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Pistachio Feta Dip

Pistachio Feta Dip

Image credit to: Boston Organics (Beth Harris)


  • 3 1/2 oz (100 g) shelled pistachios
  • 1/4 cup of olive oil
  • 7 oz (approx 200 g) feta cheese
  • Handful of dill, roughly chopped
  • Handful of cilantro or mint, roughly chopped
  • 1 garlic clove, peeled and crushed
  • 1/2 - 1 long red chili pepper (med heat) roughly chopped
  • 4-5 Tbsp Greek yogurt
  • Zest and juice of one lemon
  • sea salt (optional)


Pulse pistachios and olive oil in a food processor for 30 seconds

Add feta, herbs, garlic, chili pepper, yogurt and lemon.

Pulse until the mixture is well combined and has a rustic texture.

Taste for salt and heat, adjusting as needed.

Serve with warmed foccacia or flat bread or veggie sticks or crackers.

Adapted from The Lemon Apron

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