So simple to make and the beautiful colour of this delicious dip takes a platter to next level. Perfect with your favourite Kikis.
INGREDIENTS
2/3 cup shelled pistachios
340 grams feta cheese
3/4 cup packed fresh mint leaves
1/2 cup plain full-fat greek yogurt
2 tablespoons lemon juice
Zest from 1 lemon
1/4 cup olive oil
INSTRUCTIONS
- In the bowl of a food processor, blend the shelled pistachios until a smooth nut butter forms (this may take a minute).
- Add the feta, mint, yogurt, lemon juice, and lemon zest and blend to combine. While the food processor is running, add the olive oil in a thin and steady stream through the hole in the processor's lid. Continue blending until light and silky smooth in texture.
- Store in an airtight container in the refrigerator for up to 2 weeks
*Recipe and photos from Adventures in Cooking