You most likely won’t be able to guess the ingredients in this extremely flavorful dip/spread. The cilantro is almost indiscernible, as is the dill. The only ingredient you will probably taste is the feta and maybe the pistachios. Let’s just say it is a marvelous blend of flavors.
The recipe is from Janet Fletcher’s blog Planet Cheese who adapted it from Tasting Table from Shuka Restaurant. If it is being passed around this much, it must be tasty and believe me, it is.
Although this is really called a dip, often times I turn it into a spread. That’s because I like giving my guests pick-up appetizers rather than help-yourself ones. It is really out of laziness on my part. I give them little plates with apps on them and then don’t have to worry about passing platters. I then put more of them out on plates in case they want seconds, but that’s still easier than passing trays. I admit it takes a little more work in advance, but I prefer that to worrying about passing platters and cutting up veggies.
As you will see in the photo, I like spreading it on cucumber rounds and crackers to give my guests variety. . Of course it is also fabulous served in a bowl with corn chips (what isn’t great with Fritos?) or cut up veggies.
This is a delicious dip for all those warm summer days around a pool or a grill. Serve it with beer, wine or my fave, a glass of sparkling rosé.
Whether you dip it or spread it, I hope you’ll try it.
Pistachio
3/4 cup plus 1 tablespoon raw (unroasted pistachios)
1/4 cup extra virgin olive oil
1 large garlic clove, sliced
3/4 cup cilantro leaves and tender stems
2 tablespoons fresh dill, packed
1/2 pound feta (1 1/2 cups), preferably Greek feta or French Valbreso, crumbled
1/4 cup plain yogurt
Put the pistachios, olive oil and garlic in food processor and pulse to a paste. Add the cilantro and dill and process until blended Add the feta and yogurt and process until smooth. Transfer to a bowl and refrigerate.
To prepare ahead: Dip may be refrigerated for up to 3 days.
Makes 2 cups.
