Whipped Feta and Ricotta Dip with Mint Pistachio Pesto
Fresh and exciting whipped dip with mint pistachio pesto for your holiday table.
Servings: 10 -12
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
- 1/4 tsp coarse salt
- 3 tbsp This is an affiliate link.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: 120kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 529mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 0.3mg