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Pickled carrots and whipped feta dip

Pickled carrots and whipped feta dip

This is a British recipe to which I made a few changes to suit my personal taste. Very easy to prepare, you just need a five-hour marinating time for the carrots. With a food processor, the dip will be ready in no time.

Pickles carrots and whipped feta dip

12 February 2023
: 10
: 20 min
: 3 min
: 5 hr
: Easy, especially if you use a food processor. You just need the 5 hours for the carrots to marinate.

This is a nice change from the usual hummus and chips appetizer. Do try it!




200ml of water

90g caster sugar

125ml white wine vinegar

3 TBS red wine vinegar

1 TBS coriander seeds

1 pinch of salt

1 fresh dill stem

400g small carrots


250g feta cheese

75ml milk

125g Greek yogurt

Zest and juice of ½ a lemon

1 TBS za’atar and extra to sprinkle on top

1 bunch of fresh parsley or basil 

  • Step 1 Peel or thoroughly brush the carrots.
  • Step 2 Put them in a large pan along with all the pickle ingredients. Bring to a boil and cook for 3 to 4 minutes. Let the preparation cool down and place it in the refrigerator for a few hours or overnight.
  • Step 3 Blitz all the dip ingredients, except for the oil and a bit of za’atar saved for decoration, in a food processor until smooth. Check the taste and adjust if necessary. Store in the refrigerator. When ready to serve, drain the carrots and cut in small logs if necessary. Place them around the dip. Serve the dip topped with the olive oil and extra za’atar.

Good to know!

If you don’t have any coriander seeds, you can put fresh coriander leaves in the pan with the other ingredients, it works as well.

The pickled vegies can be kept up to 3 days in the refrigerator. You may also find this recipe in my “Sauces and Chutneys” section as it is greatly appreciated when served with fish or grilled meat.

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