Description
This Cranberry Whipped Feta Dip is a vibrant and creamy appetizer combining tangy feta, sweet-tart cranberry sauce, and aromatic herbs. Perfect for holiday gatherings or any party, it features a whipped feta and cream cheese base topped with a zesty cranberry-thyme compote and crunchy pistachios for texture.
Ingredients
Scale
For the Cranberry Sauce
- 1/3 cup fresh orange juice
- 1 tsp finely grated orange zest
- 2 Tbsp honey, divided
- 1 cup fresh or frozen cranberries
- 1 sprig thyme
For the Whipped Feta Dip
- 6 oz feta in brine, cut into small cubes
- 1 clove garlic, grated or minced
- 1/4 tsp crushed red pepper flakes
- 2 tsp chopped thyme leaves
- 6 oz cream cheese, room temperature
- 2 Tbsp extra-virgin olive oil
For Serving
- 2 Tbsp toasted chopped pistachios
- Crackers or crostini
Instructions
- Make the cranberry sauce: In a small saucepan over medium heat, whisk together orange juice and 1 tablespoon honey, then bring the mixture to a boil. Add cranberries and the thyme sprig, returning to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until cranberries burst and the sauce thickens, about 7 to 8 minutes. Remove the thyme sprig and stir in the orange zest. Allow the sauce to cool completely.
- Prepare the whipped feta: While the cranberry sauce cools, drain the brine from the feta. In a food processor, pulse the feta, garlic, crushed red pepper flakes, and chopped thyme until the feta breaks up into small crumbs. Add the cream cheese and pulse until combined. With the processor running, slowly drizzle in the olive oil and continue blending until the mixture is smooth and fluffy.
- Assemble the dip: Transfer the whipped feta mixture to a serving bowl. Spoon the cooled cranberry sauce over the top. Sprinkle with toasted chopped pistachios and drizzle with the remaining 1 tablespoon of honey. Serve immediately with crackers or crostini.
- Make ahead tip: The dip can be made up to 4 days in advance. Store it in an airtight container in the refrigerator until ready to serve.
Notes
- Use fresh or frozen cranberries; thaw frozen cranberries before cooking.
- Allow cranberry sauce to cool completely before layering on whipped feta to avoid melting or thinning the cheese layer.
- For a nuttier flavor, substitute pistachios with toasted walnuts or almonds.
- Serve with your choice of crackers, crostini, or vegetable sticks for variation.
- This dip keeps well refrigerated for up to 4 days, making it perfect for holiday prep.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 5g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
