Description
This Cranberry Whipped Feta Dip is a stunning and flavorful appetizer. Salty, creamy whipped feta is topped with a sweet and tart cranberry compote, crunchy pistachios, and a drizzle of honey, creating a perfect balance of flavors and textures.
Ingredients
Scale
For the Cranberry Compote:
- 2 cups fresh or frozen cranberries
- 1/4 cup pure maple syrup
- Zest of 1 orange
- Juice of 1 orange (about 1/4 cup)
- 1/4 teaspoon ground nutmeg
For the Whipped Feta:
- 225g (8 ounces) feta cheese, drained (block feta in brine recommended, see notes)
- 1/2 cup plain Greek yogurt (full-fat recommended)
- 1/4 teaspoon red pepper flakes (chili flakes)
- 2 tablespoons extra virgin olive oil
For Garnish (Optional):
- 1/4 cup chopped pistachios
- 1–2 tablespoons honey, for drizzling
- Fresh thyme sprigs
Instructions
-
Make the Cranberry Compote:
- In a medium saucepan, combine the fresh or frozen cranberries, maple syrup, orange zest, orange juice, and ground nutmeg.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and maintain a gentle simmer. Cook, stirring occasionally, for 6-10 minutes, or until the cranberries have burst and the mixture has reduced to a jam-like consistency.
- Remove from heat and set aside to cool completely.
-
Make the Whipped Feta:
- In a food processor (or in a medium bowl if using an immersion blender), combine the drained feta cheese, Greek yogurt, red pepper flakes, and olive oil.
- Process (or blend with an immersion blender) on high speed until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.
-
Assemble the Dip:
- Once the cranberry compote has cooled completely, assemble the dip.
- Spread the whipped feta evenly in a shallow serving bowl or on a platter.
- Spoon the cooled cranberry compote over the whipped feta.
- Sprinkle the chopped pistachios over the cranberry layer.
- Drizzle honey over the top.
- Garnish with fresh thyme sprigs, if desired.
-
Serve: Serve immediately with pita bread, crostini, crackers, or vegetable sticks.
Notes
- Cranberries: You can use fresh or frozen cranberries for the compote. If using frozen, there’s no need to thaw them first.
- Feta Cheese: Use a block of feta cheese that has been drained of its brine for the best texture and flavor. Avoid pre-crumbled feta, as it tends to be drier. Greek feta is recommended.
- Greek Yogurt: Full-fat Greek yogurt is recommended for the creamiest whipped feta.
- Spice Level: Adjust the amount of red pepper flakes to your preference.
- Make-Ahead: The cranberry compote can be made up to 3 days in advance and stored in the refrigerator. The whipped feta can be made 1-2 days in advance and stored separately. Assemble the dip just before serving.
- Storage: Store in the fridge.