Pistachio and Feta Dip
A fresh, flavour jammed dip that jumps between the saltiness of the cheese, the richness of the nuts, and the tang of the yogurt. Lemon and hot pepper add kick. Great with focaccia or flat breads
Ingredients
- 3 1/2 oz (100 g) shelled pistachios
- 1/4 cup olive oil
- 7 oz (approx 200 g) feta cheese
- 1 handful of dill roughly chopped
- 2 handfulls of cilantro roughly chopped
- 1 garlic clove peeled and crushed
- 1 long red chilli pepper, medium heat seeded and chopped
- 4-5 tbsp greek yogurt
- zest of one medium lemon and juice of 1/2 of it
- kosher salt if needed
Instructions
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Blitz the pistachios and olive oil in a food processor for 30 seconds.
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Add the feta, herbs, garlic, chilli pepper, yogurt and lemon.
Blitz until the mixture is well combined and has a rustic texture.
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Taste to see if you want more salt. This will depend on the type of feta you are using, and your own tastes.
Serve with warmed focaccia or flat bread, or even crudités.
Recipe Notes
I adjusted this recipe based on our salt tolerances. So you may need to use less yogurt and more feta if your feta is mild. I definitely did not go near adding any extra salt.
Adapted from Persiana, Recipes from the Middle East and Beyond, by Sabrina Ghayour.