Whip up holiday magic with this Cranberry-Topped Whipped Feta Dip! Effortlessly capturing the flavors of a cheese board, this creamy, salty, and sweet dip will dazzle your guests. Fresh feta, herbs, garlic, and cream cheese are whipped to perfection, then crowned with cranberry sauce, toasted pistachios, and honey. It's a show-stopping appetizer for your festive feasts or New Year's Eve bashes.
•HOW TO SERVE WHIPPED FETA DIP:
Top it with homemade cranberry sauce, toasted pistachios, and honey for the ultimate flavor explosion. Feel free to get creative! Skip the pistachios if it's not your thing or try our cranberry relish instead. We recommend pairing it with your favorite crackers or crispy crostini.
•STORAGE & MAKE AHEAD:
No worries about leftovers! Store your dip in an airtight container in the fridge for up to 4 days. If you're planning ahead, hold off on adding the cranberry sauce and pistachios until serving time.
•BONUS TIP:
Leftover dip? Don't fret! Skip the toppings, and repurpose it by mixing with thawed and drained frozen spinach and a pinch of salt. Voila! A sensational stuffing for chicken breast or salmon.
Get ready to impress and indulge with this holiday masterpiece!
INGREDIENTS
1/3 c. fresh orange juice, plus 1 tsp. finely grated orange zest
2 tbsp. honey, divided
1 c. 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 1
In 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 2
Meanwhile, 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 3
Transfer 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 4
Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.
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