I love creating recipes. There are so many pieces to consider. Are the flavors in balance? Does it look appealing? What is the best way to serve the dish?
When I started playing with the idea of a creamy feta dip, I initially thought about how best to make the feta creamy, as well as how to top the dip to provide more textural and flavor elements. Making the dip creamy was easy. Topping the dip took a little more testing.
For the first round of testing, I made two half batches. I topped one with pomegranate arils; I topped the other with chopped pistachios and honey. While the pomegranate version was fine, it did not provide as much interest to my palate as the pistachio and honey combination.
However, while I was satisfied with the pistachio and honey topping, as well as the creaminess of the dip, it still needed something else. While that means more work, I enjoy debating recipe edits. I take a bite and debate what is missing. Hours after eating the dip, I considered what else this recipe needed. That’s when inspiration struck. Although the lemon juice gives a little acidic bite, this dip needed another small, yet powerful, boost. That is where the lemon zest joins the recipe.
Planning and plating
Now I had perfect flavors, it was time to consider plating. Initially I served this dip in a bowl. It’s a dip; that’s how they are served, right? The answers are yes and no. Because you top the dip with pistachios, which provide a nice amount of texture, you want to provide a max creamy to crunchy ratio. Thus, you need to spread the dip on a dinner plate. As you scoop up dip with your chip, you are almost guaranteed to get pistachios in every bite. Don’t fear that some party-goer will abscond with all of the pistachios. This presentation saves the day.
Whether you’re prepping for the Super Bowl or just want a new dip recipe for snacking, this rich and creamy feta dip is sure to be a hit.
(Looking for a side dish that adds feta to your veggies? Give this rosemary roasted squash a try.)
Rich and Creamy Feta Dip
Ingredients
- 8 ounces feta
- 1/2 cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- Zest from 1 lemon
- Freshly ground black pepper
- Salt, optional
- 1/4 cup minced pistachios
- Honey
Instructions
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Crumble feta into the bowl of a food processor.
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Add yogurt and lemon juice.
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Process on high for 20 seconds.
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Stop and scrape down sides.
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If mixture seems too thick, add either another tablespoon of yogurt or 1/2 tablespoon of lemon juice.
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When smooth, add lemon zest and black pepper.
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Process for 10 seconds on high.
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Taste dip. If needed, add a pinch of salt.
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Spread dip evenly onto a dinner plate.
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Sprinkle with pistachios, and then drizzle with honey
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Serve with pretzel or pita chips.
