Pistachio Yogurt Dip/Spread

Sauces, dips, and seasonings all bring a dish together. Without them you wouldn’t know the distinction between curry chicken or Nashville hot chicken (something I still need to try with a large tub of ice water and lots of napkins to wipe my tears). What’s even better is that there is a myriad of different sauces, spreads, dips, and seasonings that use nuts as their ingredients. And this recipe is no exception.

The concept of making peanut butter was genius. The process of making this creamy treat motivated me to make my own spread with my favorite nutty ingredient: pistachios, which I just learned are botanically a seed. I can’t tell you the amount of times I’d snack on these as a kid. The minute they put it in ice cream for me, it was game over. These green seeds have a pinch of sweetness to them and works so well with cream and salt. Rich in protein with antioxidant and anti-inflammatory agents, pistachios possess a high amount of nutrients aside from their delicious taste. Originated from western Asia around 6750 BCE, they were once exclusively a royal food according to the Queen of Sheba, and are now sold in any global commercial market for about $7 a pound (sometimes more) today.

This a classic recipe that has absolutely never failed me. Nutty, sweet, and creamy, the pistachio-yogurt spread is versatile for working amazingly with a variety of ingredients. I normally call this a spread, but it functions as a dip for your favorite crackers, chips, veggies, etc., or used to make sauces for pasta, gravy, salad dressings, etc. Impress your guests by spreading this. on chicken, salmon, or any other protein. Get this spread in just 5-10 minutes!

What You’ll Need…

• Equipment:

  • Food processor or blender

  • Glass container to store: This recipe yields about 7-9 ounces (about 1 and 1/2 jars) which is a good amount for a party of people. I’d advise to refrigerate the spread/dip for no more than 7 days. You can also freeze it to save it for a longer time if you’d like.

• Ingredients: The recipe is a quick and easy process. Once you’ve prepped the ingredients, you throw them in a blender and store immediately in a container.

  • 1 Cup unsalted unshelled pistachios: You’ll want to buy them unshelled. Picking them out of the shell is doable (I’ve done it a few times already), but laborious and sometimes a bit painful on the fingers! Roasted pistachios also work so long as they are not salted.

  • 1/3 Cup water

  • 1/3 Cup 0% fat greek yogurt: I used Fage for this but any brand should do. For a vegan option, look for a plant-based yogurt, the taste is just as delicious.

  • 2 Tablespoon lemon juice

  • 1 Teaspoon kosher sea salt

  • Parsley: This is an optional ingredient as a topping or even to incorporate it into the spread itself for a nice peppery and earthy consistency.