In a food processor blend together 200g (1 cup) feta cheese, 170g (1 cup) strained Greek yoghurt, 1 garlic clove, minced, 6 slices (2 tbsp) picked jalapeño, 1 tbsp jalapeño brine, and 1 tbsp olive oil.

Makes a terrific spread on toasted sourdough, or serve as a dip with pita bread or crudités.