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Pistachio Feta Dip


  • 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
  • 2 handfuls of cilantro, roughly chopped
  • 1 garlic clove, peeled and crushed
  • 1 long red chili pepper (med heat) roughly chopped
  • 4-5 tbsp Greek yogurt
  • zest of one lemon and juice of 1/2 of it
  • sea salt (optional)


Blitz the pistachios and olive oil in a food processor for 30 seconds

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

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

Taste to see if you want more salt.

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

Adapted from The Lemon Apron

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