Ever wonder how you can get all of the flavors of a holiday cheese board with a fraction of the effort? Wonder no more. This cranberry-topped whipped feta dip is here to save your holiday appetizer planning. Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty, creamy, sweet, tart, and absolutely irresistible dip.
The flavors are perfect for a holiday gathering, but you’ll find yourself craving this all year round. Seriously, get extra crackers. Got leftover dip because you didn’t get extra crackers? Thaw and drain some frozen spinach and mix it with the leftover dip and a pinch of salt to make a stellar stuffing for chicken breast or a salmon fillet.
Leftovers will keep in the refrigerator in an airtight container for up to 4 days.
Did you try this recipe? Let us know how it went in the comments!
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Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Cal/Serv:
290
Ingredients
1/3c.
fresh orange juice, plus 1 tsp. finely grated orange zest
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
Step 1In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool.
Step 2Meanwhile, in a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy.
Step 3Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.
Step 4Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.
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Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
