Cranberry Whipped Feta Dip with Pistachio Crunch
Add a festive touch to your holiday gatherings with this Cranberry Whipped Feta Dip! Creamy feta, tangy cranberry compote, and a honey drizzle make it irresistible!
Ingredients
- For the Cranberry Compote
- 2 cups fresh or frozen cranberries
- 1/4 cup maple syrup
- Zest and juice of 1 orange
- 1/4 teaspoon nutmeg
- For the Whipped Feta
- 225 g 8 oz feta cheese, crumbled (about 1 1/2 cups)
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon chili flakes
- 2 tablespoons olive oil
- Garnishes
- 1/4 cup chopped pistachios
- 1-2 tablespoons honey for drizzling
- Fresh thyme leaves optional
Instructions
- Prepare the Cranberry Compote: In a medium saucepan, combine cranberries, maple syrup, orange zest, orange juice, and nutmeg. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium-low and simmer for 6-10 minutes, stirring occasionally, until cranberries burst and the mixture reaches a jam-like consistency. Remove from heat and allow to cool.
- Make the Whipped Feta: In a food processor, combine feta cheese, Greek yogurt, chili flakes, and olive oil. Blend on high until smooth and creamy. (An immersion blender can also be used).
- Assemble the Dip: In a shallow serving bowl, spread the whipped feta as a base layer. Top with the cranberry compote, then sprinkle with chopped pistachios. Drizzle with honey and garnish with fresh thyme leaves, if desired.
Notes
- Consistent Blending: For a creamy consistency, make sure to blend the feta and yogurt mixture thoroughly, scraping down the sides of the food processor as needed.
- Adjusting Sweetness: Add more maple syrup to the cranberry compote if you prefer a sweeter topping, or drizzle additional honey over the finished dip.
- Zesting Tip: Use a fine grater or microplane to zest the orange, being careful to avoid the bitter white pith.