Name: Whipped Feta with Honey & Pistachios
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 8 oz Feta cheese (block in brine); 0.5 cup Whole milk Greek yogurt; 2 oz Cream cheese (softened); 0.25 cup Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 cup Roasted salted pistachios; 2 tbsp Wildflower honey; 0.5 tsp Dried oregano; 1 pinch Red pepper flakes

Appetizers & Starters

Whipped Feta with Honey & Pistachios

This luxurious whipped feta dip strikes the perfect balance between tangy, sweet, and salty. By blending high-quality Greek feta with yogurt and lemon, you achieve a velvet-smooth texture that pair beautifully with golden honey and roasted nuts.

Prep

15m

Cook

Serves

Calories

285kcal

Qty	Ingredient
8 oz 225 g	Feta cheese (block in brine)
0.5 cup 120 g	Whole milk Greek yogurt
2 oz 56 g	Cream cheese (softened)
0.25 cup 60 ml	Extra virgin olive oil
1 tbsp 15 ml	Lemon juice
0.25 cup 35 g	Roasted salted pistachios
2 tbsp 30 ml	Wildflower honey
0.5 tsp 1 g	Dried oregano
1 pinch 0.5 g	Red pepper flakes

2 Method

Step 1. Place the crumbled feta cheese, Greek yogurt, softened cream cheese, lemon juice, and dried oregano into the bowl of a food processor.

Step 2. Pulse the mixture several times until the large chunks are broken down.

Step 3. With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream.

Step 4. Increase the speed to high and process for 2 to 3 minutes until the mixture is light, airy, and completely smooth without any graininess.

Step 5. Transfer the whipped feta to a shallow bowl and use the back of a spoon to create deep swirls on the surface.

Step 6. Roughly chop the roasted pistachios and sprinkle them over the dip.

Step 7. Drizzle the wildflower honey generously over the top and garnish with red pepper flakes.

Step 8. Serve immediately at room temperature with warm pita bread or sliced cucumbers.

·
Use block feta sold in brine rather than pre-crumbled feta; the crumbles are often coated in cornstarch which prevents a perfectly smooth whip.
·
Ensure your cream cheese is fully at room temperature to avoid small lumps in the final dip.
·
If the dip is too thick, add a teaspoon of cold water or additional olive oil until the desired consistency is reached.
·
For an extra layer of flavor, zest the lemon before juicing it and fold the zest into the finished dip.

? FAQ

Can I make whipped feta ahead of time?

Yes, you can make it up to 2 days in advance. Store it in an airtight container in the fridge, but let it sit at room temperature for 20 minutes before serving as the olive oil will firm up when cold.

What is the best way to serve this?

It pairs perfectly with toasted pita points, sourdough crostini, or fresh vegetables like bell peppers, cucumbers, and radishes.

Can I use a blender if I don't have a food processor?

Yes, a high-speed blender works well, but you may need to stop and scrape down the sides more frequently than with a food processor.

How do I store leftovers?

Store leftovers in a sealed container in the refrigerator for up to 3-5 days. Note that the pistachios may lose their crunch over time once mixed with the honey and cheese.