Whipped Feta Dip With Caramelized Figs & Pistachios
BY HEATHER BELL & JENNY ENGEL
If TikTok has taught us anything, it’s that feta makes things betta (we’re still baking up that viral tomato pasta). This silky-smooth dip is packed with lemon, garlic, thyme, and oregano, and then given a dose of holiday elegance with figs and crunchy pistachios.
SERVES 4
¾ cup vegan feta
⅓ cup plain unsweetened vegan yogurt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1 teaspoon agave nectar
¼ teaspoon plus ⅛ teaspoon salt, divided
⅛ teaspoon black pepper
¼ teaspoon fresh thyme, plus more for garnish
1 teaspoon finely chopped fresh oregano
2 tablespoons vegan butter
8 to 10 fresh or dried figs, cut into thick slices
2 tablespoons sugar
½ teaspoon red wine vinegar
¼ cup roasted salted pistachios
1. Into a food processor, add feta, yogurt, lemon juice, olive oil, garlic, agave, ¼ teaspoon salt, black pepper, thyme, and oregano. Blend until smooth. Transfer to a shallow serving bowl, and set aside.
2. In a nonstick skillet over medium-low heat, melt vegan butter. Add figs and sugar, stir to coat, and cook about 3 minutes. Add vinegar and remaining ⅛ teaspoon salt and cook 1 more minute. Remove from heat.
3. To serve, top feta dip with figs and pistachios. Garnish with fresh thyme.
HEATHER BELL & JENNY ENGEL (sporkfoods.com) are authors of Spork-Fed and Vegan 101 and co-owners of Spork Foods—a Los Angeles-based gourmet vegan food company.
