Feta and Green Chilli Dip
Serves 4–6 as part of a mezze spread
with two or three other dips
1 green chilli, seeded and finely diced
1 garlic clove, bashed
Splash of sherry vinegar
Splash of milk
250g / 8oz feta
(we use St Tola’s Greek-style cheese)
Combine the chilli, garlic and vinegar in a food processor
and blend until smooth.
Add the feta and pulse until fully mixed through,
taking care not to over-blend as the feta will become
very watery.
Check consistency and add a little milk to adjust.
Aim for a moist thin dip rather than a thick purée. You
could add a touch more vinegar at the end to adjust
taste.
Ard Bia 
What kind of green chili do you use??
Green Serranos are always good!