Place the feta in a food processor or blender. Add the lemon juice and half of the olive oil. Purée until smooth, then add the remaining olive oil.
Stir in the dill and mint. Pour into a small container with a fitted lid and refrigerate until needed. Pack the veg in a low-level container and serve them from it.
Recipe from Good Food magazine
400g feta cheese, drained and cut into chunks
juice 1 lemon
75ml extra-virgin olive oil
20g pack dill, roughly chopped
20g pack mint, finely chopped
For the crudités
selection of radishes, carrot, cucumber batons and cos lettuce leaves