Quick Cranberry Whipped Feta Dip (Print version)
Creamy whipped feta layered with cranberry sauce, pistachios and hot honey, a fast 10-minute holiday appetizer you can make ahead.
# Ingredients:
For the whipped feta
01 -
8 oz (225 g) block feta cheese in brine, drained and patted dry
02 -
2 tablespoons extra-virgin olive oil
03 -
3 tablespoons heavy cream
04 -
1 tablespoon water (optional, to thin)
For the topping
05 -
2 cups (about 480 g) whole-berry cranberry sauce, chilled
06 -
1 teaspoon orange zest
07 -
1 tablespoon orange juice
08 -
1/4 cup roasted salted pistachios, chopped
09 -
Hot honey, to taste
10 -
Fresh thyme leaves, to taste
For serving
11 -
Toasted crostini, pita chips, or crackers
# Instructions:
01 -
Stir the orange zest and juice into the cranberry sauce in a small bowl. Set aside. Skip this step if your cranberry sauce already contains orange.
02 -
Break the feta into large chunks and place in a food processor with the olive oil. Blend until crumbly. Add the heavy cream and continue blending until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add water one tablespoon at a time.
03 -
Transfer the whipped feta to a shallow serving bowl and smooth the top. Refrigerate for at least 15 minutes or up to 3 days. This firms the base so the topping layers cleanly.
04 -
Spoon the cranberry sauce over the chilled feta, leaving a white border. Sprinkle with chopped pistachios, drizzle with hot honey, and scatter thyme leaves on top. Serve cold or at room temperature with crostini, pita chips, or crackers.
# Good to know:
01 -
Best served within 2 hours of assembly for the crunchiest pistachios.
02 -
Bring to room temperature for 20 minutes before serving if made ahead.