Servings: Makes about 1 1/2 cups
- 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.
This classic Middle Eastern dish is easy, delicious, and vegan. It can be used as a dip or a spread.
Total Time: 45 minutes
Yield: 4 servings (1/3 cup) – Allandale recommends you double the entire recipe because you’re bound to want more!
Recipe by Ellie Krieger
1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish (optional)
2 tablespoons tahini
2 tablespoons lemon juice
Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.