Description
This Cranberry Whipped Feta Dip is a deliciously tangy and creamy appetizer featuring a smooth blend of feta, cream cheese, and aromatic herbs, topped with a vibrant cranberry-orange sauce and crunchy pistachios. Perfect for gatherings, it offers a festive twist with fresh orange juice, honey, and thyme, served alongside crackers or crostini.
Ingredients
Scale
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
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
Toppings and Serving
- 2 Tbsp toasted chopped pistachios
- Crackers or crostini, for serving
Instructions
- Prepare Cranberry Sauce: In a small saucepan over medium heat, whisk together the orange juice and 1 tablespoon of honey until combined, then bring to a boil. Add the cranberries and thyme sprig, return to a boil, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries burst and the mixture becomes saucy, about 7 to 8 minutes. Remove the thyme sprig and stir in the orange zest. Set aside to cool.
- Make Whipped Feta Mixture: Meanwhile, drain the brine from the feta. In a food processor, pulse the feta, garlic, red pepper flakes, and chopped thyme until the feta breaks down into small crumbs. Add the cream cheese and pulse until the mixture is combined. With the motor 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 on top. Sprinkle the toasted chopped pistachios over the dip and drizzle the remaining 1 tablespoon of honey on top for added sweetness and gloss.
- Serve: Offer the dip alongside crackers or crostini for serving.
- Make Ahead: This dip can be made up to 4 days in advance. Store in an airtight container in the refrigerator until ready to serve.
Notes
- You can use fresh or frozen cranberries; if using frozen, no need to thaw before cooking.
- For a spicier dip, increase the amount of crushed red pepper flakes to taste.
- Make sure the cream cheese is at room temperature to achieve a smoother whipped texture.
- For a nut-free version, omit the pistachios or substitute with toasted pumpkin seeds.
- The dip can be refrigerated for up to 4 days, but is best served within 2 days for optimal freshness.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 165
- Sugar: 8g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
