2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
1 1/2 cups crumbled feta (about 7 oz.)
1/4 cup whole milk
1/4 cup sour cream
3 tablespoons chopped fresh dill
2 garlic cloves, minced
1/2 teaspoon freshly grated lemon zest
Thinly sliced watermelon radishes
Heat oil in a small skillet over medium-high heat. Add pine nuts and stir until nuts are golden, 2–3 minutes. Let cool completely.
Purée feta, milk, sour cream, dill, garlic, and lemon zest in a food processor until smooth. Scrape dip into a bowl. Scatter pine nuts over, drizzling with any oil from skillet.
Serve with watermelon radishes for dipping.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 10 of 2016.