Best 7 Pine Nut Dolmades With Yogurt Feta Dip Recipes

FETA PINE NUT DIP

Steps:

• Preheat oven to 350 degrees F.
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely.
• Combine nuts, red pepper, parsley, basil and mint in a medium bowl. Crumble feta in small pieces, add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour.
• Serve with crackers.

FETA YOGURT DIP

Steps:

• Combine feta and yogurt in a large bowl and whisk until well blended. Add lemon zest and juice, olive oil, 1 1/2 teaspoons dill and 1 1/2 teaspoons mint. Season to taste with salt and pepper. Mix until well blended. If not serving immediately, cover and chill until ready to serve.
• Transfer to a serving bowl and garnish with the remaining herbs, a drizzle of olive oil and a sprinkling of sesame seeds. Serve with watermelon spears.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

PINE NUT DOLMADES WITH YOGURT-FETA DIP

Steps:

• For pine nut dolmades:
• Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper.
• Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf toward stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly as for egg roll. Place in Dutch oven, seam side down. Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled.
• Pour lemon juice over dolmades. Cover with grape leaves (about 6). Add enough water to pot so that dolmades are almost covered. Place heatproof plate atop dolmades to weigh down. Cover pot and bring to boil. Reduce heat to low; simmer until rice is tender almost all liquid is absorbed, about 35 minutes.
• Remove from heat; uncover. Allow dolmades to cool in pot. Drain any liquid remaining in pot. (Can be prepared 2 days ahead, Cover and chill.) Arrange dolmades on platter. Serve with Yogurt-Feta dip.
• Yogurt-Feta dip:
• Place all ingredients in processor and puree until almost smooth. Season with pepper. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
• Makes about 1 1/2 cups.

DOLMADES WITH YOGURT-MINT SAUCE

Steps:

• For grape leaves:
• Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
• Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
• For sauce:
• Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
• Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.

FETA PINE NUT DIP

Steps:

• Preheat oven to 350°F
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes.
• Cool and chop finely.
• Combine nuts, red pepper, parsley, basil, and mint in a medium bowl.
• Crumble feta in small pieces; add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended.
• Stir into the nut and feta mixture.
• Cover and chill for one hour.
• Serve with crackers.

DOLMADES WITH YOGURT-MINT SAUCE

Steps:

• FOR GRAPE LEAVES:
• Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes.
• Add rice and cumin and stir 1 minute. Add 2 cups broth and currants.
• Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
• Transfer to bowl.
• Mix in nuts, parsley and mint. Season with salt and pepper.
• Cool completely.
• (Can be made I day ahead. Cover; chill.)
• Place grape leaves in bowl.
• Cover with cold water and let stand 30 minutes.
• Drain.
• (Cut off stems.
• Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border.
• Fold 2 short sides over rice, then roll up starting at stem end.
• Repeat with remaining leaves and filling.
• Place seam in side down in 2 heavy 12-inch skillets.
• Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
• Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
• Uncover and let rolls cool.
• Transfer to platter.
• Cover and chill.
• (Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl.
• Season to taste with salt and pepper.
• Place grape leaf rolls on platter and garnish with lemon.
• Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.