Pistachio Dip

Name: Pistachio Dip
Yield: Makes about 2 cups
Ingredients: ½ cup plus 1 tsp. vegetable oil, plus more for drizzling; 16 garlic cloves, peeled; 1½ cups pistachios; ½ cup pumpkin seeds; 1 poblano chile; 3 scallions, white and light green parts, cut into 1” pieces, plus 2 thinly sliced for serving; Kosher salt; 1 bunch cilantro, coarsely chopped, plus leaves and tender stems for serving; 3 tablespoons lime juice, plus half a lime for squeezing over; 1 radish, thinly sliced, (optional)

By Bar Tartine: Techniques & Recipes (Chronicle Books, November 25, 2014); Adapted by the Bon Appétit Test KitchenPhotographer Chad Robertson

November 6, 2014

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Chad Robertson

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

Adapted from Bar Tartine: Techniques & Recipes by Cortney Burns and Nicolaus Balla. Published by Chronicle Books 2014.

Recipe notes