We discovered this dip while stopping at Shuka during an afternoon walk around the West Village, paired with warm pita bread it’s the perfect afternoon snack. It’s a light, bright summer treat that comes together in a matter of minutes. You can enjoy with chips, veggies or even use it as a spread on sandwiches.
1 cup pistachios
½ cup olive oil, plus more for drizzling
3 garlic cloves
1½ cups cilantro leaves and tender stems, plus more for garnish
¼ cup dill fronds, plus more for garnish
3 cups (1 pound) feta cheese (My favorite feta is at Traders Joe’s and its in the brine (the blue rectangle box))
½ cup yogurt (I use non fat greek to keep it semi-skinny)
In a food processor, combine pistachios garlic and olive oil until you have the consistency of a paste.
Next add in the feta, yogurt and fresh herbs. Blend until creamy.
Top with olive oil, crushed pistachios and left over dill fronds and serve.