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Pomegranate Pistachio Feta Dip

Delicious Pomegranate Pistachio Feta Dip to Brighten Your Table

This Pomegranate Pistachio Feta Dip is a vibrant and creamy appetizer that combines feta, pomegranate, and pistachios for a delightful dish.
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Prep Time 15 minutes
Chilling Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 7 oz feta cheese ensure it's well-drained for a creamy texture
  • 4 oz cream cheese softening it to room temperature helps it blend smoothly
  • 3 tablespoon plain Greek yogurt full-fat adds richness and tangy flavor
  • 2 tablespoon extra-virgin olive oil brings a lovely, fruity note
  • 1 tablespoon fresh lemon juice adds brightness and balances flavors
  • 1 teaspoon lemon zest finely grated enhances the lemony aroma
  • 1 small garlic clove very finely minced for a savory kick
  • 1-2 teaspoon honey sweetens to taste, balancing the salty feta
  • ¼ teaspoon ground cumin optional, introduces warmth and depth
  • Salt season to taste, but use sparingly as feta can be salty
  • Freshly ground black pepper adds a subtle spice
For the Topping
  • ½ cup pomegranate arils adds a burst of color and sweetness
  • ⅓ cup shelled pistachios roughly chopped for crunch and nuttiness
  • 1-2 tablespoon fresh mint leaves finely chopped for refreshing touch
  • 1-2 teaspoon honey drizzled on top to enhance sweetness
  • 1-2 tablespoon extra-virgin olive oil a final touch for a beautiful finish
  • Pinch of flaky sea salt optional, adds a gourmet flair
To Serve
  • Toasted pita bread warms up beautifully for dipping
  • Pita chips provide a crunchy contrast
  • Crostini perfect for spreading
  • Fresh veggie sticks such as cucumber, carrot, bell pepper, or radishes

Equipment

  • Medium bowl
  • fork
  • Whisk
  • Food Processor

Method
 

Preparation Steps
  1. Start by placing the feta cheese in a medium bowl and crumble it with a fork until it's in small pieces.
  2. In the same bowl, combine the crumbled feta, softened cream cheese, and Greek yogurt.
  3. Pour in the olive oil, lemon juice, lemon zest, minced garlic, honey, and optional ground cumin.
  4. Using a sturdy whisk or fork, mash and whip the mixture until mostly smooth.
  5. If the dip seems too thick, add Greek yogurt or a splash of water to thin it out.
  6. Transfer the dip to a serving bowl and refrigerate for at least 30-45 minutes.
  7. While the dip chills, prepare the toppings by removing and drying the pomegranate arils and chopping the pistachios and herbs.
  8. Take the dip out of the refrigerator, swirl the surface with a spoon, and top with pomegranate arils, pistachios, and mint.
  9. Drizzle honey and olive oil over the toppings, and sprinkle with flaky sea salt and black pepper.
  10. Serve immediately with toasted pita, pita chips, crostini, or veggie sticks.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 6gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 120IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For the best flavor, use fresh ingredients and chill the dip to allow flavors to meld.

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