Ingredients

1/4 cup olive oil

4 ounces shelled pistachio nuts

11 ounces feta cheese

2 bunches cilantro, leaves only, rough chop

1 bunch dill, leaves only, rough chop

1 clove garlic, smashed

3 tablespoons Greek yogurt

1 lemon, zested

1/2 lemon, juiced

Salt, to taste

Chef notes

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.

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.

Whipped Feta Dip with Pistachios