Description
Creamy whipped feta topped with sweet-heat pepper jelly. This is a quick, crowd-pleasing appetizer perfect for weeknights or gatherings. It delivers an easy, creamy, and irresistible flavor balance.
Ingredients
- Whipped Feta:
- 8 ounces feta cheese, drained and crumbled
- 3 ounces cream cheese, softened
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Topping:
- 1/3 cup pepper jelly, room temperature
- 1 tablespoon honey
- 1–2 teaspoons red pepper flakes, optional
- 2 tablespoons chopped roasted pistachios or toasted walnuts
- 2 tablespoons finely chopped fresh parsley or chives
- Extra-virgin olive oil, for drizzling
- For Serving:
- Warm pita wedges or pita chips
- Seedy crackers
- Sliced cucumbers and carrots
- Sliced sweet mini peppers
Instructions
- Add feta, cream cheese, olive oil, Greek yogurt, lemon juice, garlic, lemon zest, salt, and pepper to a food processor. Blend until very smooth and fluffy for 1–2 minutes, scraping down sides as needed.
- Pulse in 1–2 teaspoons cold water if you want a looser, silky, spreadable dip.
- Spoon the whipped feta into a shallow bowl. Use the back of a spoon to create swoops and a shallow well in the center.
- In a small bowl, stir the pepper jelly with honey until glossy and pourable. Microwave for 10–15 seconds if the jelly is stiff.
- Spoon the pepper jelly mixture over the center well.
- Sprinkle with red pepper flakes (if using), nuts, and fresh herbs. Drizzle lightly with olive oil.
- Serve immediately with warm pita, crackers, or crisp vegetables.
Notes
- Use block feta packed in brine for the smoothest result.
- Make sure the cream cheese is fully softened before mixing.
- Process the mixture longer than you think necessary to achieve a cloud-like texture.
- Warm pita bread just before serving for the best experience.
- Store the dip without toppings in an airtight container in the fridge for up to 4 days; keep the jelly separate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean inspired