Description
A festive and creamy Cranberry Whipped Feta Dip featuring tangy whipped feta blended with cream cheese, garlic, and herbs, topped with a sweet and tart cranberry sauce, toasted pistachios, and a drizzle of honey. Perfect for holiday gatherings served with crackers or crostini.
Ingredients
Scale
For the Cranberry Sauce
- 1/3 cup fresh orange juice
- 1 teaspoon finely grated orange zest
- 2 tablespoons 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 teaspoon crushed red pepper flakes
- 2 teaspoons chopped thyme leaves
- 6 oz. cream cheese, room temperature
- 2 tablespoons extra-virgin olive oil
For Serving
- 2 tablespoons toasted chopped pistachios
- Crackers or crostini
Instructions
- Prepare Cranberry Sauce: In a small saucepan over medium heat, whisk together orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig, returning to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, about 7 to 8 minutes. Remove thyme sprig and stir in orange zest. Set the sauce aside to cool.
- Make Whipped Feta Mixture: Meanwhile, drain the brine from the feta cheese. In a food processor, pulse the feta cubes, garlic, crushed red pepper flakes, and chopped thyme leaves until the feta breaks into small crumbs. Add the cream cheese and pulse again until ingredients are combined.
- Blend Until Smooth: With the food processor running, slowly drizzle in the olive oil, continuing to blend until the mixture becomes smooth and fluffy in texture.
- Assemble the Dip: Transfer the whipped feta dip to a serving bowl. Spoon the cooled cranberry sauce evenly over the top. Sprinkle with toasted pistachios and drizzle with the remaining 1 tablespoon of honey.
- Serve: Serve the dip immediately alongside crackers or crostini for scooping. Optionally, refrigerate in an airtight container for up to 4 days.
Notes
- The dip combines creamy, tangy whipped feta and cream cheese with a bright, tart cranberry topping accented by fresh herbs and sweet honey.
- This recipe can be made 4 days ahead and stored refrigerated in an airtight container for convenience during holiday entertaining.
- Use fresh or frozen cranberries based on availability; the slight tartness adds great balance to the creamy dip.
- To toast pistachios, simply heat them in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
Nutrition
- Serving Size: About 1/6 to 1/8 of recipe
- Calories: 290
- Sugar: 9 g
- Sodium: 404 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 56 mg
