Pistachio Feta Dip
Pistachios add a beautiful emerald-green to holiday foods like Christmas bark and festive biscotti, but what about the really green holiday – St. Patrick’s Day?!!
Maybe I’m just really into color – I’ve certainly been accused of that – but I saw this dip online and just knew I’d be making it for St. Patrick’s day, on March 17th, 2018. Way more fun than Irish stew, and you can still enjoy your green beer.
I’m basing my recipe on the one from The Lemon Apron, a gorgeous blog by young Jennifer, who believes in “rustic, indulgent, and healthy home cooking.”
She got the original recipe from the book Persiana, by Sabrina Ghayour.
What I especially loved about this dip is that there is no TAHINI or CHICK PEAS in it!!! Hummus is wonderful, but there are other dips out there.
Case in point – this one is a beautiful purée of pistachios, along with feta and yogurt. YUM!
Pistachio Feta Dip
Slightly Adapted
Printable recipe below
3 1/2 oz (100 g) shelled pistachios
1/4 cup olive oil
7 oz (approx 200 g) feta cheese
2 handfuls of parsley, roughly chopped
1 garlic clove peeled and crushed
1 jalapeno, seeded and chopped
6 ounces Greek yogurt
Zest of one lemon
Juice of 1/2 lemon
Blitz the pistachios and olive oil in a food processor for 30 seconds.
Add the feta, parsley, garlic, chile pepper, yogurt and lemon.
Blitz until the mixture is well combined and has a rustic texture and place in a serving dish. I drizzled some olive oil over the top.
Serve with warmed focaccia or flat bread, pita crackers, crackers, or crostini.
I used Stacy’s Simply Naked Pita Chips because they’re so delicious.
I realized after-the-fact that if I’d removed the brown, thin skins from the pistachios, the dip would have been greener. But oh well. You will still be addicted!
There isn’t one thing I don’t absolutely love about this dip. I’ll be making it again, even when it’s not St. Patrick’s Day.
Note: In the original recipe, dill and cilantro are both used. I made an executive decision to just use parsley, because I wanted this dip to be more generic in flavor, in order to match it with other hors d’oeuvres I was serving.
I noticed that Jen spread the dip on toast and topped it with an egg! Yeah!!! (her photo below)
Pistachio Feta Dip
recipe from Persiana, slightly adapted
3 1/2 oz (100 g) shelled pistachios
1/4 cup olive oil
7 oz (approx 200 g) feta cheese
1 handful of dill roughly chopped
2 handfuls of cilantro roughly chopped
1 garlic clove peeled and crushed
1 long red chile pepper, medium heat, seeded and chopped
4-5 tbsp greek yogurt
Zest of one lemon lemon
Juice of 1/2 lemon
Blitz the pistachios and olive oil in a food processor for 30 seconds.
Add the feta, herbs, garlic, chile pepper, yogurt and lemon.
Blitz until the mixture is well combined and has a rustic texture.
About the Author: Chef Mimi
That sounds so interesting!
Thank you. It’s a nice change from a lot of basic dips!
A wonderful combination for sure, so beautifully unusual too – I’m eyeing that egg, just the way I like it :)
I know. Brilliant idea!
Yum! Looks delicious! I totally agree with the choice to leave cilantro out! Can’t wait to try this deep!!!
You’ll love it!
I’ll take the perfect poached egg, too!
Yep!
I just put feta cheese on my shopping list to make this dip for a gathering tonight. I love all the flavors.
You’ll love it. It’s quite unique!
Looks wonderful, Mimi! While I don’t mind tahini and chickpeas, I do love a good dip/spread with fun flavors.
Me, too!
I’m sure it is as tasty as it is green. :)
It definitely is!
I love the unique combination of ingredients. I love pistachios for flavor and the yogurt consistency appeals to me. Delightful!
And it’s not like a super cheesy dip (not that I dislike those!) but it’s more on the sophisticated side. My husband spread the leftover sip on just about everything!
Great combination. I can’t say I have ever come across a pistachio feta dip before, but you’re right. It would be great for St. Patrick’s Day!
That’s why we blog, right?! New discoveries! It’s wonderful.
i love pistachios and fetta so yes yum to this. cheers sherry
It’s really really good!
I know what you mean. This one is so different, so it will be appreciated!
I know. Jen stole the show with that photo!
My book club would love this one, I’ve pinned it to serve on my next hosting date. I’ve surprised them each time with a different dip for veggies and chips before dinner.
Oh they will! It’s fabulous, and unique.
What a great alternative to hummus! And then adding a poached egg, well I’m sold.
I know. My husband spread the leftover dip on just about everything, like a condiment. It’s wonderful!
Love it!
An intriguing recipe and perfect for St. Patrick’s Day!
Thank you Neil!
Wow beautiful combination of flavours
It truly is! I’ve never made a nut-heavy dip like this one, either!
My problem with dips is I don’t know when to stop. :) Pinning.
Hahahahaha! I understand your pain!
Nicely done. I love your step-by-step instructions and the recipe looks divine. Your images are brilliant as well.
Thanks, Ron! The recipe is truly unique and wonderful.
This looks absolutely gorgeous! Sitting in Dubai with middle eastern ingredients readily available, I should definitely try this! 🧡
Ah, wonderful! You’ll love it.
It’s truly amazing! And addictive.
Wow Chef Mimi – I can only agree with all of the other comments – what a fantastic alternative to using chickpeas – I can imagine how well the nutty and feta flavours combine. It’s on my-to make list!
Good! You’ll love it.
It is a spectacular recipe!
Ha! You are so welcome!
Oh boy, spread on a thick piece of bread, this dip would be magnificent, plus I think I’ll add the dill!
I know, it’s just fabulous stuff!
I must admit that I’ve never thought about puréeing pistachios as a dip, but I can see how it would work. And I do love feta cheese! This sounds like a fun dip for St. Patrick’s Day…or any other day of the year. haha! Thanks for sharing this one…I’m putting it on the list to try next time we invite friends over!
Try it for sure – it’s really spectacular!
This recipe is making my mouth water. So many potential ways to use this dip and sauce and loving the on crostini with a poached egg. Savory and delish! Hope you are doing well. Take Care
Thanks Bobbi! Yeah it’s really versatile. And addicting!
I’m mad for dip! I never make it at home but I monopolize it at parties. GREG
Okay. That’s odd!
Me, too! But it was excellent with parsley.
Thank you!
Hi Mimi, Just seeing this! So glad that you liked this. I do have to thank you in referring to me as ‘young Jennifer’! haha! We’re probably closer in age than you realize! We could have gone to school together!!
Ummmm no. But good job giving this old lady a good laugh!
This is SO creative! And pretty. Very different — thanks.
It’s really different, and I’ve made a lot of dips in my day! (Maybe I shouldn’t be so proud of that?!!)
this sounds so flavorful! i’m digging the idea of how briny, creamy, nutty, tangy and garlicky this sounds.
It’s definitely unique!
This sounds so flavourful and I love the green colour!
Thank you! It is so good and unique.
I make a dip somewhat similar to this with walnuts … why, why, why in a thousand years have I never thought to make a pistachio dip! I LOVE pistachios!
I know!!!!! It’s crazy!
It’s outstanding!
So creative! Many folks forget that dip and pesto does not need contain basil and pine nuts. Pistachios are superb – and feta cheese, swoon!
And no tahini!!!!!
I love the sound of this dip! Yum! x
It’s very very good!
This is so interesting. Great for a hot summer night when you want to give the stove a nap.
And it’s so so good!