Pistachio & Feta Dip

A must have in your kitchen for the days when you know snacking will be inevitable. Adapted from Persiana, a relatively recent book I am eager to work my way through!


  • 100 g shelled pistachios
  • 1/4 cup extra virgin olive oil
  • 300 g feta cheese
  • handful of dill, leaves picked and roughly chopped (optional)
  • 2 handfuls of cilantro, leaved picked and roughly chopped
  • 1 garlic clove, peeled and crushed
  • 1 long red chili (of medium heat), roughly chopped
  • 3 large tbsp Greek yogurt
  • zest of 1 lemon and juice of 1/2 lemon
  • sea salt (optional)


  1. Blitz pistachios and oil in a food processor for 30 seconds. 
  2. Add feta, herbs, crushed garlic, chili, yogurt and lemon zest and juice. Blitz for another minute or until mixture has a rustic texture.
  3. Taste the dip and season with just a touch of sea salt, if desired. 
  4. Serve with Eastern-Style Foccacia or your favorite bread.


  • Make sure no lemon seeds get blitzed.  It adds a bitter taste.
  • I've skipped dill and used dried red pepper flakes, and it still tastes great.
  • Taste the dip before you add salt.  Feta is a salty cheese and you may not need to add salt.
  • The book recommends serving this with Eastern-Style Foccacia, but your favorite bread will also do!

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