Circle B Kitchen

I was going to begin this by mentioning that we've arrived at the time of year when, due to the increased number of parties on the calendar (whether they be the holiday or football sort or maybe both), we're probably indulging in excessively large amounts of things like chips and dip. But then I got to thinking that here at the Circle B Kitchen, we eat inordinately vast amounts of chips and dip all year long and for no apparent reason other than we like em. No party necessary. Although, I might suggest that any time chips and dip enter the room, there's a strong chance that a party-like ambience may follow. So there's a thought... no party planned? Just throw together some chips and dip and let it go from there. You just never know.

I'm also a chronic hoarder when it comes to dip recipes, so when I came across this one on TastingTable, I was more than a little excited. And as I suspected, you would be hard pressed to find a more scrumptious, and dare I say it, addictive dip for that aforementioned party you will be attending or hosting sometime between now and next year's Super Bowl. There's nothing wrong with thinking ahead. This dip is creamy, it's cheesy, it's nutty, it's peppery and will play nice with just about any chip or cracker you introduce it to.

And there really isn't anything easier than throwing the above-pictured ingredients into the food processor or blender. No chopping, dicing or slicing required.

The only thing I ask is that you hunt down a good, creamy feta cheese. You want this dip to be creamy and smooth, and if you try to accomplish that with an already-crumbled feta cheese in a tub, you are setting yourself up for heartbreak and disappointment. And we'll have none of that during the holidays. My go-to feta cheese, which I've mentioned before, is and always has been Trader Joe's Pastures of Eden Israeli sheep's milk feta. It's crazy creamy with the perfect balance of salt and tang and so good in this dip. If you don't have a Trader Joe's nearby, then find yourself a good, creamy French feta, maybe a Greek one, but always in a block, never pre-crumbled. I'm not usually quite this difficult and naggy (am I?), but you will thank me. Promise. Other than that, this dip is a slam dunk.

Alrighty then, people, 'tis the season for dipping and chipping and making merry. Break out the bubbly! Here's the recipe...

Pistachio Feta Cheese Dip

Click here for a printable recipe

Recipe from TastingTable

1⅔ cups pistachios
½ cup olive oil, plus more for drizzling
3 garlic cloves
1½ cups cilantro leaves and tender stems
¼ cup dill fronds
3 cups (1 pound) creamy feta cheese
½ cup yogurt
Lots of cracked black pepper

1. In a food processor, pulse the pistachios, olive oil and garlic into a fine paste.

2. Add the cilantro and dill, and process until well incorporated into the paste. Add the feta and yogurt, and process until smooth.

3. Transfer to a bowl and drizzle with olive oil and lots of freshly cracked black pepper. Serve with chips or crackers of your choosing.