Pomegranate Pistachio Whipped Feta Dip
A creamy whipped feta dip loaded with crunchy pistachios and juicy pomegranate arils—perfect for a vibrant and easy appetizer.
Equipment
- Food processor (or high-speed blender)
- Serving bowl
- Spatula
Ingredients
Base
- 8 oz feta cheese block, drained if in brine
- ½ cup Greek yogurt plain, whole-milk preferred
- 1 Tbsp olive oil extra-virgin if possible
- 1 tsp lemon juice
- 1 clove garlic minced
Toppings
- ¼ cup pomegranate arils
- ¼ cup pistachios shelled, toasted & chopped
- honey or hot honey for drizzling on top (optional)
Instructions
- Place the block of feta, Greek yogurt, olive oil, lemon juice and garlic into a food processor and blend until smooth and creamy.
- Transfer the whipped mixture to a serving bowl, using a spatula to smooth the top surface.
- Sprinkle the pomegranate arils and chopped pistachios evenly over the top of the dip.
- Finish with a drizzle of honey or hot honey, if desired, and serve immediately with crostini, pita chips or fresh veggies.
- Store any leftovers covered in the refrigerator for up to 2-3 days. Let come to room temperature before serving again.
Notes
For best results use a high-quality feta (not overly crumbly) so the whipped texture is smooth. Toasting the pistachios enhances flavour. You can prepare the base ahead and add toppings just before serving to keep the colours bright.