Whipped Feta and Ricotta Dip with Mint Pistachio Pesto
Fresh and exciting whipped dip with mint pistachio pesto for your holiday table.
Ingredients
- 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
Instructions
- 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.
Nutrition
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
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