Queso fresco, simply meaning ‘fresh cheese’, is a favourite in Spain and many countries in Latin America. It is a light, moist, fresh, mild, creamy cheese that can complement everything from salad to savoury dishes. A light creamy fetta can be used as a substitute. Soaking the fetta in water for a short while will reduce the saltiness if you find it too much.


  • 500g (1lb 2oz) queso fresco or smooth fetta

  • 1 garlic clove, roasted until soft

  • 1 small fresh chilli, seeded

  • and finely diced

  • 1 tablespoon lemon juice

  • 2 tablespoons olive oil

  • 6 tablespoons fresh mint,

  • destemmed and finely chopped

  • ½ watermelon


  • 1.

    Use a blending stick or blender to mix the cheese, garlic, chilli, lemon juice, olive oil and mint

  • 2.

    (reserve some additional mint for serving). Process until smooth.

  • 3.

    Serve with dipping sticks of chilled fresh watermelon sprinkled with finely chopped mint. Use a small spoon to smear the watermelon with the dip.


This recipe comes from PAIRED: Champagne & Sparkling Wines cook book.

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