Follow these steps for perfect results
Salt
to taste
Melon seeds
Cashew nuts
Feta Cheese
Curd (Dahi / Yogurt)
Parmesan cheese
Lemon juice
freshly squeezed
Black pepper powder
Dill leaves
chopped
Wash and chop the dill leaves.
Add dill leaves, half the cashew nuts, melon seeds, yogurt, salt, and feta cheese to a blender.
Blend until smooth, adding a little water if needed to reach a thick consistency.
Add the remaining cashews, Parmesan cheese, and black pepper powder to the blender.
Blend again, leaving some cashew pieces for crunchiness and to retain Parmesan flavor.
Squeeze lemon juice into the mixture.
Blend briefly to combine.
Serve with pita chips, crackers, vegetable fries, or nachos.
Expert advice for the best results
Adjust the amount of lemon juice to your taste.
For a smoother dip, soak the cashews in water for 30 minutes before blending.
Use fresh dill for the best flavor.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl, garnished with a sprig of fresh dill and a sprinkle of Parmesan cheese.
Serve with pita bread, crackers, or vegetables.
Pairs well with crudités.
Excellent accompaniment to grilled meats.
The acidity complements the dip's flavors.
Its refreshing profile balances the richness of the dip.
Discover the story behind this recipe
Commonly served as an appetizer or snack in Mediterranean and Continental cuisines.
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