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A shallow bowl of whipped feta swirled with hot honey, surrounded by warm pita wedges and crisp vegetables

Whipped Feta with Hot Honey

A silky, tangy whipped feta dip topped with spicy-sweet hot honey, made in a food processor in ten minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Dip
  • 8 ounces block feta in brine drained and patted dry
  • 4 ounces cream cheese softened
  • 1/4 cup plain whole-milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic grated
  • black pepper to taste
Topping
  • 3 tablespoons hot honey
  • 2 tablespoons chopped pistachios
  • flaky salt and fresh thyme for finishing
For serving
  • 4 pita breads cut into wedges and toasted
  • cucumber, radishes and peppers sliced

Method
 

  1. Drain the feta, pat it dry and break it into chunks. Add it with the cream cheese to a food processor.
  2. Process 60 seconds, then scrape down the bowl.
  3. Add yogurt, olive oil, lemon juice and garlic. Process 60 to 90 seconds more until pale, smooth and fluffy.
  4. Taste and add pepper. Loosen with a teaspoon of cold water if needed.
  5. Spoon into a shallow bowl and swirl the top.
  6. Drizzle with hot honey and top with pistachios, flaky salt and thyme.
  7. Serve with warm pita and vegetables.

Notes

Make the dip up to 3 days ahead and refrigerate without toppings. Let stand 15 minutes and stir before serving. Keeps 4 days refrigerated.