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Pistachio Feta Dip
Pistachios get blitzed with olive oil, feta cheese, yogurt, fresh herbs, citrus, and peppers for the creamiest, tangiest 5 minute feta dip!
Prep Time
5 mins
Servings:
12
Calories:
172 kcal
Course:
Appetizer
Cuisine:
Mediterranean, Middle Eastern
Ingredients
- 3/4 cup pistachios shelled, 100g or 3.5 ounces
- 5 tbsp olive oil
- 10 1/2 oz feta cheese
- 1/2 oz dill leaves fresh, package
- 1 cup cilantro leaves
- 2 cloves garlic
- 1 red chili chopped (or 1 tsp red pepper flakes, hot
- 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.
Cup of Yum
Notes
- Recipe adapted from Sabrina Ghayour's Persiana.
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 172
% 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.