Whipped Feta Dip with Pistachios
Ayesha Nurdjaja's Chicken Shawarma + Za'atar Fries + Whipped Feta & Pistachio
Nathan Congleton / TODAY
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Rating:
3.6132076 (106 rated)
Prep time:
Yield:
1 quart
Servings:
6-10

This dip is so versatile — you can use it as a spread on a sandwich with leftover lamb, or have it on hand for expected company; it lasts up to a week in the fridge. It’s also one of our do-not-miss dips on the menu at Shuka.

Technique Tip: Blend everything together at once if you’re pressed for time.

Swap Option: Use different varieties of pistachios. You can also omit the nuts entirely for a delicious nut-free, herbed feta dip.

Ingredients

    • 1/4 cup olive oil
    • 4 ounces shelled pistachio nuts
    • 11 ounces feta cheese
    • 2 bunches cilantro, leaves only, rough chop
    • 1 bunch of dill, leaves only, rough chop
    • 1 clove garlic, smashed
    • 3 tablespoons Greek yogurt
    • 1 lemon, zested
    • 1/2 lemon, juiced
    • Salt, to taste

Preparation

In a food processor, add olive oil and pistachio nuts and pulse for 1 minute, scrape bowl down with spatula. Add feta, herbs, garlic and pulse for 1 minute. Scrape down the sides of the bowl and add yogurt, lemon juice and zest. Taste and adjust seasoning as needed.

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Middle Eastern-inspired recipes: Make chicken shawarma and feta dip

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