Pistachio Feta Dip

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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)