Description
Utterly delightful and irresistible Whipped Feta Dip with Hot Honey, a perfect appetizer balancing creamy, tangy feta with a sweet and spicy kick, crowned with a glistening drizzle and crunchy nuts.
Ingredients
8 oz feta cheese in brine, drained
4 oz cream cheese, softened
1/3 cup plain Greek yogurt
2 tbsp extra virgin olive oil
1 clove garlic, minced
1 tbsp fresh lemon juice
3 tbsp honey
1/2 tsp crushed red pepper flakes
1/4 tsp hot sauce
2 tbsp toasted pine nuts or pistachios, chopped
Fresh pita bread or pita chips for serving
Instructions
In a food processor or blender, combine the drained feta cheese, softened cream cheese, Greek yogurt, olive oil, garlic, and lemon juice.
Blend for 2 to 3 minutes, scraping down the sides as needed, until the dip is smooth, airy, and creamy.
Spoon the whipped feta onto a serving plate or bowl and create swirls with a spoon.
Gently warm the honey, red pepper flakes, and hot sauce together until the honey is warm and pourable.
Drizzle the hot honey over the whipped feta and sprinkle with toasted nuts.
Serve right away with pita bread or chips.
Notes
Ensure your cream cheese and feta are at room temperature (or at least softened) for the smoothest possible blend. This prevents lumps and ensures a velvety consistency.
It’s essential to scrape down the sides of your food processor or blender periodically. This guarantees that all the ingredients are fully incorporated and you achieve that perfectly uniform, creamy texture.
Be careful not to overheat the honey mixture. You just want it warm enough to be easily drizzled and for the flavors to meld, not boiling hot.
Toasting your nuts before chopping and sprinkling them brings out their inherent flavor and adds a lovely crunch. You can do this in a dry skillet over medium heat for a few minutes until fragrant, or in a low oven. Watch them closely as they can burn quickly.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A