Best Pine Nut Dolmades With Yogurt Feta Dip Recipes

FETA-PINE NUT SPREAD

Steps:

• Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. Transfer spread to bowl. (Feta-pine nut spread can be made 3 days ahead. Cover and refrigerate.)

FETA PINE NUT DIP

Steps:

• Preheat oven to 350 degrees F.
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely.
• Combine nuts, red pepper, parsley, basil and mint in a medium bowl. Crumble feta in small pieces, add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour.
• Serve with crackers.

FETA PINE-NUT DIP

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast pine nuts, stirring occasionally, until golden, about 7 minutes, and transfer to a plate to cool. Separately chop nuts, bell pepper, and parsley and combine in a bowl.
• Crumble feta into a food processor and pulse until it resembles coarse meal. Stir feta into nut mixture with garlic, yogurt, and salt and pepper to taste. Serve dip with pita toasts or bagel chips. Makes about 2 cups.

FETA PINE NUT DIP

Steps:

• Preheat oven to 350°F
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes.
• Cool and chop finely.
• Combine nuts, red pepper, parsley, basil, and mint in a medium bowl.
• Crumble feta in small pieces; add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended.
• Stir into the nut and feta mixture.
• Cover and chill for one hour.
• Serve with crackers.