Description
This irresistibly creamy pomegranate pistachio whipped feta dip combines tangy feta cheese and Greek yogurt with crunchy pistachios and juicy pomegranate seeds, finished with a drizzle of olive oil and seasoned perfectly with salt and pepper. It’s a vibrant, flavorful dip that’s perfect for entertaining or as a unique addition to your snack lineup.
Ingredients
Scale
Dip Ingredients
- 8 oz high-quality Feta cheese
- 1/2 cup Greek yogurt
- 1/2 cup Pistachios (can be swapped with walnuts or almonds)
- 1/2 cup Pomegranate seeds (can be replaced with diced apples or dried cranberries)
- 2 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Combine Feta and Yogurt: Crumble the feta cheese into a food processor or blender, then add the Greek yogurt. Blend until the mixture is smooth and creamy, scraping down the sides as necessary to ensure even texture.
- Add Olive Oil and Seasoning: With the processor running, drizzle in the olive oil slowly. Season the mixture with salt and pepper to your preference, then blend briefly to incorporate the flavors evenly.
- Prepare Pistachios: Roughly chop the pistachios if they are whole, leaving some larger pieces for texture. Set aside about half for folding in, and the rest for garnish.
- Assemble the Dip: Transfer the whipped feta mixture to a serving bowl. Gently fold in half of the chopped pistachios, then sprinkle the pomegranate seeds evenly over the top along with the reserved pistachios to add crunch and a pop of color.
- Serve and Enjoy: Drizzle a little more olive oil on top if desired and serve immediately with warm pita bread, crackers, or fresh vegetables for dipping.
Notes
- Use a high-quality feta for the best flavor and creaminess.
- Adjust Greek yogurt amount for a thicker or smoother dip.
- Swap pistachios with walnuts or almonds for a different crunch profile.
- Try substituting pomegranate seeds with diced apples or dried cranberries for variety.
- Serve immediately for best freshness; leftovers can be refrigerated for up to 2 days.
