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Author Notes: This flavorful dip is an amalgam of Eastern Mediterranean flavors—dill and salty feta softened with bright green pistachios, which add texture as well as flavor. It's good plain on bread, smeared on a plate underneath warm beets, or with raw vegetables to dip. —Sara Jenkins
Serves 6 to 8
- 1 cup shelled pistachios
- 1 clove garlic
- 1 bunch of dill
- 1 teaspoon dried mint or a few sprigs of fresh mint
- 4 ounces feta
- 1/2 cup Greek yogurt
- 2 tablespoons dried rose petals
- 3 tablespoons extra virgin olive oil
- Get a selection of raw seasonal vegetables. Go nuts. Seek out the most exquisitely perfect vegetables for this. I love a variety of radishes, multicolored baby carrots, and baby fennel, but in a pinch, simple sticks of carrots, celery, and radish are fine.
- Buzz the garlic and pistachio together in a food processor into a rough crumble. Add the dill and pulse until well chopped and amalgamated, add the feta cheese, and pulse. Add the yogurt and pulse. Drizzle the olive oil in and pulse one more time. Remove and stir in the rose petals, reserving a teaspoon or so for garnish. Taste for salt; because of the feta, it shouldn’t need any. This dip will hold easily for a day or two in the fridge and I think it should rest for at least 4 hours to let the flavors meld.
- Arrange the crudité vegetables on a plate or board, the more varied and colorful the better. Place the dip in a shallow bowl and sprinkle with the reserved rose petals.
- This recipe is a Community Pick!