This recipe is perfect as a dip for tortilla chips but is also quite versatile. You can use it as a spread on a sandwich, or it pairs deliciously with leftover lamb.
Download the recipe as a pdf below for easy saving and printing
Prep Time: 5 Min
Cook Time: NA
100g shelled pistachio nuts
1/4 cup (60ml) olive oil300g feta cheese
Handful of coriander leaves
1 tbsp chopped dill
3 tbsp greek yoghurt
2 tsp garlic powder
1 tbsp lemon juice or 1 lemon juiced
Optional: the lemon zest
Salt, to taste
Add olive oil and pistachio nuts to a food processor and pulse for 1 minute; intermittently scrape the bowl with a spatula.
Once combined, add feta, herbs, and garlic and pulse for 1 minute.
Scrape down the sides of the bowl and add yoghurt, lemon juice and the zest.
Taste and adjust seasoning as needed.
It lasts up to one week in the fridge.
If you are pressed for time, you can blend all ingredients simultaneously.
Maria is a registered dietitian in Ireland and Bermuda. She is passionate about making diet and nutrition education accessible to all. We hope you enjoy these recipes, and please reach out and let us know if you make them. Dietetic appointments and services are available online; email firstname.lastname@example.org. Corporate wellness and health promotion services are available online in Cork, Kerry and Dublin.