Feta, pistachio and mint dip

Name: Feta, pistachio and mint dip
Prep time: 5 min
Total time: 5 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 200 g regular block feta (not the reduced-fat version); ½ cup (65 g) unsalted shelled pistachios (+ a little extra for serving); ⅓ cup packed fresh mint leaves (or more to taste); 2 garlic cloves, roughly chopped; ¼ cup (60 ml) extra-virgin olive oil (+ a little extra for serving); Freshly ground black pepper, to taste

Preparation 5 min
Servings 6 to 8
Freezing I do not suggest

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Feta, pistachio and mint dip

200 g regular block feta (not the reduced-fat version)
½ cup (65 g) unsalted shelled pistachios (+ a little extra for serving)
⅓ cup packed fresh mint leaves (or more to taste)
2 garlic cloves, roughly chopped
¼ cup (60 ml) extra-virgin olive oil (+ a little extra for serving)
Freshly ground black pepper, to taste

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Preparation

Place the feta, pistachios, fresh mint leaves, roughly chopped garlic, olive oil and black pepper in the food processor.
Blend until you get a smooth and creamy dip, scraping down the sides with a spatula as needed.
Taste and adjust as needed: a little more olive oil for a creamier texture, a little more mint to intensify the herby profile, one last turn of the pepper mill.
Transfer the dip to a nice serving bowl. Garnish with a drizzle of olive oil, a handful of roughly chopped pistachios and a few whole fresh mint leaves.
Serve immediately with homemade crostini, grilled pita bread or crudités.