We love hosting at Feed, and these delicious dips are super quick and easy to make and brighten up your dinner table!
Feta and Pistachio Dip
Ingredients
- 100g pistachios, shelled
- 75ml olive oil
- 200g organic feta cheese
- Handful chopped parsley
- Handful chopped coriander
- 1 garlic clove, crushed
- 1/2 red chilli, chopped
- 3 tbsp Greek yoghurt or natural/coconut/dairy free yoghurt
- Zest of 1 lemon, juice of 1/2
- Salt and pepper to taste
- Pinch of paprika
Method
- In a food processor, blitz the pistachios and then drizzle in the oil
- Mix for a further 30 seconds
- Add in all the other ingredients, reserving a few parsley leaves for garnish
- Pulse for a chunkier mixture, blitz for a smooth mixture
- Season to taste
- Serve and sprinkle with some paprika and coriander or parsley leaves
Spicy Pepper, Onion and Tomato Salsa Dip
- 4 ripe tomatoes (beef tomatoes are the best)
- 1 red onion
- 1 red pepper, deseeded
- 1 green pepper, deseeded
- 1 finely chopped garlic
- 2 red chillies, deseeded
- 1 x 20g packet of flat leaf parsley, leaves picked, washed, dried and finely chopped
- 2 tsp sumac
- 1 tsp pomegranate molasses
- 2 tsp organic raw (if possible) red wine vinegar
- 1 tbsp freshly squeezed lemon juice
- 4 tbsp extra virgin olive oil
- 1 tsp crushed sea salt and freshly ground black pepper
- Handful of mint (to serve)
Method
- Carefully chop the tomatoes, peppers, onions in very small dice (you will need a very sharp knife and a steady hand!)
- Crush and chop the garlic, slice the chilies
- In a bowl mix all the ingredients and let them rest in the fridge for at least 30 minutes
- Season to taste
- Bring to room temperature before serving
- Spoon into a serving dish and scatter over some mint
We like to serve the dips with our oat multi-seed crackers or crusty sourdough thinly sliced and toasted!