Eugene’s Whipped Feta Dip with Toasted Nuts
Eugene’s Whipped Feta Dip with Toasted Nuts
Equipment
- small skillet
Ingrediënten
- 2 tbsp. olive oil
- 3 tbsp. chopped almonds and whole pepitas
- 1 tbsp. sesame seeds
- 2 tbsp. fresh lemon juice from 1/2 lemon
- 1 cup crumbled feta about 4 oz. or 1 jar (11.3 oz.) marinated feta, drained
- ⅓ cup plain Greek yogurt
- 3 tbsp. crème fraîche or sour cream
- 1 tbsp. chopped fresh dill plus more for garnish
- 1 tbsp. chopped fresh mint plus more for garnish
- 1 tbsp. chopped red onion plus more for garnish
- Crudités for serving
Instructies
- In a small skillet, heat olive oil over high heat.
- When it shimmers, add chopped almonds and whole pepitas; cook, stirring often, until beginning to brown (1 to 2 minutes).
- Add sesame seeds; stir until golden (about 1 minute).
- Remove from heat.
- Carefully add the lemon juice (it will sputter).
- When the nuts and seeds turn very deep brown and stop sputtering, scrape them into a small bowl; let cool.
- In a food processor, puree the feta, yogurt, and crème fraîche.
- Transfer the mixture to a bowl.
- Stir in the cooled nuts, seeds, and 1 tbsp.
- each of dill, mint, and onion.
- Garnish with more herbs and onion; season with salt and pepper.
Notes / Tips / Wine Advice:
Serve the Whipped Feta Dip with Toasted Nuts with a variety of crudités.
Nutritional Information
Calories: 150 kcal
