feta-pistachio dip

Name: Feta-Pistachio Dip
Prep time: 10 min
Cuisine: Middle Eastern
Ingredients: 3 1/2 ounce(s) pistachios, shelled; 1/4 cup(s) olive oil, extra virgin + more as needed; 10 1/2 ounce(s) feta cheese; 1/2 cup(s) *fresh* dill, stems removed and coarsely chopped; 1 cup(s) fresh cilantro, stemmed and chopped; 1 clove(s) garlic, peeled; 1/4 teaspoon(s) ground aleppo pepper or 1/4 teaspoon red pepper flakes; 3 tablespoon(s) greek yogurt or plain yogurt, heaping; 1/2 - lemon, juiced (i recommend meyer lemon when available)

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5 Pinches 2 Photos

C G

Vallèe du Willamette, OR

Updated on Jul 10, 2016

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

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield Yield: about 2 cups

Ingredients

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

How To Make feta-pistachio dip

Step 1

In a food processor combine pistachios and extra virgin olive oil. PULSE for 30-40 seconds.

Step 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.
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