Food Processor
Sharp knife
Cutting board
Spoon or Spatula
Small Saute Pan
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Prepare the Pine Nuts
In a small saute pan, toast pine nuts over low heat for approximately 4 minutes, shaking the pan frequently, until golden brown and fragrant. Remove from heat and set aside to cool.
Make the Whipped Feta
Add feta, Greek yogurt, lemon juice, minced garlic, red pepper flakes, and sea salt to the bowl of a food processor. Pulse until mixture is completely smooth and creamy, scraping down sides as needed, about 2-3 minutes.
Assemble and Serve
Transfer whipped feta to a serving bowl and smooth the top with a spatula, creating a shallow well in the center. Drizzle olive oil over the surface, then sprinkle with toasted pine nuts, pistachios, chopped mint, parsley, and additional red pepper flakes.
Toasting Pine Nuts
Heat a small dry saute pan over low heat. Add pine nuts and stir frequently for 3-4 minutes until they turn golden brown and become fragrant. Watch carefully as they can burn quickly. Remove from heat immediately when done.
Make-Ahead Tip
This dip can be made up to 2 days in advance. Store covered in refrigerator and add toppings just before serving.
Calories: 637kcal, Carbohydrates: 24g, Protein: 25g, Fat: 53g, Saturated Fat: 11g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 20g, Trans Fat: 0.003g, Cholesterol: 47mg, Sodium: 883mg, Potassium: 969mg, Fiber: 8g, Sugar: 6g, Vitamin A: 4639IU, Vitamin C: 52mg, Calcium: 467mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.