Ingredients
8 ounces (225g) Feta cheese, crumbled (block feta is best)
2 tablespoons Hot honey (plus more for drizzling)
¼ cup Pistachios, shelled and unsalted
2 tablespoons Extra virgin olive oil
1 tablespoon Fresh lemon juice
1 small Garlic clove, minced (optional)
¼ teaspoon Salt (adjust to taste)
â…› teaspoon Black pepper
1 tablespoon Fresh herbs (parsley or mint), chopped
Instructions
1. Prep: Ensure feta is crumbled, pistachios are roughly chopped, and garlic is minced.
2. Whip: Add feta to a food processor and pulse. Let run for 1-2 minutes until creamy and smooth, scraping down sides as needed.
3. Emulsify: With the processor running, slowly drizzle in the olive oil until incorporated. Add lemon juice, garlic, and pepper; process until fluffy.
4. Combine: Add 2 tablespoons of hot honey and the pistachios. Pulse 5-6 times to mix, leaving some texture.
5. Serve: Transfer to a serving dish. Drizzle with additional hot honey, and garnish with remaining pistachios and fresh herbs.
Notes
Pro-Tips:
• Use block feta packed in brine for the best flavor and texture; pre-crumbled varieties do not whip as well.
• Chill the feta for 15 minutes before whipping to help achieve a smoother consistency.
• Add olive oil slowly to control the thickness of the dip.
• Let the dip sit at room temperature for 10 minutes before serving to soften slightly.
Variations:
• Swap pistachios for toasted almonds, walnuts, or pecans.
• Fold in fresh basil or dill for an herbal note.
• Blend in a tablespoon of cream cheese or Greek yogurt for extra richness.
- Prep Time: 10
- Category: Appetizer
- Method: Blend
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian