We’ve been making a wholesome walnut feta dip from The Moosewood Cookbook for almost two decades. It’s one of the Blair Family favorites! But the last few times we made it, I could see we needed to change it up a bit — its popularity was waining.
So I switched out the walnuts for something spicier — I used smokehouse almonds instead.
Results? Holy cow. This dip is SO GOOD! I mean it. You are going to want to skip the veggies and the crackers and just spoon this in your mouth like it’s porridge. You will love it.
And if you have any game day gatherings on your schedule, this dip would be perfect!
It’s a super easy recipe, and I’m betting it will become one of your family favorites as well. Let’s get started.
Almond Feta Dip
adapted from The Moosewood Cookbook by Mollie Katzen
As you may be able to tell from the photos, the consistency you’re going for is like a thick hummus — though it doesn’t taste like hummus at all. We like to serve it with fresh veggies, crackers, and even on a crusty loaf of bread. Feta can be a strong tasting cheese, but in this recipe, the feta seems to be liked by all. Even our little kids love this healthy dip.
One 6 ounce can smokehouse almonds (about 1 cup)
Handful fresh parsley
1 cup crumbled feta cheese
1/2 cup water or milk
1 teaspoon paprika
1 small garlic clove
Pinch cayenne pepper
A drizzle of olive oil
Fresh oregano, for garnish
Place almonds and parsley in the bowl of a food processor. Pulse until nuts are ground. Add the feta, milk, paprika, garlic, and cayenne. Process until smooth. Transfer to a bowl and drizzle with the olive oil and sprinkle with fresh oregano. Serve with fresh veggies, crackers, and/or pita chips.
Yield: about 1 3/4 cups
The dip itself is sort of bland looking, so having something colorful to eat it with is a good idea. I hope you try it! And if you do, I hope you’ll let me know if your family likes it as much as mine.