The Best Pistachio Dip Recipes

PISTACHIO CREME ANGLAISE

Pistachio Creme Anglaise image

Provided by Food Network

Categories dessert

Time 3h30m

Yield 3 cups

Number Of Ingredients 4

Ingredients

2 cups milk
6 egg yolks
1/2 cup sugar
1/2 teaspoon pistachio paste

Steps:

Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours.

THE BEST PISTACHIO DIP

The Best Pistachio Dip image

This is just a three ingredient recipe. Even though it's a easy recipe to do it is very flavorful. Guests will be asking for more.

Provided by Good cooking Mommy

Categories Fruit

Time 4m

Yield 2 Cups, 1 serving(s)

Number Of Ingredients 3

Ingredients

1 (8 ounce) box cream cheese
0.5 (3 1/2 ounce) box jell-o pistachio pudding mix (don't make the pudding just use the dry mix only use half of the mix don't use the whole box)
5 -6 tablespoons canned crushed pineapple (juices drained)

Steps:

Put room temperature cream cheese in a bowl. Mix with spoon until creamy.
Add the pineapple and mix very well.
Once the pineapple has been mixed in add little by little the pistachio pudding dry mix to the cream cheese and pineapple mixture. Making sure to mix every time you add a little.
I recommend you make a little taste test every time you add some pudding mix some people like less pudding mix and some like more.
Refrigerate .
Eat with ritz crackers.Yummy ! Enjoy.

Nutrition Facts : Calories 801.1, Fat 77.9, SaturatedFat 43.8, Cholesterol 249.9, Sodium 730.1, Carbohydrate 15.5, Fiber 0.6, Sugar 12.9, Protein 13.8

PISTACHIO CHEESE DIP

Pistachio Cheese Dip image

Provided by Trisha Yearwood

Categories appetizer

Time 1h

Yield 2 cups

Number Of Ingredients 13

Ingredients

1 cup shelled and chopped raw pistachios
12 ounces cream cheese, softened
16 ounces white Cheddar cheese, grated and at room temperature
1/2 cup mayonnaise
1/2 cup whole milk
2 teaspoons chopped fresh parsley
1 1/2 teaspoons white vinegar
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1/4 teaspoon dry dill weed
Crackers or pita chips for serving

Steps:

In a medium microwave-safe bowl, microwave the pistachios on high for 1 minute to toast them. Allow to cool completely, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Cheddar cheese, mayonnaise, and milk until smooth. Add the parsley, vinegar, garlic salt, onion powder, white pepper, salt, and dill. Fold in the pistachios.
Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour before serving with crackers or pita chips.

PISTACHIO FRUIT DIP

Pistachio Fruit Dip image

A pretty fluffy fruit dip I took to work with fresh cut up fruit platter of strawberries, cantaloupe, pineapple and watermelon. Everyone wolfed it down. What a hit!

Provided by DianeNJ

Categories < 15 Mins

Time 10m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 5

Ingredients

1 (3 1/2 ounce) package instant pistachio pudding mix
1 (8 ounce) package cream cheese (softened)
1 (8 ounce) container Cool Whip
1 cup confectioners' sugar
1 cup milk

Steps:

Cream the cream cheese till soft and fluffy.
Add pudding mix and confectioners till mixed and fluffy.
Add milk slowly till well blended.
Add Cool Whip and blend thoroughly.
Chill and serve in a large bowl alongside fresh fruit or put on top of a fresh fruit salad.

Nutrition Facts : Calories 213.6, Fat 14.6, SaturatedFat 10.5, Cholesterol 28.4, Sodium 84.9, Carbohydrate 18.9, Sugar 17, Protein 2.8

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Preheat the oven to 350°. Spread the pistachios on a large rimmed baking sheet and toast for 8 minutes. Let cool. Transfer the pistachios to a food processor and pulse until coarsely ground.
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