Cranberry Whipped Feta Is the Perfect Holiday Appetizer

• jumlah masa: 10 minutes

Bahan-bahan

8 oz feta cheese (block style, not crumbled)

4 oz cream cheese (softened)

2 Tbsp olive oil

1-2 Tbsp honey (to taste)

Zest of ½ lemon

1–2 Tbsp lemon juice (optional for tang)

¼ tsp black pepper

For the cranberry topping:

1 cup fresh or frozen cranberries

2-3 Tbsp honey or maple syrup

1 Tbsp orange juice (or water)

¼ tsp cinnamon (optional)

Pinch of salt

To serve:

Drizzle of olive oil or honey

Chopped pistachios or pecans

Fresh thyme or rosemary (optional)

Crackers, crostini, or pita chips

Arahan

For The Cranberry Topping:

In a small saucepan, combine cranberries, honey (or maple syrup), orange juice, cinnamon, and a pinch of salt.

Simmer over medium heat for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.

Let it cool while you prepare the feta base.

Whipped Feta Base:

Add feta, cream cheese, olive oil, honey, lemon zest, and lemon juice to a food processor

Blend for 1-2 minutes, scraping down the sides, until smooth and creamy.

Taste and adjust with more honey or lemon to balance saltiness.

Assemble the dip:

Spread the whipped feta into a shallow bowl or small platter. Spoon the cooled cranberry mixture on top.

Garnish:

Drizzle lightly with olive oil or honey, then sprinkle chopped pistachios and herbs on top for color.

Serve immediately with garnish and crackers, crostini or warm peta bread wedges.

You can prep the cranberry topping up to 3 days in advance.

The whipped feta base also holds well refrigerated for 2–3 days.