Best Pistachio Dip Recipes

PISTACHIO CHEESE DIP

Steps:

• In a medium microwave-safe bowl, microwave the pistachios on high for 1 minute to toast them. Allow to cool completely, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Cheddar cheese, mayonnaise, and milk until smooth. Add the parsley, vinegar, garlic salt, onion powder, white pepper, salt, and dill. Fold in the pistachios.
• Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour before serving with crackers or pita chips.

PISTACHIO AMARETTO FRUIT DIP RECIPE

Steps:

• Mix it all together and refrigerate. This is so good. You will want to double the recipe. I bet this would be good with different flavored pudding. ENJOY P.S. i used cut up fruit, graham crackers, and mini nilla wafers.

PISTACHIO FRUIT DIP

Steps:

• Cream the cream cheese till soft and fluffy.
• Add pudding mix and confectioners till mixed and fluffy.
• Add milk slowly till well blended.
• Add Cool Whip and blend thoroughly.
• Chill and serve in a large bowl alongside fresh fruit or put on top of a fresh fruit salad.

THE BEST PISTACHIO DIP

Steps:

• Put room temperature cream cheese in a bowl. Mix with spoon until creamy.
• Add the pineapple and mix very well.
• Once the pineapple has been mixed in add little by little the pistachio pudding dry mix to the cream cheese and pineapple mixture. Making sure to mix every time you add a little.
• I recommend you make a little taste test every time you add some pudding mix some people like less pudding mix and some like more.
• Refrigerate .
• Eat with ritz crackers.Yummy ! Enjoy.

SHISHITO PEPPER-PISTACHIO DIP RECIPE

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside.
• Meanwhile, bring a medium pot of water to a boil. Boil scallions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green).
• Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture along with tofu and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 Tbsp. water to loosen.
• Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.

PISTACHIO DIP

Steps:

• Mix all the ingredients on a food processor, put some whole pistachio nuts on the top as decoration. Ideal with toasted pita bread or mini tostadas (you can cut pita bread or corn flour tortillas in triangles and put them at the oven until golden).

PISTACHIO CHEESE DIP

Steps:

• In a medium microwave-safe bowl, microwave the pistachios on high for 1 minute to toast them. Allow to cool completely, about 10 minutes.In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Cheddar cheese, mayonnaise, and milk until smooth. Add the parsley, vinegar, garlic salt, onion powder, white pepper, salt, and dill. Fold in the pistachios.Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour before serving with crackers or pita chips.