Are you looking for something delicious, easy to make and incredibly creamy? Look no further than my delicious #PistachioYoghurtDip!
We guarantee it will be the star of your next party – with a flavourful medley of pistachios and yoghurt, it’s guaranteed to tantalise your taste buds.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my Dips.
Pistachio-Yoghurt Dip
Servings: 1
Ingredients
- 200 ml Straggato Yoghurt Authentic , Charalambides Christis
- 150 g Pistachios , raw and shelled plus a tablespoon more for garnishing
- 1 tsp Dry Coriander , ground
- 60 ml EVOO , Extra Virgin Olive Oil
- 25 ml Lemon Juice
- ½ Lemon Zest
- 1 tsp Zaatar
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Turn the oven to 200° C, air circulation and rack set at the middle.
- Use an oven proof dish and add the pistachios. Sprinkle on top the coriander and toast in the oven for about 15’ and until nicely browned. Remove from the oven and allow to cool for 10’.
- Place the toasted pistachios in a bowl of a food processor with the metal blade attached and blitz to coarse ground. Add the lemon juice and zest along with the salt and pepper and process. While processing pour 50ml of the oil aiming to achieve the consistency of a creamy paste.
- Add the pistachio paste into a bowl and fold in the yoghurt. Pour on top the remaining 10ml of the oil and sprinkle all-over the zaatar. Garnish in the centre with some crushed pistachios and serve with raw veggies and crackers.
Video
Sprinkle on top of the pistachios the coriander and
toast in the oven for about 15’.
Once cool, place them in a bowl of a food processor,
and blitz to coarse ground.
Add the lemon juice,
and the lemon zest,
along with the salt and pepper.
While processing pour the oil.
and mix.
Add the pistachio paste into a bowl along with the yoghurt.
Pour on top some more oil,
and sprinkle all-over the zaatar.
Finally, garnish in the centre with some crushed pistachios.
