Feta, pistachio and mint dip

🧀 Regular block feta, never reduced-fat

This is non-negotiable. Reduced-fat feta falls apart and gives you a pasty, dry dip with no creaminess whatsoever. Regular block feta (not the pre-crumbled kind in a bag) brings the fat needed to get a smooth and creamy dip in the food processor. For 200 g, a standard grocery store block works perfectly. Drain before putting it in the food processor if your feta is very wet.

🥜 Unsalted pistachios are a must

Important: buy unsalted shelled pistachios (the nut section at the grocery store almost always has them, or check bulk food stores). Feta is already plenty salty on its own, so if you use salted pistachios, your dip will be unbearably salty. Unsalted pistachios let the pure pistachio flavour shine through and give you full control over the salt level.

🌿 Fresh mint: ⅓ cup packed minimum, or more

I tested it with ⅓ cup loosely packed and it just wasn’t flavourful enough. The rule: ⅓ cup firmly packed (really press the leaves into the measuring cup) or more if you want to push that minty profile. You can go up to ½ cup packed for a really intense mint version. It’s what gives the dip all its summery character. Don’t be shy.

🥄 Pistachios in the dip AND on top

This is my favourite trick for this dip. Put half the pistachios in the food processor with the other ingredients (they’ll get finely ground into the dip and add texture and colour throughout), and keep the other half to sprinkle on top right before serving (for the visual and the crunch). Roughly chop the topping pistachios with a knife so you get visible pieces.

🧄 Roughly chopped garlic: let the food processor do the work

No need to finely mince the garlic by hand. Just cut it into rough chunks and let the food processor do the work. The garlic gets evenly blended with the rest of the ingredients and you save yourself 2 minutes of prep. Two cloves is the perfect amount: enough for punch, not enough to overpower the feta and mint.

📦 Keeps 3 days in the fridge + let it temper for 15, 20 minutes

The dip keeps for about 3 days in the fridge in an airtight container. One catch: straight out of the fridge, the olive oil tends to solidify and the dip is too firm and cold to enjoy properly. Take it out 15 to 20 minutes before serving to let it come to room temperature. The texture goes back to creamy and the aromatic profile wakes right up. That’s also why it’s best the day it’s made.

🍽️ The signature charcuterie board for entertaining

This dip shines on a big charcuterie board. Build the board around it: place the dip in the center in a nice bowl, then arrange around it assorted charcuterie (prosciutto, salami, chorizo), fresh burrata, cherry tomatoes or sliced fresh tomatoes, Castelvetrano olives, grilled pita bread, homemade crostini and crudités (celery, carrots, cucumbers). With my Marinated feta with olives and herbs on the same board, you’ve got the ultimate Mediterranean appetizer spread.

✅ What to serve with my feta, pistachio and mint dip?

It’s incredibly versatile. Served as an elegant appetizer for entertaining, bring it out with homemade crostini, grilled pita bread, crudités (celery, carrots, cucumbers, radishes), tortilla chips or homemade focaccia cut into cubes. For a complete charcuterie board, pair it with my Marinated feta with olives and herbs, my Dates stuffed with goat cheese and pistachios, fresh burrata, fresh tomatoes, Castelvetrano olives and assorted charcuterie. It also pairs beautifully with my Grilled halloumi skewers with honey, thyme and lemon sauce for a complete Mediterranean appetizer spread.