Description
This Cranberry Whipped Feta Dip has it all! It’s the perfect balance of sweet, tangy, and creamy, and has just the right amount of crunch to keep things interesting. Whether you’re serving this for Thanksgiving, Christmas, or any time you need a crowd-pleasing snack, everyone will LOVE this recipe. Even though it’s almost too pretty to eat, it couldn’t be easier to make!
Ingredients
Units
Scale
For the Cranberry Sauce
- 1 cup cranberries
- 1/3 cup orange juice
- 1 teaspoon orange zest
- 2 tablespoons honey
For the Whipped Feta
- 8 ounce feta, crumbled
- 3/4 cup whole milk yogurt
- 2 tablespoons olive oil
- 1 clove garlic, smashed
- pinch of salt and pepper, plus more to taste
For Garnish
- chopped pistachios
- honey
- fresh thyme
- orange zest
Instructions
- Make the Cranberry Sauce: Place the cranberries, orange juice, orange zest, and honey in a small pot or saucepan over medium high heat. Bring the mixture to a boil and then lower to a simmer and allow the sauce to cook for 5-7 minutes until all of the cranberries have popped and the sauce has started to thicken. Stirring occasionally while it cooks. Remove the cranberry sauce from the heat and let cool in the fridge.
- Make the Whipped Feta: Add the feta, yogurt, olive oil, garlic, and a pinch of salt and pepper to a food processor. Pulse until smooth and creamy, scraping down the sides as needed.
- Serve: Transfer the whipped dip to a serving bowl or platter and top with the cranberry sauce. Garnish the dip with a generous drizzle of honey, chopped pistachios, and fresh thyme. Serve with crackers and enjoy!
Notes
For the best results, I recommend storing the whipped feta and cranberry sauce separately. They will keep fresh in airtight containers in the fridge for up to 3 days. Once combined, leftover whipped feta cranberry dip will keep fresh covered in the fridge for 1-2 days.
