Feta Pistachio Dip
adapted from "Persiana" by Sabrina Ghayour
Ingredients
- 3 1/2 oz. shelled pistachios
- 1/4 cup + extra virgin olive oil
- 10 1/2 oz feta cheese
- 1/2 cup fresh dill destemmed and roughly chopped
- 1 cup fresh cilantro destemmed, and roughly chopped
- 1 garlic clove peeled, and crushed
- 1/4 teaspoon dried red pepper flakes or to taste
- 3 large tablespoons Greek yogurt
- 1/2 lemon juiced
Instructions
- In a food processor combine pistachios and extra virgin olive oil. Pulse for 30-40 seconds.
- Scrape down the food processor bowl and add feta, herbs, garlic, red pepper flakes, yogurt, and lemon juice. Pulse until the mixture is nicely combined, add more extra virgin olive if you would like a less thick dip.