Eugene's Whipped Feta Dip with Toasted Nuts

In a small skillet, heat olive oil over high heat.

When it shimmers, add chopped almonds and whole pepitas; cook, stirring often, until beginning to brown (1 to 2 minutes).

Add sesame seeds; stir until golden (about 1 minute).

Remove from heat.

Carefully add the lemon juice (it will sputter).

When the nuts and seeds turn very deep brown and stop sputtering, scrape them into a small bowl; let cool.

In a food processor, puree the feta, yogurt, and crème fraîche.

Transfer the mixture to a bowl.

Stir in the cooled nuts, seeds, and 1 tbsp.

each of dill, mint, and onion.

Garnish with more herbs and onion; season with salt and pepper.