Whipped Feta with Cranberries, Pistachios & Hot Honey
This whipped feta is the holiday appetizer I make when I want something that looks like it took all afternoon but really comes together in about 10 minutes. Creamy, tangy whipped feta gets topped with ruby-red dried cranberries, crunchy pistachios, a little orange zest and fresh rosemary, and a generous drizzle of hot honey. It’s the kind of whipped feta dip that disappears from the board first, and nobody ever believes how easy it was.
A Quick Look At The Recipe
- Recipe Name: Whipped Feta with Cranberries, Pistachios & Hot Honey
- Main Ingredients: Whipped Feta, feta cheese, plain Greek yogurt, olive oil, lemon juice, CTH, honey, Toppings
- Why You'll Love It: This whipped feta is blended with Greek yogurt, lemon, and honey, then topped with cranberries, pistachios, rosemary, and hot honey. A 10-minute holiday dip.
The hot honey is what makes this one so addictive. That little kick of heat plays perfectly against the salty feta and sweet cranberries, and the orange zest and rosemary make the whole thing taste like the holidays.
Why You’ll Love This Whipped Feta
- It’s ready in about 10 minutes with no cooking at all.
- Greek yogurt makes the whipped feta extra light, creamy, and easy to scoop.
- The cranberries, pistachios, and rosemary give it festive colors that look beautiful on a holiday table.
- Sweet, salty, tangy, crunchy, and a little spicy all in one bite.
- You can make the base ahead of time and add the toppings right before guests arrive.
Ingredients Needed to Make Whipped Feta Dip
The Whipped Feta
Eight ounces of feta cheese is the base. Plain Greek yogurt makes it smooth and fluffy, olive oil adds richness, and a tablespoon of lemon juice keeps it bright. A teaspoon of CTH (Creole Trinity & Herb) adds savory flavor, and a teaspoon of honey balances out the saltiness of the feta.
The Toppings
Dried cranberries and shelled pistachios bring sweetness, crunch, and that classic holiday red and green. Hot honey adds a sweet heat, orange zest and finely chopped fresh rosemary make it fragrant and festive, and an extra drizzle of olive oil finishes it off.
For Serving
Ritz crackers are our favorite for scooping, but pita chips, crostini, crackers, or fresh veggies all work too.
Dietary note: This dip is vegetarian and gluten-free on its own. Serve it with gluten-free crackers or veggies if you need it to be fully gluten-free. It does contain tree nuts, so skip the pistachios for anyone with a nut allergy.
How to Make Hot Honey Whipped Feta
1
Add the feta, Greek yogurt, olive oil, lemon juice, CTH, and honey to a blender or food processor. Blend until it’s completely smooth and creamy, stopping to scrape down the sides as needed.
2
Give it a taste and adjust the flavor if needed. A little more lemon brightens it up, and a little more honey softens the salty bite of the feta.
3
Spread the whipped feta into a shallow serving bowl or onto a plate, using the back of a spoon to make pretty swirls on top.
4
Sprinkle on the dried cranberries, shelled pistachios, orange zest, and finely chopped fresh rosemary.
5
Finish with a drizzle of hot honey and a little extra olive oil, then serve with Ritz crackers or your favorite dippers.
What to Serve With Whipped Feta
This dip is the perfect centerpiece for a holiday charcuterie board surrounded by crackers, cured meats, fruit, and nuts. If you need a little inspiration, here’s how to make an epic charcuterie board. For a full holiday appetizer spread, pair it with Marinated Olives Over Whipped Goat Cheese and Grilled Brie with Honey, Pistachios & Apples.
What People Ask About Whipped Feta
Can I make whipped feta ahead of time?
Yes. Whipped feta can be made up to 2 days ahead and stored covered in the refrigerator. Give it a quick stir and add the cranberries, pistachios, rosemary, orange zest, and hot honey right before serving.
Should I use block feta or crumbled feta?
Block feta packed in brine is the best choice. It’s creamier and whips up smoother than pre-crumbled feta, which tends to be drier.
Can I make this without a food processor?
A blender works just as well. You can also use a hand mixer, though the texture will be a little more rustic and less silky.
What can I use instead of hot honey?
Drizzle regular honey over the top and add a small pinch of red pepper flakes for a little heat.
Storing Leftovers
Store leftover whipped feta covered in the refrigerator for up to 4 days. The pistachios will soften a bit as it sits, so you can scrape off the toppings and add fresh ones before serving again.
This dip has become a must at our holiday gatherings. I set it out before dinner, and every year I find a few people standing around the board scraping up the very last bit of hot honey with a cracker.
Whipped Feta with Cranberries, Pistachios & Hot Honey
Ingredients
Whipped Feta
- 8 oz feta cheese
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp CTH Creole Trinity & Herb seasoning
- 1 tsp honey
Toppings
- 1/3 cup dried cranberries
- 1/3 cup shelled pistachios
- 2-3 tbsp hot honey
- 1/2 tsp orange zest
- 1 tsp fresh rosemary finely chopped
- olive oil for drizzling
For Serving
- Ritz crackers or your favorite crackers
Instructions
- Add the feta, Greek yogurt, olive oil, lemon juice, CTH, and honey to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust the flavor if needed.
- Spread the whipped feta into a shallow serving bowl or onto a plate, using the back of a spoon to make swirls.
- Top with the dried cranberries, pistachios, orange zest, and chopped rosemary.
- Drizzle with hot honey and a little extra olive oil. Serve with Ritz crackers or your favorite crackers.
Notes
- Block feta packed in brine whips up creamier than pre-crumbled feta.
- Feta saltiness varies by brand, so taste before adding any extra seasoning.
- Make the whipped feta up to 2 days ahead and keep it covered in the fridge. Add the toppings right before serving.
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