Step-by-Step Instructions

• Prepare the dairy base: Place the well-drained feta cheese in a mixing bowl, using a fork to crumble it finely. If necessary, rinse it under cool water and pat dry. This ensures your Pomegranate Pistachio Feta Dip won’t be overly salty.
• Soften and combine: In a medium mixing bowl or food processor, combine the crumbled feta, softened cream cheese, and Greek yogurt. Let them rest for 5–10 minutes to help the ingredients blend seamlessly.
• Flavor the dip: Add the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, honey, and optional ground cumin to the bowl. Season lightly with a small amount of black pepper and a pinch of salt. Mix well.
• Blend until creamy: Using a whisk or fork, gently mash the mixture until it reaches a smooth consistency, leaving small bits of feta for texture. Alternatively, pulse in a food processor for 20–30 seconds.
• Adjust consistency: If too thick, stir in 1–2 teaspoons of Greek yogurt or a splash of water or milk. If too loose, crumble in extra feta or chill in the fridge for 20–30 minutes.
• Chill the dip: Transfer to a serving bowl, smoothing the top and cover with plastic wrap. Refrigerate for at least 30–45 minutes.
• Prepare the toppings: While the dip chills, remove the pomegranate arils, roughly chop the pistachios and finely chop the mint leaves.
• Assemble before serving: About 10–15 minutes before serving, remove the dip from the fridge and gently swirl the surface with a spatula. Scatter the toppings evenly.
• Finish with drizzles and seasoning: Drizzle honey and extra-virgin olive oil over the assembled toppings, adding a pinch of flaky sea salt and black pepper for extra flavor.
• Serve: Present the dip immediately alongside your choice of vehicles for dipping.