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

Low FODMAP Recipe

Herby feta & lemon dip with crudités

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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