Whipped Feta with Cranberries, Pistachios & Hot Honey
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.
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Servings: 8 servings
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.
