Cranberry Whipped Feta Dip
Creamy whipped feta is topped with sweet-tart cranberry sauce, crunchy pistachios, hot honey, and fresh thyme in this easy holiday appetizer. Use whole cranberry sauce for a quick shortcut or homemade cranberry sauce if you have it ready. Serve it with crostini or crackers for Thanksgiving, Christmas, or any holiday gathering!
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Servings: 8
INGREDIENTS
- 2 cups whole cranberry sauce store bought (1 can) or homemade cranberry sauce (chilled)
- 1 teaspoon orange zest plus more to garnish
- 1 Tablespoon orange juice
- 8 ounces feta cheese (I use the kind in the brine)
- 2 Tablespoons olive oil
- 3 Tablespoons heavy cream
- 1/4 cup roasted salted pistachios chopped
- Hot honey to taste
- Fresh chopped thyme to taste
- Toasted bread crostini, pita, or crackers for serving
INSTRUCTIONS
- Add the cranberry sauce, orange zest, and orange juice to a bowl and stir to combine. Skip this step if you are using homemade cranberry sauce with orange in it already.2 cups whole cranberry sauce, 1 teaspoon orange zest, 1 Tablespoon orange juice
- Add the feta and olive oil to a food processor or high-spend blender and blend until crumbly. Pour in the heavy cream and blend until creamy and smooth, stopping to scrape down the sides as needed. It will become thick and hard to blend then smooth out. Add 1 Tablespoon of water at a time as needed to reach your desired consistency. Transfer the feta to a serving bowl and refrigerate for 15 minutes or up to 3 days.8 ounces feta cheese, 2 Tablespoons olive oil, 3 Tablespoons heavy cream
- Top with cranberry sauce and crushed pistachios. Drizzle with hot honey and sprinkle with fresh thyme. Serve cold or room temperature with crusty bread for dipping.1/4 cup roasted salted pistachios, Hot honey to taste, Fresh chopped thyme to taste
Notes
Cranberry sauce. Homemade cranberry sauce is delicious here, especially if you already have some made, but whole-berry canned cranberry sauce is an easy shortcut. Make sure it's cold or room temperature before adding it to the feta.
Feta. Feta in the brine has more moisture and is easier to whip. It comes in a small tub rather than wrapped in plastic. Drain the feta before using it. You don't need the brine for the recipe.
Blending. Use a high-speed blender or food processor. It will be thick and hard to blend before eventually thinning out and becoming smooth. Add a tiny bit of water as needed. If it ends up looking too thin it will firm back up in the fridge as it chills.
Make ahead: Whip the feta and prep the cranberry sauce up to 3 days ahead. For the best texture, add the pistachios, hot honey, and thyme just before serving.
*Nutrition information does not include crostini or bread for serving
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 328mg | Fiber: 1g | Sugar: 23g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 1mg
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