Pistachio and Feta Dip 11.000

Deb Lindsey for The Washington Post

Dec 24, 2014

This quick, hearty dip is herby and only mildly salty, which is surprising given how much feta is in it.

Serve with hunks of focaccia or rye crisps.

Make Ahead: The dip can be made and refrigerated up to 2 days in advance.


Servings:
11 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 11-12 servings; makes 2 3/4 cups

Ingredients
  • 3 1/2 ounces (scant 1 cup) roasted unsalted pistachios
  • Generous 1/4 cup olive oil
  • 10 1/2 ounces good-quality feta cheese, broken into small chunks
  • 1 handful fresh dill, coarsely chopped
  • 2 handfuls cilantro leaves, coarsely chopped
  • 1 large clove garlic, crushed
  • 1 fresh red Thai chile pepper (seeded if desired), coarsely chopped
  • Heaping 3 tablespoons plain Greek yogurt (regular or low-fat)
  • Finely grated zest and juice of 1/2 lemon
  • Sea salt

Directions

Combine the pistachios and oil in a food processor; puree for 30 seconds, then add the feta, dill, cilantro, garlic, chili pepper, yogurt, and lemon zest and juice. Puree for about 1 minute or until the mixture has a nice, rustic texture. Any chunks of feta that are left should be no larger than a pea.

Taste, and season with a small pinch of salt. Serve at a cool room temperature.

Rate it

Recipe Source

Adapted from "Persiana: Recipes From the Middle East & Beyond," by Sabrina Ghayour (Interlink, 2014).

Tested by Bonnie S. Benwick.

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