Whipped Feta Pistachio and Date Syrup Dip is creamy, salty, tangy, nutty, and sweet… just slightly sweet… and oh so good!! This dip recipe is simple to make and takes just minutes in your food processor. As well, you can make this ahead of time and it can be served hot or cold (or at room temperature).
The perfect appetizer dip recipe!
Whipped Feta Pistachio and Date Syrup Dip
The last time I made this recipe I didn’t want to use my large food processor (because I didn’t want to wash it afterward). Well, that was a mistake. I used my small food processor which is more of a chopper. Because the ingredients didn’t have room to move around, it took at least 3 times longer to mix than it would have in the large food processor.
Moral of the story. Don’t try to cut corners because it’ll cost you in the long run. 😔
Let’s talk about feta cheese
Feta cheese is salty and tangy with a creamy but crumbly texture. Traditionally, feta cheese was made with sheep’s milk. Primarily now, it is made from sheep’s milk, goat’s milk, or cow’s milk.
Although feta’s main characteristic flavors are salt and tang, there are two other variables that determine the taste of feta cheese. Mainly, where it’s made and how long it’s brined. Greece, Bulgaria, and France are the areas where feta is made which affect flavor. This is because each region uses different amounts of salt content and different milk.
What do these varieties tastes like?
A quick look at the main characteristics of each region
- Greek feta has a strong ‘bite’. It’s salty, creamy, salty, tangy, and lemony. Most Greek feta varieties have at least 70 percent sheep’s milk, and the remainder tends to be goat milk.
- French feta is made from sheep’s milk; specifically, the milk left over from making Roquefort. It’s not as tangy as Greek feta.
- Bulgarian feta is made from sheep’s milk and is generally creamy but tangy with varying degrees of saltiness. Often, Bulgarian feta contains yogurt cultures which can give it a fermented or tart finish.
When you’re shopping for feta, be aware of these differences. When you find a feta cheese that you like, make note of the milk used and the brand.
One ounce of feta has about 76 calories and 6.5 grams of fat. As well, it has 5 grams of protein.
I mentioned that feta is salty. If you’re watching sodium intake, you can soak feta in water a few minutes prior to serving to decrease salt content.
What you’ll need to make Whipped Feta Pistachio and Date Syrup Dip
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Feta cheese. I prefer the block of feta. It lasts longer than crumbled. I like this brand.
- Greek yogurt. Fage 0% milkfat is hands down my favorite Greek yogurt. You can use full fat as well.
- Olive oil or avocado oil. I use this avocado oil.
- Ground black or red pepper
- Date syrup. I use this brand. Fig fam is a lovely option instead of date syrup.
- Pistachios. The ‘no shells’ bags are the way to go! As well, you can replace pistachios with any nut.
- Pita wedges, crackers, and vegetables for dipping
Making this dip is simple. Simply add the feta, yogurt, olive oil, lemon juice, and black pepper to your food processor. Process the ingredients until they are smooth.
Spoon the mixture into a serving bowl and top with date syrup and pistachios. I like to toast the pistachios, but you don’t have to.
Finally, I like to serve this dip with a mild but sturdy cracker, like Triscuit or Wheat Thins. Use your favorite. It’s also good with pita and naan wedges. Vegetable sticks like celery, peppers, carrots, and cucumbers make good scoopers too.
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Whipped Feta Pistachio and Date Syrup Dip
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- 8 ounces feta cheese I like this brand
- ⅓ cup Greek yogurt Fage 0% milkfat
- 1 tablespoon avocado oil or olive oil. I use avocado oil
- 1 medium lemon zested and juiced
- ¼ teaspoon ground black pepper ore ground cayenne pepper
- 2 to 3 tablespoons date syrup I use this brand
- ½ cup pistachios I like these
- Toast your pistachios, if desired. Place pistachios in a small pan on medium heat. Heat until you smell the pistachios. This is your indication the oils are heating up. Toss them around the pan. Watch carefully and remove as soon as you smell them or they start getting 'toasted' (light brown places on them)
- Add the feta, yogurt, olive oil, lemon juice (zest & juice), and black pepper to your food processor or blender. Process the ingredients until they are smooth.
- Spoon the mixture into a serving bowl and drizzle with date syrup and pistachios. I like to toast the pistachios, but you don't have to.
- If you want to serve it hot you can microwave it for a few minutes or bake it for 10 to 15 minutes at 350°F (be sure to put it in an oven-safe dish).
- I like to serve this dip with a mild but sturdy cracker, like Triscuit or Wheat Thins. Use your favorite. It's also good with pita and naan wedges. Vegetable sticks like celery, peppers, carrots, and cucumbers make good scoopers too.
Do you have to use date or fig syrup? Would honey work instead?
Yes, it will. Any syrup will work, honey, maple, agave