Festive Whipped Feta Dip – Sweet, Savory & Perfect for Christmas
So, Why Do I Always End Up Making This Whipped Feta?
Okay, full confession: Christmas at my place somehow always ends in me, with slightly messy hair and a glass of mulled wine, desperately whipping feta cheese while telling anyone who’ll listen that “yes, it’s almost ready, I promise.” Somehow, the smell of roasted garlic and herbs just clings to my jumper for days. It all started when I was trying to impress my in-laws (yep), and people loved it so much they now refuse to let me skip it. There’s usually someone lurking by the kitchen, pretending not to be after another scoop. Classic.
Why You’ll Love This One (Honestly, I Swear)
I mostly make this when everyone’s a bit snacky—like, right before dinner when everyone’s pretending they’re not hungry but are totally picking at anything within spoon distance. My family go wild for that play of creamy-salty feta against the drizzled honey on top (my mum always says it’s “a party in my mouth”). If you want something that looks super posh but you can whip up (pun intended?) in barely ten minutes—this is it. Oh, and if your blender’s a bit rubbish like mine, don’t fret; a few lumps never hurt anyone. It just means it’s homemade, right?
Here’s What You’ll Need (And What You Can Swap In)
- 200g feta cheese (I’ve used the supermarket brand and it works, though Yaya swears by the fancy Greek tub—up to you)
- 100g cream cheese (or ricotta if that’s what you’ve got left lurking in the fridge—the outcome’s a bit softer but still good)
- 2 tbsp olive oil (don’t worry about “cold pressed single estate blah blah” unless you fancy it)
- 1 clove garlic, roasted or minced (I sometimes skip roasting if I’m in a rush, but it’s better roasted)
- Juice of half a lemon (or a splash of bottled if that’s what’s handy)
- Fresh thyme or rosemary, to taste (dried herbs work in a pinch, though probably use a bit less)
- 2 tbsp honey (or maple syrup, which actually works great if feta’s on the tangier side)
- Crushed walnuts or pistachios for scattering on top (my aunt swears pistachios make it “Christmassy”)
- A handful of pomegranate arils (totally optional, but the colour pop is festive as anything)
- Salt & pepper (Just taste as you go—feta’s salty already!)
My Not-So-Perfect Directions (But They Work!)
- If you’re roasting the garlic, get that in the oven first—wrap the whole clove (still in its skin) with a dash of olive oil, bung it in for 20 minutes at 180°C (about 350°F). It should smell sweet, not burnt. I’ve forgotten mine in the oven and, I’ll be honest, burnt garlic is foul. Don’t do that.
- Next, dump your feta, cream cheese, olive oil, the (hopefully still golden) garlic, and lemon juice into a food processor or blender. If you’re sans fancy appliances like my first flat’s kitchen, mash it all together with a fork and call it “rustic.” Doesn’t have to be perfectly smooth—unless you like it that way, then blend the socks off it.
- Whiz (or mash) until it’s as creamy as you want. I usually stop, scrape the sides, and sneak a tiny taste to see if it needs a smidge more lemon or oil. (Here’s where I once sneezed into the bowl—restarted the whole thing. Not my proudest moment.)
- Scoop it into a serving dish, swirl the surface to make peaks and valleys. Drizzle the honey (or maple syrup) on top so it runs into all the nooks. See, festive already.
- Scatter over herbs, nuts, and those pomegranate seeds if you’re fancy. Grind over some black pepper if you like it punchy. Don’t stress if it looks homemade – it is. (Actually, looks better that way.)
- At this stage, try not to just eat it straight from the bowl with a spoon. It does need to chill in the fridge for a bit (20 mins is good, but if you’re pressed for time… just go for it cold!)
Things I Learnt the Hard Way (Notes You Might Need)
- If your feta’s really dry, add a dash more oil or even a little milk to loosen it. I once added too much at a Christmas party, and it turned into a dip puddle—so slowly does it!
- Cream cheese softens the tang of the feta nicely, but if you’re a diehard salty fan, just use extra feta instead.
