Whipped Feta Dip with Pistachio-Mint Pesto and Vegetables
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 1 lemon
- 1 (8-oz) block feta cheese
- 1 cup ricotta cheese
- 2 cloves garlic
- 1 (1-oz) pkg fresh mint
- 1 cup roasted and salted shelled pistachios
- 6 Tbsp olive oil
- 3 Tbsp lemon juice
- 1 (8-oz) pkg thin green beans
- 1 (16-oz) pkg multicolor baby carrots with tops, halved lengthwise
- 1 bunch radishes, halved
- 1 English cucumber, cut into spears
- 1 (9.7-oz) pkg multigrain crispbread
Instructions
- Grate zest and squeeze juice from lemon. Process feta, ricotta, garlic, lemon zest and juice in a food processor until smooth. Spoon into a serving bowl, and season with salt and pepper to taste.
- Wipe processor clean. Process mint, pistachios, olive oil, and 3 Tbsp lemon juice in food processor until mixture is finely ground. Season with salt and pepper to taste.
- Drizzle desired amount of mint pesto over feta dip.
- If desired, cook green beans according to package directions. Cool.
- Serve dip with vegetables and crackers for dipping.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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