FETA PINE-NUT DIP

FETA PINE-NUT DIP
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1/2 cup pine nuts
1/2 red bell pepper
1/2 cup packed fresh flat-leafed parsley leaves
6 ounces feta
1/4 teaspoon minced garlic
1 cup plain yogurt

Preheat oven to 350°F.

In a shallow baking pan toast pine nuts, stirring
occasionally, until golden, about 7 minutes, and
transfer to a plate to cool.

Separately chop nuts, bell pepper, and parsley and combine in a bowl.

Crumble feta into a food processor and pulse until it resembles coarse meal.

Stir feta into nut mixture with garlic, yogurt, and salt and pepper to taste.

Serve dip with pita toasts or bagel chips.


Makes about 2 cups.

Gourmet
August 1999