Eugene's Whipped Feta Dip with Toasted Nuts
Photography by Marcus Nilsson
Recipe by Eugene Jho
Start to Finish: 15 minutes | Servings: 8 |
Ingredients
2 tbsp. olive oil
3 tbsp. chopped almonds and whole pepitas
1 tbsp. sesame seeds
2 tbsp. fresh lemon juice (from 1/2 lemon)
1 cup crumbled feta (about 4 oz.) or 1 jar (11.3 oz.) marinated feta, drained
1/3 cup plain Greek yogurt
3 tbsp. crème fraîche or sour cream
1 tbsp. chopped fresh dill, plus more for garnish
1 tbsp. chopped fresh mint, plus more for garnish
1 tbsp. chopped red onion, plus more for garnish
Crudités, for serving
Preparation
1. 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.
2. 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.
