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Cranberry Whipped Feta Dip

cranberrywhippedfetadipA holiday cheeseboard is great and all, but why go to all the trouble when you can make this sweet, salty, creamy and tart dip with a fraction of the effort? This cranberry-topped whipped feta dip is here to save your holiday appetizer planning. Fresh feta cheese is combined with herbs, garlic and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios and honey. The result is an absolutely irresistible dip perfect for wowing at your holiday dinner.

⅓ cup orange juice, freshly squeezed
2 Tbsp. pure honey, divided
1 cup fresh or frozen cranberries
1 sprig thyme
1 tsp. orange zest, finely grated
6 oz feta in brine, drained, cut into small cubes
1 clove garlic, grated or minced
¼ tsp. crushed red pepper flakes
2 tsp. thyme leaves, freshly chopped
6 oz cream cheese, room temperature

To Serve:
cranberry sauce, cooled
2 Tbsp. pistachios, toasted
1 Tbsp. pure honey
crackers or crostini

In a small saucepan over medium heat, whisk orange juice and 1 Tbsp. honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7-8 minutes. Remove thyme and stir in orange zest. Let cool.

Meanwhile, drain brine from feta. In a food processor, pulse feta, garlic, red pepper flakes and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined. With motor running, drizzle in 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 honey. Serve with crackers alongside.

Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.

Makes 6-8 servings.

Variations:

  • We top our whipped feta dip with homemade cranberry sauce, toasted pistachios and honey for the ultimate sweet-salty combination. That being said, you can get creative here.
  • The toasted pistachios add an incredible crunch to your dip, but leave them off if you’re not a fan.
  • Don’t feel like turning on the stove? Top this dip with a cranberry relish instead.

Storage and Make-Ahead:

  • Whether you have leftovers or want to make this dip ahead, store it in the refrigerator in an airtight container for up to 4 days. If you do make this dip ahead, we recommend waiting to top it with your cranberry sauce and pistachios until right before serving.
  • Got leftover dip because you didn’t get extra crackers? Leave off the topping, then thaw and drain some frozen spinach and mix it with the leftover dip and a pinch of salt to make a stellar stuffing for chicken breast or salmon.