Galentines weekend in NYC was so good for my heart and soul and belly. One of our favorite restaurants was Shuka, an amazing Mediterranean restaurant and this dip was everything. Try it. It’s sooooo good.
- 1/4 cup olive oil
- 4 oz shelled pistachio nuts
- 11 oz feta
- 1/2 cup cilantro leaves, chopped
- 1/4 cup dill fronds
- 1 clove garlic
- 1/4 cup plain greek yogurt
- 1/2 lemon juiced
- lemon zest
- Salt and pepper
Add the pistachios, olive oil and garlic to blender or food processor and blend until finely ground (a few little pieces about the size of corn kernels are ok)
Add the herbs and blend again.
Add the feta, yogurt and lemon and blend.
Season to taste and serve cold with naan, pita or veggies.