Whipped Herb Feta and Pistachio Dip

 

Absolutely delicious dip I found online and made for a Mediterranean feast with my mom after our return from the Dalmatian coast.

Whipped Herb Feta and Pistachio Dip

slightly modified from foodmymuse

Ingredients:

1/2 cup roasted and shelled pistachios, plus more for garnish

8 oz. feta

1 lemon (zest), divided

1/3 cup cilantro, chopped

1/4 cup green onions (or scallions), chopped

1/2 tsp. honey

good olive oil for topping, plus some as needed for dip consistency 

pita bread, for serving 

Instructions:

1. In a food processor, add pistachios and process for 10 seconds.

2. Add feta, 1/2 lemon zest, cilantro, green onions, and honey. Process until smooth but stilly chunky. Add olive oil as needed for consistency.

3. To serve, place dip in a wide dish and create a well in the middle. Fill well with olive oil, and garnish with reserved lemon zest, additional pistachios, and a few cilantro leaves and green onions as desired.

4. Serve with pita bread.

Spinach Sausage Queso Dip

 

Spinach Sausage Queso Dip

from Q

Ingredients:

1-32 oz. block Queso Blanco Velveeta 

1-8 oz. block cream cheese

1-10 oz. can diced tomatoes with green chilies (keep the liquid)

1 stick butter

1 lb. mild Italian sausage

1-10 oz. block frozen chopped spinach

1 onion, diced

1/2 tsp. garlic powder

1/2 tap. smoked paprika

1/2 tsp. chili powder 

1/4 tsp. mustard powder (optional)

salt and pepper to taste

To serve:

- tortilla chips (optional)

Instructions:

1. In a crockpot on high, add Velveeta, cream cheese, diced tomatoes (including liquids), and butter. Set aside.

2. In a large skillet on medium-high heat, cook onion, sausage, and frozen spinach together until cooked through. Season with garlic powder, smoked paprika, chili powder, and mustard power (if using).

3. Add sausage mix to crockpot when fully cooked, and stir to combine. Season with salt and pepper to taste. Once fully melted, set on Keep Warm setting and serve!