Description
This Pomegranate Pistachio Feta Dip is a creamy, tangy, and vibrant appetizer combining rich feta cheese with the freshness of lemon, garlic, and Greek yogurt, topped with jewel-like pomegranate seeds, crunchy pistachios, and fragrant mint. Perfect for serving with pita bread, chips, or fresh veggie sticks, this dip blends sweet, salty, and nutty flavors for a delightful snack or party spread.
Ingredients
Scale
Dip Base
- 7 oz (200 g) feta cheese, well-drained
- 4 oz (115 g) cream cheese, softened to room temperature
- 3 tbsp plain Greek yogurt (full-fat preferred)
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 1 small garlic clove, very finely minced or grated
- 1–2 tsp honey, to taste
- 1/4 tsp ground cumin (optional)
- Salt, to taste (often very little or none, depending on feta)
- Freshly ground black pepper, to taste
Topping
- 1/2 cup pomegranate arils (seeds)
- 1/3 cup shelled pistachios, roughly chopped
- 1–2 tbsp fresh mint leaves, finely chopped (or parsley)
- 1–2 tsp honey, for drizzling
- 1–2 tbsp extra-virgin olive oil, for drizzling
- Pinch of flaky sea salt (optional)
To Serve
- Toasted pita bread, pita chips, crostini, or crusty bread
- Fresh veggie sticks (cucumber, carrot, bell pepper, radishes)
Instructions
- Prepare the dairy base: Place the feta cheese in a bowl and crumble it with a fork or break into chunks. If the feta is overly salty, rinse briefly under cool water and pat dry, or soak in cold water for 5–10 minutes before draining and drying.
- Soften and combine: In a medium bowl or food processor bowl, add crumbled feta, softened cream cheese, and Greek yogurt. Let sit at room temperature for 5–10 minutes if too firm to achieve a smoother blend.
- Flavor the dip: Add olive oil, lemon juice, lemon zest, minced garlic, honey, and optional ground cumin to the bowl. Season lightly with black pepper and only a small pinch of salt, since feta is naturally salty.
- Blend until creamy: By hand, whisk or mash with a fork until mostly smooth with small feta bits. Or pulse and blend in a food processor for 20–30 seconds until spreadable but not runny, scraping the bowl as needed.
- Taste and adjust: Add extra honey for sweetness, lemon juice for brightness, or olive oil for richness, blending after each addition. Adjust salt and pepper to preference.
- Adjust consistency: If too thick, blend in 1–2 tsp Greek yogurt or a splash of water or milk until silky. If too loose, crumble in more feta or refrigerate 20–30 minutes to thicken.
- Chill the dip: Transfer to a serving bowl, smooth the top with a spoon to create swirls, cover, and refrigerate at least 30–45 minutes for flavors to meld and texture to set.
- Prepare toppings: Remove pomegranate arils from fruit if not pre-packaged and pat dry. Roughly chop pistachios, leaving varied pieces for texture. Finely chop fresh mint or parsley, discarding stems.
- Assemble before serving: Remove dip from fridge 10–15 minutes prior for best texture. Gently swirl the surface, then scatter pomegranate arils, pistachios, and mint evenly on top.
- Finish with drizzles and seasoning: Drizzle honey in thin ribbons over the toppings, then olive oil for shine and richness. Optionally, add a pinch of flaky sea salt and freshly cracked black pepper.
- Serve: Offer immediately with toasted pita, pita chips, crostini, or fresh vegetable sticks. If making ahead, store dip base covered in fridge and add toppings just before serving to maintain freshness and crunch.
Notes
- If feta is extremely salty, soaking helps balance flavor and texture.
- Honey quantities can be adjusted based on sweetness preference and feta saltiness.
- Ground cumin is optional but adds warmth and complexity.
- Use full-fat Greek yogurt for creaminess and optimal texture in the dip.
- Letting the dip rest and chill improves flavor melding and thickens the texture for easier spreading.
- For a vegan or dairy-free version, substitutes would be needed but this recipe is not inherently vegan or vegetarian.
- Adding toppings just before serving preserves their texture and vibrant appearance.
