Description
This whipped feta dip with honey, pistachios, and cranberries is a festive and flavorful appetizer perfect for holidays. Creamy feta meets tangy cranberry compote, with crunchy pistachios and a sweet drizzle of honey — ready in under 20 minutes!
Ingredients
• 2 cups cranberries (fresh or frozen)
• 1/4 cup maple syrup
• Zest and juice of 1 orange
• 1/4 tsp ground nutmeg
• 8 oz (225g) feta cheese, crumbled
• 1/2 cup plain Greek yogurt
• 1/4 tsp chili flakes (optional)
• 2 tbsp olive oil
• 1/4 cup chopped pistachios
• 1–2 tbsp honey, for drizzling
• Fresh thyme leaves (optional, for garnish)
Instructions
1. In a medium saucepan, combine cranberries, maple syrup, orange zest and juice, and nutmeg.
2. Bring to a boil over medium-high heat, then reduce to a simmer.
3. Cook 6–10 minutes until cranberries burst and mixture becomes jammy. Remove from heat and cool.
4. In a food processor, blend feta, Greek yogurt, chili flakes, and olive oil until creamy.
5. Spread the whipped feta in a shallow serving bowl.
6. Top with cooled cranberry compote, chopped pistachios, and a drizzle of honey.
7. Garnish with fresh thyme leaves if desired.
8. Serve with crostini, crackers, or fresh vegetables.
Notes
– Make ahead: Prepare the cranberry and feta components up to 2 days in advance, and assemble just before serving.
– No feta? Ricotta or goat cheese makes a great substitute.
– Use toasted pumpkin seeds or sunflower seeds for a nut-free version.
– Leftover cranberry compote is delicious on toast or in sandwiches.
– Not ideal for freezing; enjoy fresh or within 2 days.
- Prep Time: 10
- Cook Time: 10
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 7
- Sodium: 310
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 5
- Cholesterol: 25