Whipped Feta Dip with Pomegranate and Pistachios
Recipe and Photography by Elle Penner of Two Spoons Studio
- Prep time 10 minutes
- Servings 6
Ingredients
- 8 ounce block of feta cheese
- 3-5 tablespoons plain whole milk Greek yogurt
- 1-2 tablespoons extra virgin olive oil
- 1-2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons pomegranate arils, plus more for serving
- 2 tablespoons toasted, salted, shelled pistachios, plus more for serving
- Sliced veggies, lamb leaf lettuce or arugula, baguette, crostini, breadsticks, and/or pita bread for serving
Instructions
- Place the serving bowl you will be using in the freezer and chill for 15 minutes before serving. This will help keep the dip cool and fluffy longer.
- Combine the feta cheese, 3 tablespoons of Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and garlic in a food processor.
- Process on high speed until light and smooth, about 30 seconds, pausing to scrape down the sides as needed. If your dip is too thick, add additional olive oil, lemon juice, and Greek yogurt ½ teaspoon at a time in equal proportions until the desired consistency is achieved.
- To serve, transfer the whipped feta to the chilled serving bowl. Top with pomegranate and pistachios. Serve with cut veggies, lamb leaf lettuce or arugula, baguette, crostini, breadsticks, or pita bread, along with additional pistachios and pomegranate arils on the side.
