Eugene's Whipped Feta Dip with Toasted Nuts

In a small skillet, heat the oil over high. When it shimmers, add the nuts and pepitas; cook, stirring often, until beginning to brown, 1 to 2 minutes. Add the sesame seeds; stir until golden, about 1 minute. Remove from heat. Carefully add the lemon juice (it will sputter). When the nuts and seeds turn very deep brown and stop sputtering, scrape them into a small bowl; let cool.

In a food processor, puree the feta, yogurt, and crème fraîche. Transfer to a bowl. Stir in the nuts, seeds, and 1 tbsp. each dill, mint, and onion. Garnish with more herbs and onion; season with salt and pepper. Serve with crudités.