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Whipped feta and ricotta dip with mint pistachio pesto

Whipped Feta and Ricotta Dip with Mint Pistachio Pesto

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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 -12
Author: Julia Frey of Vikalinka


  • 200 g/ 7oz feta
  • 100 g/ 3.5oz ricotta
  • 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.