Feta-Pistachio Dip
By
C G
@Celestina9000
9
From the cookbook 'Persiana' as found on AlwaysRavenous.com w/a few small changes on my part.
Rating:
★★★★★ 1 vote
Comments:
Serves:
Yield: about 2 cups
Prep:
10 Min
Method:
No-Cook or Other
Ingredients
- 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
- 1In a food processor combine pistachios and extra virgin olive oil. PULSE for 30-40 seconds.
- 2Scrape 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.
About Feta-Pistachio Dip
Course/Dish: Dips
Main Ingredient: Dairy
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
