Whipped Feta with Honey and Pistachios

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Whipped Feta with Honey and Pistachios

This Whipped Feta with Honey & Pistachios recipe is creamy, tangy, salty, sweet, and finished with just enough crunch and heat to make every bite balanced and delicious. The best part? It comes together in under 15 minutes!

Prep Time15

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

For the Whipped Feta

8 oz Greek feta cheese
½ cup Greek yogurt
1 tbsp Extra virgin olive oil - Use more if you need to loosen the dip
1 Small garlic clove
1 tsp Lemon zest
Freshly ground black pepper, to taste

Toppings

2 tbsp Honey
1-2 tbsp Pistachios (chopped)
1 tbsp extra virgin olive oil
Chili flakes or Aleppo pepper flakes - Optional, to taste
Fresh thyme - Optional, to taste

To Serve

Warm pita bread or pita triangles
Crackers or crostini
Fresh vegetables (cucumber spears, carrot slices, radishes, etc.)

Instructions

Add Ingredients to Food Processor. Add the feta, Greek yogurt, extra virgin olive oil, garlic clove, lemon zest, and black pepper to a food processor.
Process. Blend until smooth, creamy, and fluffy, stopping to scrape down the sides as needed. If the mixture feels too thick, add a little more yogurt or a small drizzle of olive oil. Taste and adjust the seasoning.
Plate. Spoon the whipped feta onto a shallow bowl or plate. A shallow plate works especially well here because it gives you more surface area for the toppings.
Add the Garnish and Serve. Drizzle the top with honey and olive oil, then sprinkle over the chopped pistachios, chili flakes or Aleppo pepper, and fresh thyme. Serve with sides and dippers of choice.

Notes

Refer to the blog post above if you need more information, step by step photos or more tips than provided here.

Key Ingredient Notes:

Feta Cheese: Use a nice block of feta for the best flavor and texture. Bulgarian or Greek feta works well. I don’t recommend using pre-cubed feta or a drier type of feta. The creaminess of Greek Feta or Bulgarian Feta is what will make the dip smooth and creamy.
Yogurt: I like to add a bit of Greek yogurt to help create a creamy, fluffy texture. You can swap in labneh, cream cheese or even cottage cheese for a lighter, ultra-smooth variation. I would not use sour cream, as that may make the finished dip too sour.
Honey: I do love a salty/sweet situation, and honey balances out the dip so well. Don’t skip the honey! If you have prepared hot honey, use that instead!
Fresh Herbs: The fresh thyme serves double duty. It’s a pretty garnish, but the dip also needs an herbaceous touch.

Other Tips:

Taste the feta before adding any salt. I did not include any salt in the recipe because the feta is salty enough. But different feta brands will have varying levels of salt, so taste and adjust as needed.
Let the whipped feta sit at room temperature for 10 to 15 minutes before serving if it’s been chilled. The texture softens and the flavor opens up beautifully.

I like to serve this dip with Homemade Greek Pita triangles and sliced vegetables. Check out some of my other Mediterranean Appetizers and make your own Mezze Board.

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