dip was brought to us by a small cheeseroom in Kozani, Northern Greece. This is Riganati, they told us. Rigani is the Greek name for oregano, so we immediately knew that we would love it, as we love all-things oregano. The dip, made with creamy feta cheese, olive oil and oregano brought back many childhood memories of my grandmother. Whenever we had lunch at her house she would take a piece of feta cheese, crumble it with her fork, then pour over some olive oil and sprinkle some oregano. She would mash up everything together and we would have it with crusty bread.
So from my grandmother’s table and Northern Greece, this is our own version for this delicious dip, which you can serve as is, or dilute it with a bit of milk and pour over pasta or roasted vegetables (yes, broccoli loves this!).
For this, we used our organic feta cheese, a classic Greek feta cheese made from organic sheep’s and goats’ milk, in the Peloponnese. It is a bright cheese, soft in the mouth with a buttery and slightly peppery aftertaste, perfect for this dish. Also awarded PDO status! But you can use a more mature feta cheese if you prefer, for a more complex flavour.
Serves 5
250g feta cheese
125g milk
2tsp olive oil (plus more for serving)
Ground oregano (to taste)
In a small saucepan, heat up the milk until warm but not boiling. In a food processor add the feta cheese, olive oil and the warm milk and blend everything together until smooth. Add a few pinches of ground oregano, blend everything together again. Taste and add more oregano if needed.
This will set in the fridge but you can dilute it with a bit more milk if desired. Serve with plenty of olive oil and crusty bread.
