Feta Pine Nut Dip Recipes

Steps:

• In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.

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.

Steps:

• In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
• Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
• Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

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.

Steps:

• In a food processor, combine feta and ricotta cheese; process until smooth. Add remaining ingredients and pulse until blended but still chunky.

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.)