Vegan Feta & Pistachio Dip with Lime Leaves and Rosemary

Square overhead photo of vegan whipped feta and pistachio dip on a grey background with lime leaves and olive oil and white flowers around.

5 from 1 vote

Vegan Feta & Pistachio Dip with Lime Leaves and Rosemary

This delicious creamy dip is bursting with flavour from the tangy vegan feta and rich pistachios, balanced with zesty citrus and fragrant lime leaves and rosemary. Serve with vegetable crudités and crackers as part of a graze board or mezze platter. Leftovers also taste great in sandwiches or salad dressings or stirred into pasta!

Prep Time1

Total Time2

Servings:

Author: Camilla Sanderson

Ingredients

100 g shelled pistachios
2 tablespoon extra virgin olive oil, plus extra to drizzle on top
200 g vegan feta or greek style "cheese|, I recommend Violife
1 garlic clove, roughly chopped
1 long red chilli, de-seeded and roughly chopped
1 lemon, zest and juice
6 lime leaves, stem removed and roughly chopped
1 rosemary sprig, stem removed
¼ cup vegan plain or Greek yoghurt
2 tablespoon water
½ teaspoon salt

Instructions

Whizz together the pistachios and olive oil in a food processor until it becomes a gritty consistency.
(TM instructions: 10 secs / sp. 10 then scrape down the sides.)
100 g shelled pistachios, 2 tablespoon extra virgin olive oil
Add the rest of the ingredients and whizz until smooth, scraping down the sides with a spatula every now and then.
(TM instructions: 1 minute / gradually go from sp. 4-9)
200 g vegan feta or greek style "cheese|, 1 garlic clove, 1 long red chilli, 1 lemon, 6 lime leaves, 1 rosemary sprig, ¼ cup vegan plain or Greek yoghurt, 2 tablespoon water, ½ teaspoon salt

Notes

Keeps for up to 1 week in an airtight container in the fridge, or up to 3 months in the freezer.
Substitute the lime leaves and rosemary for any other soft herbs.
Substitute the vegan yoghurt for vegan soured cream or cream cheese for a richer dip.

Nutrition