Corn and Feta Dip

Spring has officially sprung here in Palmerston North, and with the longer days and lighter evenings, it’s the perfect time for light, fresh, and flavourful dishes. Whether you’re heading out for a picnic, hosting a casual get-together, or simply craving something quick and tasty, this Corn and Feta Dip is a must-try. It’s vibrant, full of texture, and can be served warm or cold — ideal for those spontaneous spring gatherings or an easy midweek snack.

Ingredients:

• 1/2 can corn kernels
• 1 tsp garlic
• 1/2 finely diced red onion (cold option) or brown onion (hot option)
• 1 tsp smokey paprika
• 50g crumbed feta
• 1 handful finely chopped spinach, rocket, parsley or coriander
• 1/4 cup sour cream or natural yoghurt
• salt and pepper
• 1/2 lemon juice

Directions:

• Cold option
  1. Combine all ingredients and serve fresh
• Hot option
  1. In a frying pan, sauté onion, garlic, and paprika.
  2. Add corn and cook for 2 min until slightly charred.
  3. Remove from heat and combine remaining ingredients

Notes: 

• Serve with crackers, vegetable sticks, or on top of nachos or pizza!
• Add some jalapenos or a pinch of cayenne pepper to add some heat.
• Corn is packed with fibre and slow-digesting carbs, helping to keep your energy steady through the day.
• Leftovers in a airtight container keep well in the fridge for up to 2 days.
• Swap sour cream with Greek yoghurt for a lighter, higher-protein option.
• The mix of protein, fibre and healthy fats makes this dip a satisfying snack that won’t spike your blood sugar.