Pistachio Dip

Great for parties!

I first served this for an event at my home that was to benefit KMFA. They loved it so much that KMFA published the recipe in their next newsletter. One woman who took the leftovers home reported her husband licking the bowl days later.

Ingredients

• 1 cup raw unsalted shelled pistachios (7 ounces)

• 1 large shallot, minced

• 1/4 cup champagne vinegar or white wine vinegar

• 1 cup mayonnaise

• 2 tablespoons fresh lemon juice

• 1 large garlic clove, grated

• 1/2 cup extra‑virgin olive oil

• 2 cups crème fraîche

• 1/4 cup minced flat‑leaf parsley

• Fresh chopped tarragon leaves (1–2 tablespoons)

• salt and freshly ground pepper to taste

• 10 large Belgian endives (red or green) or very thinly sliced black radishes

Instructions

Toast the pistachios: Preheat the oven to 350°F. Spread pistachios on a rimmed baking sheet and toast for 8 minutes. Let cool, then pulse in a food processor until coarsely ground.

Make the base: In a large bowl, whisk together the mayonnaise, lemon juice, and garlic. Gradually whisk in the olive oil until thickened. Soak the minced shallot in vinegar for 10 minutes. Drain the shallots and stir them into the mayonnaise mixture along with the crème fraîche, parsley, and tarragon. Add the ground pistachios and season with salt and pepper.

Serve: Transfer the dip to small bowls and serve with the endive leaves or radishes. Garnish with extra chopped toasted pistachios.