Cranberry Whipped Feta (Print-Friendly Version)
Smooth whipped feta blends creamy cheese with tart cranberries and crunchy pistachios for a sweet-salty treat.
# What You'll Need:
→ Cranberry Sauce
01 -
80 ml fresh orange juice
02 -
1 tsp finely grated orange zest
03 -
15 ml honey, divided
04 -
100 g fresh or frozen cranberries
05 -
1 sprig fresh thyme
→ Whipped Feta Dip
06 -
170 g feta cheese in brine, diced
07 -
1 clove garlic, grated
08 -
1/4 tsp crushed red pepper flakes
09 -
2 tsp fresh thyme leaves, chopped
10 -
170 g cream cheese, softened
11 -
30 ml extra-virgin olive oil
→ Garnish
12 -
30 g toasted chopped pistachios
13 -
Crackers or crostini, for serving
# How to Make It:
01 -
In a small saucepan over medium heat, whisk together orange juice and 1 tablespoon honey and bring to a boil. Add cranberries and thyme sprig, return to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until cranberries burst and the mixture thickens, about 7 to 8 minutes. Remove thyme sprig and stir in orange zest. Allow to cool.
02 -
Drain brine from feta. In a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until finely crumbled. Add cream cheese and pulse to combine. With the processor running, slowly drizzle in olive oil and blend until smooth and fluffy.
03 -
Transfer whipped feta mixture to a serving bowl. Spoon cooled cranberry sauce over the top. Sprinkle with toasted pistachios and drizzle with the remaining tablespoon of honey. Serve with crackers or crostini.
04 -
Store leftover dip in an airtight container refrigerated for up to 4 days. To retain texture, add cranberry sauce and pistachios only prior to serving.
# Additional Tips:
01 -
For a creative leftover use, mix thawed and drained frozen spinach with remaining dip and a pinch of salt to prepare a flavorful stuffing for poultry or fish.