Cranberry Whipped Feta Dip
Servings 8
Ingredients
- 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
Instructions
- 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.