Easy Pistachio Dip With White Beans Feta and Herbs
This easy pistachio dip delivers bold Mediterranean flavor with minimal effort. The creamy white beans, salty feta and nutty pistachios create a rich and satisfying dip. Fresh lemon juice, parsley and chives add a bright and aromatic finish. The texture of the dip is creamy, but I topped it with extra pistachios to add a crunchy element. This healthy appetizer is also a good source of protein, fiber and heart-healthy fats. Serve it with crackers, chips, fresh vegetables or warm bread for an easy snack or party appetizer.
Why You’ll Love This Pistachio Dip
- Delicious – This creamy pistachio dip bursts with Mediterranean flavor. Roasted pistachios add a rich nutty taste, while feta brings a salty and savory element. Fresh herbs, garlic and lemon juice brighten the dip with fresh aromatic notes.
- Easy – This recipe requires minimal effort and cooking skills. Just add the ingredients to a food processor and blend until smooth.
- No Cooking – You don’t need to turn on the stove or oven. This dip works perfectly for warm spring and summer days.
- Ready in 10 Minutes – This recipe comes together fast. Just blend, serve and enjoy.
- Great for Meal Prep – Make it ahead of time and keep it in the fridge for an easy snack or quick appetizer.
- Great for Gatherings – Serve this pistachio dip at game nights, potlucks, picnics or pool parties. It always looks impressive with the colorful toppings.
- Excellent Road Snack – Pack this dip in a lunch box or take it on a road trip with crackers and vegetables. Use an ice pack to keep it fresh and safe to eat.
- Nutritious – White beans, pistachios and feta provide plenty of protein. The beans, nuts and herbs also contain fiber. Olive oil and pistachios add heart-healthy monounsaturated fats.
Ingredients for the Pistachio Dip
- White canned beans
- Roasted pistachios
- Feta
- Extra virgin olive oil
- Fresh parsley and chives
- Garlic
- Lemon
Equipment
- Measuring cups and spoons
- Can opener
- Mesh strainer
- Food processor
- Lemon juicer
- Salt and pepper grinder
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Helpful Tips for Making the pistachio dip
- Check for Shells Thoroughly – Always check the pistachios carefully for leftover shells before blending. Hard shell pieces can damage your food processor.
- Use Raw or Roasted Pistachios – Raw pistachios create a brighter green dip with a milder nutty flavor. Roasted pistachios add a deeper, richer flavor, but they also give the dip a darker green color with brown and yellow tones.
- Use feta in brine. Avoyd crumbled feta as it may contain anti caking agents that will ruin the texture of the dip.
- Season Carefully – Taste the dip before adding extra salt. Roasted salted pistachios and feta already contain plenty of salt, so you may not need additional seasoning. You can always add more salt later if needed.
- Use the Herbs You Love – I used fresh parsley and chives, but many herbs work well in this recipe. Try dill, basil or cilantro for different flavor variations.
- Try Other Beans – Great Northern beans work beautifully in this dip, but you can also use cannellini beans or garbanzo beans.
- Add Ice Cubes for Extra Creaminess – Ice cubes help create a smoother and creamier texture. I often use this trick when making bean dips and hummus.
Serving Suggestions
Serve this pistachio dip right away for the freshest flavor and creamiest texture. Top it with a drizzle of olive oil, chopped herbs, crumbled feta and extra pistachios for added flavor and crunch. Serve the dip with fresh vegetables, crackers or chips for dipping. You can also spread it on toast or a bagel for an easy snack or light meal.
Storage
Store the dip in an airtight container in the refrigerator for 2–3 days. If you store leftover dip that has already been served, try to eat it within 24 hours. Every time you dip food or utensils into the bowl, you introduce microorganisms that can cause the dip to spoil faster. Freezing is not recommended because it changes the texture and makes the dip less creamy.
Easy Pistachio Dip With White Beans Feta and Herbs
Equipment
- Food processor, blender
Ingredients
- 1 can white beans (15.5oz/439g) I used Great Northern beans, drained
- ½ cup roasted pistachios you can use raw too
- 2 garlic cloves medium size
- 2 Tbsp freshly squeezed lemon juice or to taste
- ¼ cup extra virgin olive oil
- 6 oz feta cheese 170g
- 1 bunch fresh parsley or cilantro
- few sprigs of fresh chives
- salt and pepper to taste
- few ice cubes
Instructions
- Drain the can of white beans and add them to the food processor.
- Save some of the pistachios and feta for topping and add them to the food processor with the white beans.
- Wash the parsley and remove the leaves from the stems. Add the parsley leaves and the chives to the food processor. You can save some for topping.
- Add the rest of the ingredients to the food processor – lemon juice, garlic, olive oil, salt and pepper.
- Blend until smooth. Add several ice cubes and blend again for an extra creamy consistency.
- Transfer the dip in a serving bowl.
- Top with some olive oil, crumbled feta, chopped herbs and chopped pistachios.
- Serve with vegetables, chips or crackers for dipping. You can also spread it on a slice of bread.
Notes
Other Dip recipes you might like
Roasted Red Pepper Dip with Feta and Hard Boiled Eggs