Cranberry Whipped Feta Dip

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Do you ever wish you could enjoy all the delightful flavors of a festive cheese board without the hassle? Well, your wish has come true! Say hello to our cranberry-topped whipped feta dip, the hero of your holiday appetizer game. This dip combines creamy feta cheese with herbs, garlic, and cream cheese, whipped to perfection, and adorned with tangy homemade cranberry sauce, crunchy toasted pistachios, and a drizzle of honey. The result? A dip that’s salty, creamy, sweet, tart, and utterly irresistible, guaranteed to steal the show at your holiday feast or New Year’s Eve bash.

How to Serve Whipped Feta Dip:
We love to top our whipped feta dip with homemade cranberry sauce, toasted pistachios, and honey for the ultimate sweet and salty combo. But feel free to get creative! If you’re not a fan of pistachios, skip them. Don’t want to fuss with cranberry sauce? Try topping your dip with cranberry relish instead.

Looking for more whipped feta inspiration? Check out our whipped feta with roasted potatoes and whipped feta with balsamic roasted strawberries. Pair this dip with your favorite crackers or crostini for a winning combination.

Storage & Make Ahead:
Got leftovers or want to prep ahead? No problem! Simply store your dip in the fridge in an airtight container for up to 4 days. If you’re making it ahead, wait to add the cranberry sauce and pistachios until just before serving.

Tip: If you end up with extra dip and no crackers, here’s a hack: omit the toppings, then mix the leftover dip with thawed and drained frozen spinach and a pinch of salt. Voila! You’ve got a fantastic stuffing for chicken breast or salmon.

Cranberry Whipped Feta Dip

Prep Time 10 minutes
Total Time 25 minutes
Course Appetizer
Servings 8


  • 1/3 cup fresh orange juice plus 1 teaspoon finely grated orange zest
  • 2 tablespoons honey divided
  • 1 cup fresh or frozen cranberries
  • 1 sprig thyme plus 2 teaspoons chopped thyme leaves
  • 6 ounces feta cheese in brine cut into small cubes
  • 1 clove garlic grated or minced
  • 1/4 teaspoon crushed red pepper flakes
  • 6 ounces cream cheese room temperature
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons toasted chopped pistachios
  • Crackers or crostini for serving


  • In a small saucepan over medium heat, whisk together orange juice and 1 tablespoon honey until combined. Bring to a boil, then add cranberries and thyme sprig. Return to a boil, then reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, about 7 to 8 minutes. Remove thyme sprig and stir in orange zest. Let cool.
  • While the cranberry sauce cools, drain the brine from the feta. In a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is crumbled into small crumbs. Add cream cheese and pulse until combined. With the processor running, drizzle in olive oil and blend until mixture is smooth and fluffy.
  • Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers or crostini. Enjoy!
  • Make Ahead: Dip can be made up to 4 days ahead. Transfer to an airtight container and refrigerate.

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