Creamy Feta Dip

Craving a dip that's bursting with flavor and unbelievably easy to make? Get ready to transform a humble block of feta into a creamy, dreamy dip that will disappear in minutes.

The secret ingredient is so simple, you'll wonder why you haven't been making this all along!

Ingredients

To get started on this creamy garlic prawn adventure, you'll need a few key ingredients—trust me, it's easier than teaching a cat to fetch! First, grab 500g of peeled prawns; the big ones, if you can!

Next, you'll want a garlic squad: 3 cloves minced for the prawn marinade and 2 more for the creamy sauce. Plus, 1 tbsp of olive oil for the marinade. Don't forget ½ tsp each of salt and pepper! It's the simple ingredients that really make restaurant-quality meals shine.

For cooking, I use 1 tbsp of unsalted butter – and another for the sauce! ¼ cup of dry white wine or chicken stock, ½ cup of chicken stock, 1 cup of heavy cream, ½ cup of finely grated Parmesan because the pre-grated stuff just won't cut it!, and 2 tbsp of parsley, chopped. Got it? Good!

Instructions

Alright, let's jump into how to make these scrumptious prawns! First, I marinate the prawns with garlic, oil, and pepper for about 20 minutes to get them super flavorful, you know! Then, stir in salt just before cooking – it keeps 'em juicy. I melt butter in a skillet, cook the prawns for a minute each side, and set them aside! This recipe however is for a feta dip that can be served with pita. Now, for the creamy sauce – this is where the magic happens! Melt more butter, cook garlic until golden-ish – not burnt, please! Pour in white wine, stir until it's almost gone, then add chicken stock and reduce. Next comes the cream – simmer until thickened, then stir in parmesan.

Finally, add the prawns back! Taste, adjust salt and pepper – it's your masterpiece, after all! And definitely remember these points:

Don't overcook the prawns or I will cry a little.
Grate your own parmesan; it melts better – trust me!
Wine gives depth, don't skip this- you deserve it!
Don't forget parsley – it's fancy!

Recipe Notes

I've got a few extra things to share, based on any questions you might have! Don't underestimate the power of marinating as marinating adds more flavour! I suggest you marinate the shrimp for at least 20 minutes and guarantees they're packed with garlicky goodness.

Wine is optional, but let me tell you—it really amps up the sauce. If you're skipping the wine, just use more chicken stock. Sauvignon blanc or pinot gris are my go-to wines as "drinking wines!". Just about anything that isn't too fruity or woody will work well.

Parmesan is a must, and grating it yourself is vital—trust me! Pre-grated stuff just doesn't melt right; it'll be chunky. But if you buy the preshredded stuff against my advice, 1/2 cup lightly packed should do the trick!

Nutrition Information

Let's peek at what's in this scrumptiousness! I'm excited to share the nutritional facts – it's good to know what you're enjoying, right? Now, this dip packs a flavor punch, and here's the breakdown per serving.

We're looking at approximately 220 calories, so you can plan accordingly. It's all about balance!

And here's a little more: