Pistachio Feta Dip
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Prep Time
5 mins
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Servings
12
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Calories
172 kcal
-
Course
Appetizer
-
Cuisine
Mediterranean, Middle Eastern
Pistachio Feta Dip
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Pistachios get blitzed with olive oil, feta cheese, yogurt, fresh herbs, citrus, and peppers for the creamiest, tangiest 5 minute feta dip!
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Ingredients
- 3/4 cup pistachios (100g or 3.5 ounces) shelled
- 5 tbsp olive oil
- 10 1/2 oz feta cheese
- 1/2 oz package fresh dill leaves
- 1 cup cilantro leaves
- 2 cloves garlic
- 1 hot red chili chopped (or 1 tsp red pepper flakes)
- 3 tbsp Greek yogurt
- 1 lemon juice and zest
Instructions
- In a food processor blitz the pistachios and olive oil for 30 seconds.
- Next break up the feta into small pieces and add to food processor along with dill, cilantro, garlic, chili, yogurt, lemon zest and juice. Puree until smooth. Thin with water if thinner texture is desired (1 tablespoon at a time).
- Serve with toasted pita, chips or bread of choice. Keep refrigerated up to 1 week.
Notes
- Recipe adapted from Sabrina Ghayour's Persiana.
Nutrition Information
Show Details
Calories
172kcal
(9%)
Carbohydrates
5g
(2%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
22mg
(7%)
Sodium
286mg
(12%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
358IU
(7%)
Vitamin C
12mg
(13%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 286mg | 12% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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