Meals We Love: Pistachio Feta Dip

Updated: Apr 29, 2020

This easy, delicious recipe is packed full of fresh herbs, garlic, and salty, creamy feta cheese. It is one dish you will be grateful to have in your fridge.


Pistachio Feta Dip

Summary


Alright, alright we know, it's not really a meal, but trust us when we tell you that you will NOT be sorry you made it. Pistachio Feta Dip has always been more of a party appetizer in our home. Recently, we have been making it by the bucket full and snacking on it whenever we are too lazy to make a full meal, which is often these days.



Ingredients


For this recipe you will need the following:


  • 1 cup of shelled, green pistachios

  • 2-3 cloves of garlic

  • 1 cup of full-fat plain yogurt (Greek yogurt works well too)

  • 1/4 a cup chopped fresh dill

  • 1/4 a cup chopped fresh flat-leaf parsley

  • 1/4 a cup chopped fresh cilantro

  • 1/2 a small shallot (red onion is a fine substitute)

  • juice from 1 lemon

  • 1/2 cup feta cheese

  • 3 tbs olive oil

  • salt and pepper to taste



Recipe


1: Start by tossing your pistachios onto a clean pan; toast them on medium-low heat (about 2-4 min.) until they start to become fragrant and a little brown


2: Let pistachios cool for a minute or two, and roughly chop your garlic and shallot


3: Toss pistachios into a food processor or blender, and grind them down as fine as you can for a minute or two


4: Toss in garlic and shallots, and pulse a few times so they are well incorporated into the nuts


5: Add yogurt, lemons, herbs, and half of your olive oil, and blend until everything is well combined and smooth


6: Add feta and pulse a few times; season to taste with salt and pepper


Pro Tip: When serving to people (not like that's happening anytime soon), top with extra olive oil and a few springs of dill.



The Leftovers


This dish is dairy heavy, so it won't last in your fridge forever -- typically no more than 4-6 days. You can serve it with warm pita (or any bread) or fresh veggies, use it as a marinade (sans the feta) for grilling meats, or as a sandwich spread. It is great both hot and cold and would probably also be a delicious choice for a Mediterranean-inspired flatbread pizza situation.


It is versatile, somewhat healthy, cheap to make and takes less than 10 minutes from start to finish. What more could you want?!



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