Feta-Pistachio Dip



From the cookbook 'Persiana' as found on AlwaysRavenous.com w/a few small changes on my part.


★★★★★ 1 vote

Yield: about 2 cups
10 Min
No-Cook or Other


  • 3 1/2 oz
    pistachios, shelled
  • 1/4 c
    olive oil, extra virgin + more as needed
  • 10 1/2 oz
    feta cheese
  • 1/2 c
    *fresh* dill, stems removed and coarsely chopped
  • 1 c
    fresh cilantro, stemmed and chopped
  • 1 clove
    garlic, peeled
  • 1/4 tsp
    ground aleppo pepper or 1/4 teaspoon red pepper flakes
  • 3 Tbsp
    greek yogurt or plain yogurt, heaping
  • 1/2
    lemon, juiced (i recommend meyer lemon when available)

How to Make Feta-Pistachio Dip


  1. In a food processor combine pistachios and extra virgin olive oil. PULSE for 30-40 seconds.
  2. Scrape down the food processor bowl and add feta, fresh herbs, garlic, Aleppo powder (or red pepper flakes), (Greek) yogurt, and lemon juice. PULSE until the mixture is nicely combined, add more extra virgin olive if you would like a less thick dip.

Printable Recipe Card

About Feta-Pistachio Dip

Course/Dish: Dips
Main Ingredient: Dairy
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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