Honey Whipped Feta Dip
Honey whipped feta is a great sweet and savory dip recipe. Made my blending together feta, cottage cheese and milk until smooth and creamy and then topped with a warm honey, pistachio and fig topping.
Servings: 8 people
Calories: 234kcal
Ingredients
Honey Fig and Pistachio topping:
- 8 Tablespoons honey divided
- ⅓ cup chopped roasted shelled pistachios
- ⅓ cup dried figs finely diced
- 4 Tablespoons water
Creamy Feta Dip:
- 8 ounces feta cheese
- 4 ounces cottage cheese
- 4 Tablespoons milk
- 2 Tablespoons olive oil
- 1 Tablespoon fresh mint leaves
- 1 garlic clove
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
Instructions
- In a small saucepan, combine 4 Tablespoons of honey, the chopped pistachios, chopped figs, and water.
- Place on the stovetop over medium-low heat and stir until the ingredients have come together, are heated through, and the water has mostly cooked out.
- Turn off heat and allow to sit and cool at room temperature while you make the dip.
- In the jar of a blender, combine together the feta, cottage cheese, milk, olive oil, mint, garlic, lemon zest and juice, and black pepper.
- Process until smooth and creamy, scraping down the sides of the blender jar as needed.
- Transfer the feta dip to a bowl and smooth out evenly.
- Top with the fig pistachio topping.
- Drizzle on the remaining honey.
- Serve with warmed pita bread.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 373mg | Potassium: 156mg | Fiber: 1g | Sugar: 21g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg
