Introduction

This Cranberry Whipped Feta Dip combines tangy feta with sweet and zesty cranberry compote for a delightful balance of flavors. It’s perfect for parties or a festive snack that will impress your guests.

A light pink bowl holds a dip with three clear layers: a thick, smooth white base, a glossy dark red jelly spread in the center, and chopped golden-green pistachios sprinkled on top. The bowl sits on a white marbled surface scattered with small round slices of light bread. To the side, a small white bowl on a wooden coaster is filled with more chopped pistachios, and part of a black and white striped cloth is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups frozen or fresh cranberries
1/4 cup maple syrup
Zest and juice of one orange
1/4 tsp ground nutmeg
225 g (8oz) block of feta cheese in brine, drained
1/2 cup plain Greek yogurt
1/4 tsp chili flakes
2 tbsp olive oil
1/4 cup chopped pistachios
1-2 tbsp honey to drizzle
Fresh thyme leaves (optional)

Instructions

Step 1: In a medium saucepan, combine cranberries, maple syrup, orange zest, orange juice, and ground nutmeg. Bring to a boil over medium-high heat.
Step 2: Reduce heat to medium-low and let it simmer for 6-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool.
Step 3: In a food processor, blend the drained feta cheese, Greek yogurt, chili flakes, and olive oil on high until smooth and creamy. Alternatively, use an immersion blender.
Step 4: To assemble, spread the whipped feta in a shallow serving bowl. Spoon the cooled cranberry compote on top, then sprinkle with chopped pistachios. Drizzle with honey and garnish with fresh thyme leaves if desired.

Tips & Variations

For extra spice, increase chili flakes or add a pinch of cayenne pepper.
Use toasted pistachios for enhanced crunch and flavor.
Substitute maple syrup with agave or honey in the cranberry compote.
Serve with warm pita chips or fresh vegetable sticks for variety.

Storage

Store the whipped feta dip and cranberry compote separately in airtight containers in the refrigerator for up to 3 days. Stir before serving and bring to room temperature for best flavor. Do not freeze as the texture may change.

How to Serve

The dish is served in a white bowl and has two main layers. The bottom layer is a smooth, creamy white base that looks soft and thick. On top, there is a dark red, glossy fruit spread with visible chunks, giving it a thick, textured look. This layer is sprinkled with small, roughly chopped greenish-brown nuts scattered unevenly across the surface. Around the bowl, pieces of toasted bread slices surround it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare both the cranberry compote and whipped feta up to 2 days in advance. Keep them refrigerated separately and assemble just before serving.

Is this dip suitable for a vegetarian diet?

Yes, this dip contains no meat or gelatin and is suitable for vegetarians.

Cranberry Whipped Feta Dip Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

This vibrant Cranberry Whipped Feta Dip combines the tartness of fresh or frozen cranberries cooked down into a sweet and tangy compote with the creamy, spicy whipped feta base. Enhanced with orange zest, nutmeg, chili flakes, and a touch of honey, this dip is perfect for holiday gatherings or as an elegant appetizer paired with crackers or fresh vegetables.

Author: Ella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Cranberry Compote

2 cups frozen or fresh cranberries
1/4 cup maple syrup
Zest and juice of one orange
1/4 tsp ground nutmeg

Whipped Feta Dip

225 g (8 oz) block of feta cheese in brine, drained
1/2 cup plain Greek yogurt
1/4 tsp chili flakes
2 tbsp olive oil

Garnish

1/4 cup chopped pistachios
1–2 tbsp honey, for drizzling
Fresh thyme leaves, optional

Instructions

Prepare the cranberry compote: In a medium saucepan, combine cranberries, maple syrup, orange zest, orange juice, and ground nutmeg. Bring to a boil over medium-high heat, then reduce to a medium-low simmer. Cook for 6-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely.
Whip the feta dip: While the compote cools, place the drained feta cheese, Greek yogurt, chili flakes, and olive oil into a food processor or a bowl if using an immersion blender. Blend on high speed until the mixture becomes smooth, creamy, and well combined.
Assemble the dip: Spoon the whipped feta mixture into a shallow serving bowl. Layer the cooled cranberry compote on top evenly.
Garnish and serve: Sprinkle chopped pistachios over the top. Drizzle with honey for added sweetness and scatter fresh thyme leaves if desired for a fragrant finish. Serve with crackers, pita bread, or fresh vegetables.

Notes

Use fresh or frozen cranberries according to availability; both work well.
Ensure the feta cheese is well drained to avoid a watery dip.
You can adjust the sweetness by varying maple syrup and honey quantities.
For a spicier kick, increase the chili flakes or use smoked paprika as an alternative.
This dip can be prepared ahead of time and refrigerated; bring to room temperature before serving.

Keywords: cranberry dip, whipped feta, holiday appetizer, easy dip recipe, cranberry compote, festive dip, Greek yogurt dip