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cranberry whipped feta dip in a serving bowl with crostini.

Cranberry Whipped Feta Dip

5 from 1 vote
This easy cranberry whipped feta dip is the perfect holiday appetizer! It looks just as festive as it tastes, and it only takes minutes to make. The combination of sweet, salty, and crunchy make it an easy appetizer everyone will love.
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Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings: 8
Author: Molly

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. I definitely recommend making your own cranberry sauce if you can! Make sure it's cold or room temp 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. Do not use the brine in the recipe, just purchase the feta with brine.
Blending. Use a high-speed blender or food processor. It will be thick and hard to blend then will thin out and become smooth. Add a tiny bit of water as needed. If it ends up looking to thin it will firm back up in the fridge as it chills.
*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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!