Pistachio and Feta Dip
Ingredients
- ¾ cup shelled roasted pistachio nuts
- ⅓ cup extra-virgin olive oil
- 10½ oz (about 2 cups) crumbled feta cheese (I use Pastures of Eden Israeli feta, sold at Trader Joe’s)
- ½ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh dill
- ⅓ cup (or more) Greek yogurt
- 1 Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ½ serrano chili, seeded and chopped
- Fresh carrot sticks
- Sliced fresh fennel
- Crackers (I like Mary's Gone Crackers and Blue Diamond’s Sesame Seed Artisan Nut-Thins)
Instructions
- Combine the pistachios and oil in the work bowl of a food processor. Blitz until the nuts are finely ground, about 30 seconds. Add the feta, cilantro, dill, ⅓ cup of the yogurt, lemon zest and juice, and chili. Process until well combined with a pleasing coarse texture, stopping occasionally to scrape down the sides of the work bowl, about 1 minute. Thin with additional yogurt, if desiared. Season to taste with salt if needed (feta is salty, so you might not need any additional salt). Serve right away, or cover and chill up to 3 days. If chilled, let stand at room temperature at least 30 minutes before serving.
- Spoon the dip into a bowl, or spread on a plate. For a pretty presentation, garnish with herbs and pistachios. Serve with vegetable sticks and/or crackers.