• Servings : 6
  • Preparation : 10 minutes
  • Calories : 220 cal
  • Carbohydrate : 10 g
  • Lipid : 17 g
  • Fiber : 5 g
  • Protein : 11 g
Comment préparer la meilleure trempette pour vos plateaux de crudités? Essayez cette savoureuse recette signée Isabelle Huot, Docteure en nutrition.


  • 60 ml (1/4 cup) shelled pistachios
  • 1 container (200 g) drained light feta cheese
  • 2 peeled and pitted avocados
  • 125 ml (½ cup) chopped fresh mint leaves roughly
  • 60 ml (1/4 cup) 0% m.g. plain Greek yogurt
  • 10 to 15 ml (2 to 3 tsp.) sriracha sauce
  • Juice of ½ lemon
  • 5 ml (1 tsp) maple syrup
  • Fresh coriander to taste
  • Pepper to taste


1 - Place the pistachios in a food processor. Pulse until you obtain a very fine texture (powder).

2 - Add the rest of the ingredients. Pulse and mix until you obtain a creamy and smooth texture (scrape the edges well while pulsing).Season with salt and pepper to taste

3 - Pour the dip into a bowl and serve!

*Add a squeeze of lemon juice on top of the dip when putting it in the refrigerator. This will prevent the avocado from oxidizing. Cover and store in the refrigerator for 2 days.

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