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Cranberry Whipped Feta Dip

Cranberry whipped feta dip pairs a smooth, tangy whipped feta base with a syrupy cranberry-orange topping. Make it in a food processor and serve with the cooled topping spooned over an even layer of feta.
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Prep Time 2 minutes
Cook Time 10 minutes
Cooling time 20 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 cup cranberries fresh or frozen
  • 0.25 cup orange juice
  • 2 tbsp honey
  • 1 tsp orange zest finely grated
  • 0.125 tsp kosher salt
For the whipped feta
  • 1 block (8 oz) feta cheese drained and broken into chunks
  • 1 package (4 oz) cream cheese softened and cut into chunks
  • 0.25 cup plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tsp lemon zest finely grated
  • 1 tbsp lemon juice

Equipment

  • 1 1-quart saucepan
  • 1 3-cup food processor

Method
 

Make the cranberry topping
  1. Combine the cranberries, orange juice, honey, orange zest, and salt in a 1-quart saucepan.
  2. Bring to a simmer over medium heat; cook for 8–10 minutes, stirring occasionally, until several cranberries burst and the juices turn syrupy.
  3. Remove the pan from the heat and let the topping cool completely, about 20 minutes.
Whip the feta
  1. Combine the feta, cream cheese, Greek yogurt, olive oil, lemon zest, and lemon juice in a 3-cup food processor; process for 1–2 minutes, scraping down the sides once, until very smooth.
Assemble the dip
  1. Spoon the whipped feta into a serving bowl and spread it into an even layer, then spoon the cooled cranberry topping over it.

Notes

Cool the cranberry topping completely before adding it so the whipped feta stays thick. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free feta, cream cheese, and yogurt alternatives.