Cranberry Whipped Feta Dip Recipe
This delightful cranberry whipped feta dip is an excellent holiday appetizer, ready in under 20 minutes with just 10 simple ingredients!
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Servings: 6
Ingredients
For the cranberries:
- 2 cups fresh or frozen cranberries
- Zest and juice of one orange
- 1/4 teaspoon nutmeg
- 1/4 cup maple syrup
For the whipped feta:
- 225 g 8 oz feta cheese, crumbled (approximately 1 1/2 cups)
- 1/4 teaspoon chili flakes
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
Garnishes:
- 1 –2 tablespoons honey for drizzling
- 1/4 cup chopped pistachios
- Fresh thyme leaves optional
Instructions
- In a medium saucepan, combine the cranberries, maple syrup, orange zest, orange juice, and nutmeg. Heat over medium-high until boiling. Lower the heat to medium-low and simmer for 6–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency. Remove from heat and allow to cool.
- In a food processor, blend the feta cheese, Greek yogurt, chili flakes, and olive oil on high speed until the mixture becomes smooth and creamy. Alternatively, an immersion blender can be used for this step.
- To assemble, spread the whipped feta in a shallow serving dish. Layer the cooled cranberry compote over the feta. Sprinkle with chopped pistachios, drizzle with honey, and garnish with fresh thyme if desired.
Notes
- Crostini Preparation: Preheat the oven to 400°F. Slice a baguette into 1-inch thick pieces using a bread knife. Brush one side of each slice with olive oil, then arrange in a single layer on a baking sheet. Toast for 5 minutes, flip, and bake an additional 5 minutes until golden and crisp.
- The cranberry mixture and whipped feta can be made up to two days in advance. Store them separately in airtight containers in the refrigerator. Allow to sit at room temperature for about 30 minutes before assembling.
- Ricotta cheese can be used as a substitute for feta, resulting in a creamy and equally delicious whipped ricotta dip.