- 2 tablespoons pine nuts
- 8 ounces Greek feta cheese, crumbled (1 3/4 cups)
- 1/2 cup plain yogurt
- 1 small garlic clove
- 1/4 cup fresh dill
- 2 tablespoons snipped chives
- Freshly ground pepper
- In a small skillet, toast the pine nuts over moderate heat, tossing, until light golden, about 3 minutes. Let cool.
- In a food processor, combine the feta with the yogurt and garlic and process until smooth. Add the dill and chives and pulse until the herbs are chopped. Season the dip with pepper. scrape into a bowl and refrigerate. Sprinkle the pine nuts on top just before serving.
Toasted baguette slices and cut-up vegetables.