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Feta dip

with pistachios and herbs

Feta dip

with pistachios and herbs

Duration
approx. 20 min.
Effort
easy

Ingredients for 4 people

  • 1Organic orange(s)
  • 2 Sprig(s)Rosemary
  • 4 Sprig(s)Thyme
  • 0.5 BunchItalian parsley
  • 25 gPistachio nuts
  • 200 gFeta cheese from goat’s milk
  • 100 gCream cheese (16% fat)
  • 2 TspKühne Balsamic Dressing
  •  Freshly ground black pepper
  •  Salt

Nutritional information

Approx. 190 kcal / 19 g protein / 12 g fat / 5 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Feta-Dip mit Pistazien und Kräutern

1. Wash the orange in hot water and wipe dry. Remove the peel with a zester and finely chop, then squeeze the juice. Rinse the herbs and shake dry. Pluck the needles or leaves and finely chop. Chop the pistachios.

2. Mash the feta with a fork and mix with the cream cheese. Add enough orange juice until the mixture has a creamy consistency. Add the orange peel, herbs and pistachios. Season with aceto balsamico, pepper and a little salt as desired.

3. Pitta bread strips or vegetable sticks make a fantastic accompaniment. The dip also tastes great with baked potatoes or country potatoes.

1. Wash the orange in hot water and wipe dry. Remove the peel with a zester and finely chop, then squeeze the juice. Rinse the herbs and shake dry. Pluck the needles or leaves and finely chop. Chop the pistachios.

2. Mash the feta with a fork and mix with the cream cheese. Add enough orange juice until the mixture has a creamy consistency. Add the orange peel, herbs and pistachios. Season with aceto balsamico, pepper and a little salt as desired.

3. Pitta bread strips or vegetable sticks make a fantastic accompaniment. The dip also tastes great with baked potatoes or country potatoes.