Feta and Pistachio Dip
- MakesMakes about 2 cups
- Cook Time15 minutes
This simple dip comes from Itamar Srulovich and Sarit Packer, cookbook authors and the duo behind London’s popular Honey & Co. restaurants. They credit their head chef, Deniz, for the recipe, which is a version of Turkish girit esmesi, a feta and nut meze dish with roots in Crete. We prefer the feta sold in blocks that we’ve crumbled ourselves over pre-crumbled cheese, as it blends to a creamier consistency. When we cooked with them, Srulovich and Packer served cucumber spears and apple wedges alongside—fresh, crisp counterpoints for the brininess of the feta—but any variety of crudités would be great, as would flatbread, pita chips or crackers.
Don’t add salt until you have tasted the mixture after processing. Feta can be very salty, and if the pistachios are salted, they, too, will add salinity. To avoid overseasoning, process the ingredients first, then adjust the seasoning.
Step 1
In a food processor, pulse the pistachios until roughly chopped, 8 to 10 pulses. Measure 2 tablespoons into a small bowl and set aside. To the processor, add the basil, lime zest and ½ teaspoon pepper. Pulse until the mixture forms bright green crumbs, 10 to 12 pulses.
Step 2
Add the feta and pulse until broken into pea-sized pieces, about 10 pulses. Add the ricotta, lime juice and oil; process until smooth and creamy, about 1 minute, scraping the bowl once about halfway through. If desired, process in a tablespoon or two of water to thin the dip. Taste and season with salt and pepper.
Step 3
Transfer to a serving bowl. Use the back of a spoon to swirl a well in the center. Drizzle with additional oil and sprinkle with the reserved pistachios.