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Related Video: Cranberry Brie Bites
Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Cal/Serv:
290
Ever wonder how you can get all of the flavors of a holiday cheese board with a fraction of the effort? Wonder no more. This cranberry-topped whipped feta dip is here to save your holiday appetizer planning. Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty, creamy, sweet, tart, and absolutely irresistible dip perfect for wowing at your holiday dinner or New Year's Eve celebration.
How to serve whipped feta dip:
We top our whipped feta dip with homemade cranberry sauce, toasted pistachio, and honey for the ultimate sweet-salty combination. That being said, you can get creative here. The toasted pistachios add an incredible crunch to your dip, but leave them off if you’re not a fan. Don’t feel like turning on the stove? Top this dip with our cranberry relish instead.
Need more whipped feta inspo? Check out our whipped feta with roasted potatoes and whipped feta with balsamic roasted strawberries. We love to serve this with plenty of crackers (we recommend breaking out your favorites for this dip), or crostini.
Storage & make ahead:
Whether you have leftovers or want to make this dip ahead, store it in the refrigerator in an airtight container for up to 4 days. If you do make this dip ahead, we recommend waiting to top it with your cranberry sauce and pistachios until right before serving.
Tip: Got leftover dip because you didn’t get extra crackers? Leave off the topping, then thaw and drain some frozen spinach and mix it with the leftover dip and a pinch of salt to make a stellar stuffing for chicken breast or salmon.
Did you try this recipe? Let us know how it went in the comments!
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Ingredients
- 1/3 cup
fresh orange juice, plus 1 tsp. finely grated orange zest
- 2 Tbsp.
honey, divided
- 1 cup
fresh or frozen cranberries
- 1
sprig thyme, plus 2 tsp. chopped thyme leaves
- 6 oz.
feta in brine, cut into small cubes
- 1
clove garlic, grated or minced
- 1/4 tsp.
crushed red pepper flakes
- 6 oz.
cream cheese, room temperature
- 2 Tbsp.
extra-virgin olive oil
- 2 Tbsp.
toasted chopped pistachios
Crackers or crostini, for serving
Directions
- Step 1In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool.
- Step 2Meanwhile, drain brine from feta. In a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy.
- Step 3Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.
- Step 4Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.
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