Despite its simplicity, this whipped feta dip has a depth and complexity of flavour that cries out for something crisp and crunchy to be dipped in and lifted to your waiting lips. The black rice waffles are the perfect vehicle.
Whipped feta dip
The whipped feta dip is very simple – feta cheese, Greek yoghurt, garlic, and extra virgin olive oil. While it also works dropped into soup or dolloped on toast, here it is a dip whose appearance defies its intensity of flavour.
The yoghurt is the key to making the crumbly feta smooth and spreadable. Using Greek yoghurt is highly recommended as it is thicker and more velvety. Otherwise, substitute with another full-fat unsweetened yoghurt. If you feel the need to use low-fat yoghurt, do so in the knowledge that it will significantly affect the texture of this dip. Unless you must minimise your fat intake, use Greek yoghurt.
When shopping for extra virgin olive oil, you will face a wide range of price points. Avoid the cheapest ones as they are probably fake. For most dishes, the mid-priced products ($15-$25) will serve you well. But there are times when paying a little extra for a high-quality product will move your dish from good to great. This dip is one of those dishes. Another is this radiatori pasta dish. For more on extra virgin olive oils, this Serious Eats article is a great resource.
Black rice waffles
The choice of what crisp and crunchy ingredient is most worthy of dipping into this amazing whipped feta dip was difficult. A waffle was a leading contender. There was a black rice waffle in an early delectabilia recipe in line for a new interpretation. Perfect.
A key difference with this new interpretation was the substitution of black garlic for activated charcoal. Both enhance the “blackness” of the waffles’ interior. Use either one. They both result in waffles with great taste and texture. And both activated charcoal and black garlic bring their own health benefits.
Black rice waffles with whipped feta dip
Ingredients
Black rice
- 1 cup uncooked black rice
- 2 cups water
- 1 piece kombu 10×10 cm
- 1/2 tsp salt
Waffle batter
- 1 1/2 cups all purpose flour
- 1 cup milk
- 50 g butter
- 1 tsp bakers yeast
- 1/2 cup warm water
- 1/2 tsp salt
- 1/2 Tbsp sugar
- 1 tsp baking soda
- 1 tsp activated charcoal optional
- 2 eggs
Whipped feta dip
- 250 g Greek yogurt
- 200 g feta cheese
- 3 cloves garlic, crushed
- 2 Tbsp extra virgin olive oil
- 1 tsp freshly ground white pepper
Instructions
Preparing the waffle batter
- Add the milk and butter to a saucepan and heat over a low heat.
- Once the butter is melted, whisk it in then add 1/2 tsp salt and 1/2 Tbsp sugar.
- Once the sugar and salt have dissolved, remove the milk from the heat and allow to cool until lukewarm.
- Add 1/2 cup warm water to a large bowl.
- Add the yeast, stir, then allow to sit until foam forms on the surface (5-15 minutes, depending on the yeast).
- Add the milk mixture to the yeast in the the large bowl and stir.
- Slowly add the flour to the milk and yeast, whisking until smooth.
- Cover and refrigerate for at least 5 hours.
Black rice
- Add 1 cup uncooked black rice, the piece of kombu, 2 cups of water, and 1/2 tsp salt to a saucepan.
- Bring to the boil, then reduce heat to a low simmer. Simmer covered for 40 minutes.
- Let cool with the saucepan lid still on.
- Drain any remaining liquid.
Whipped feta dip
- Using and immersion blender or food processor, blend together the yogurt, feta, and garlic.
- With the blender still running, drizzle in the olive oil.
- Finally, stir in the pepper.
Making the waffles
- Whisk the eggs.
- Stir the eggs, salt, activated charcoal (if using), and baking soda into the waffle batter.
- Fold in the cooked black rice.
- Make the waffles according to the waffle maker instructions.