Whipped Feta Dip with Honey and Pistachios
A silky no cook dip made by whipping Danish feta and cream cheese with olive oil, finished with honey, pistachios, and lemon zest.
Equipment
- Food processor
- Rubber spatula
- Shallow serving plate
Ingredients
Main Ingredients
- 14 oz Danish feta creamy, at room temperature, not crumbly Greek style
- 4 oz cream cheese at room temperature, or 3/4 cup plain yogurt
- ¼ tsp garlic crushed with a press
- 1 ½ tsp lemon zest plus extra for sprinkling
- 3 tbsp extra virgin olive oil blended into the dip
- 1 tbsp honey blended into the dip
- 2 tbsp honey for drizzling
- 1 tbsp extra virgin olive oil for drizzling
- 2 tbsp pistachios roughly chopped, for topping
- ½ tsp fresh parsley finely minced, for topping
- 1 pinch red pepper flakes optional, for topping
Instructions
Cooking
- Blend the base. Add the feta, cream cheese, garlic, lemon zest, and 1 tbsp of honey to a food processor and blend on high for 10 seconds, scraping down the sides once.
- Stream in the oil. With the motor running, pour in the 3 tbsp of olive oil slowly. Blend 1 to 2 minutes more until the dip is completely smooth and fluffy.
- Spread. Mound the dip on a shallow plate and spread it into a layer about 2/3 inch thick. Use the back of a spoon to make swirls and wells.
- Drizzle. Pour the remaining 2 tbsp of honey and the 1 tbsp of olive oil into the swirls.
- Garnish and serve. Scatter the pistachios, parsley, red pepper flakes, and a little lemon zest on top and serve right away.
Notes
Substitutions: Use 3/4 cup plain Greek yogurt in place of the cream cheese for a tangier, lighter dip, and swap the pistachios for toasted walnuts.
Tips: Use room temperature feta and cream cheese for the smoothest blend.
Serving: Serve with warm pita, crackers, thick bread, or veggie sticks.
Storage: Refrigerate up to 4 days in a sealed container and stir with a little olive oil before serving.