Whipped Feta and Ricotta Dip with Mint Pistachio Pesto
Julia Frey of Vikalinka
Fresh and exciting whipped dip with mint pistachio pesto for your holiday table.
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Appetizer
Cuisine American
Servings 10 -12
Calories 120 kcal
- 200 g / 7oz feta cheese
- 100 g / 3.5oz ricotta cheese
- 60 ml /1/4 cup Greek yogurt or sour cream
- 1 tbsp fresh lemon juice
- salt to taste
For the mint pistachio pesto
- 1 tbsp fresh mint chopped
- 1 tbsp + 1 tsp pistachios chopped
- 1 tbsp lemon juice
- ¼ tsp coarse salt
- 3 tbsp olive oil
In a food processor or a blender combine all the dip ingredients and blend until smooth, salt to taste if needed. (Omit salt if your feta is very salty.)
To make the mint pistachio pesto, combine chopped mint, lemon juice, 1 tbsp pistachios and coarse salt in a mortar and turn them into a paste using a pestle or the back end of a rolling pin, add oil gradually while stirring until you have the consistency of a pesto.
To serve transfer the whipped feta and ricotta dip onto a plate and spoon the pesto over it, sprinkle with the remaining pistachios.
Calories: 120kcalCarbohydrates: 2gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 529mgPotassium: 51mgFiber: 0.2gSugar: 0.4gVitamin A: 154IUVitamin C: 1mgCalcium: 128mgIron: 0.3mg