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.
- 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
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.