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Creamy Whipped Feta Dip with Roasted Garlic and Hot Honey

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 210
Ingredients Method Nutrition

Ingredients
  

For the Whipped Feta Base
  • 8 oz Greek feta cheese in brine crumbled, high-quality sheep's milk preferred
  • 1/2 cup plain whole-milk Greek yogurt room temperature
  • 2 oz cream cheese softened, adds silky structure
  • 1 whole head garlic roasted until golden and soft, cloves squeezed out
  • 3 tbsp extra virgin olive oil cold-pressed robust
  • 1 tbsp fresh lemon juice plus 1/2 tsp fresh lemon zest
  • 1/4 tsp freshly cracked black pepper
For the Hot Honey & Crunchy Garnishes
  • 3 tbsp pure clover honey or wildflower honey
  • 1/2 tsp red pepper chili flakes crushed (adjust heat to taste)
  • 1 tsp apple cider vinegar or lemon juice for brightness
  • 2 tbsp pine nuts lightly toasted golden
  • 1 tbsp fresh thyme leaves or rosemary finely minced
  • 1 pinch flaky Maldon sea salt for finishing

Method
 

Roasting the Sweet Garlic
  1. Preheat oven to 400°F (200°C). Slice 1/4 inch off the top stem of the garlic head to expose the cloves.
  2. Drizzle with 1 teaspoon of olive oil and wrap tightly in aluminum foil. Roast for 30 to 35 minutes until the cloves are caramelized, tender, and spreadably soft. Let cool slightly.
Whipping the Velvety Feta
  1. In the bowl of a food processor or high-speed blender, combine the crumbled feta cheese, Greek yogurt, softened cream cheese, squeezed roasted garlic cloves, fresh lemon juice, lemon zest, and cracked black pepper.
  2. Process on high speed for 2 minutes. With the motor running, slowly stream in the 3 tablespoons of extra virgin olive oil.
  3. Scrape down the sides of the bowl and blend for another 60 to 90 seconds until the dip transforms from crumbly to an ultra-smooth, cloud-like velvety texture.
Infusing the Hot Honey & Plating
  1. In a small saucepan over medium-low heat, warm the honey, crushed red pepper flakes, and apple cider vinegar for 2 to 3 minutes until gently bubbling and fragrant. Remove from heat.
  2. Spoon the whipped feta dip into a shallow ceramic serving bowl. Use the back of a large spoon to create decorative swirls and deep wells across the top.
  3. Generously drizzle the warm chili-infused hot honey over the swirls. Scatter with golden toasted pine nuts, fresh minced thyme leaves, and a finishing pinch of flaky Maldon sea salt.
  4. Serve immediately alongside warm char-grilled pita wedges, artisan crostini, and crisp seasonal crudites.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 10gProtein: 6gFat: 16gSaturated Fat: 8gCholesterol: 35mgSodium: 420mgPotassium: 110mgFiber: 0.5gSugar: 8gVitamin A: 14000IUVitamin C: 1.7mgCalcium: 1900mgIron: 0.1mg

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