- Roasted garlic is magic, but don’t bother if you’re in a hurry; just mince a fresh clove and apologize to your guests with a breath mint bowl.
How I’ve Played Around (And Where I Messed Up Too)
- Orange zest instead of lemon for a “holiday twist”—lovely, actually. Cinnamon sprinkled on top? Not my favorite. Maybe someone else will like it!
- I’ve blended in a bit of roasted red pepper before for colour—comes out a bit pink but tastes nice. Just don’t add too much, or it gets weirdly sweet.
- Herbs-wise, oregano works in a pinch, not as Christmassy though.
About the Gear—But Don’t Panic
A food processor or blender is ideal (less arm ache), but honestly, I’ve mashed it with a fork and a bit of elbow grease after my blender decided to die on Christmas Eve (classic). Texture will be chunkier, but folk seem to love “homemade” texture anyway.
How Long Will This Last? (Ha!)
Supposedly, it’ll keep in the fridge in a sealed container for 2 or 3 days. In reality though, my crew polishes it off before the wrapping paper hits the floor. If by some miracle you have leftovers, it’s great on toast the next morning—trust me. Smitten Kitchen has a fab post if you’re looking for other ways to use whipped feta (I’m a big fan of her ideas).
How I Like to Serve It (Because You Asked!)
Crusty baguette slices, crispbread, or even those bland crackers leftover from the cheeseboard—pile ’em up and let people dunk. One year, my cousin dipped carrot sticks in and decided it was now a “salad.” Whatever floats your boat. Oh! Sometimes I put out a bowl of olives or homemade dukkah on the side for scooping. If you need more ideas, BBC Good Food has some wildly creative Christmas dip ideas—great if you’re hosting a crowd.
My “Please Don’t Rush” Lessons (AKA Pro Tips)
- If you try to skip the chill time, it’ll taste fine but definitely spreads nicer when it’s cold. I learnt that the hard way, so now I just distract everyone with a cheese plate for twenty minutes.
- I once used low-fat feta. Would not recommend—nobody enjoyed the sad, crumbly texture. Treat yourself to the full-fat stuff, promise?
Questions People Actually Ask Me (FAQ, Scattered-style)
- Can I make this ahead? Yes, and it’s probably even better for it. The flavours meld. (Though there’s a risk you eat it all before guests arrive. Just saying.)
- I don’t have honey – help? Maple syrup, agave, even a little apricot jam melted down works. My friend once used golden syrup and it was…unique, but not awful.
- What if my feta mix looks grainy? That’s normal, especially depending on the brand. Just keep blending, or add a touch of cream cheese for smoothness. Don’t panic!
- Can I double it? Oh, for sure. Just whizz in batches if your blender’s on the small side. Learned that after trying to pulverize 500g at once and…let’s just say my kitchen is still recovering.
- Is it strong on garlic? Only if you want it to be. Actually, half the time I forget to add garlic and nobody notices!
- Is it gluten free/vegan? Gluten free, assuming your dippers are. Vegan—not as written, but you could play with vegan feta and swap the honey.
Anyway, that’s my not-entirely-polished, slightly rambling whipped feta recipe. If you have leftovers, try it stuffed in a baked potato, or just eat it with a spoon—no judgment here. Merry Christmas, and send me pics if you make it! (Or just send dip, I’m not picky.)
Ingredients
- 200g feta cheese, crumbled
- 100g cream cheese, softened
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1/4 teaspoon black pepper
- 1/4 cup fresh pomegranate seeds
- 2 tablespoons chopped pistachios
- 1 tablespoon finely chopped fresh rosemary
Instructions
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1Place the crumbled feta cheese and cream cheese in a food processor. Process until very smooth and creamy, about 1-2 minutes.
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2Add honey, olive oil, lemon zest, and black pepper. Process again until all ingredients are well combined.
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3Transfer the whipped feta mixture to a serving bowl and smooth the top with a spatula.
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4Sprinkle the surface with pomegranate seeds, chopped pistachios, and fresh rosemary for a festive touch.
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5Drizzle with a little extra honey if desired, and serve with toasted pita chips, baguette slices, or fresh vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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