Whipped Feta Dip with Honey is the sweet and salty dip you need right now. This appetizer starts with whipped feta, cream cheese, and olive oil, and is then topped with honey, pine nuts, and a sprinkle of cilantro. Simple and delicious!
You’ll always find a variety of cheese in my refrigerator – from feta, goat, cheddar, gruyere, and parmesan. Because you never know what you’re gonna need, and let’s face it – cheese makes everything better. Right?
I love using feta in a variety of salads. From a Greek Farro Salad to my Summer Pasta Salad to a Candied Pecan Salad, you can’t go wrong with this cheese. If you haven’t tried Baked Feta Pasta with Spinach, go give that a try as well!
What is feta cheese?
Feta is a Greek (brined) white cheese traditionally made from sheep’s milk or from a mixture of sheep and goat’s milk. It has a tangy, sharp taste and is found in many Greek dishes. It’s lower in calories and fat then other aged cheese, but the brine adds a higher salt content.
Just seven ingredients and 10 minutes to an utterly delicious appetizer!
- Feta Cheese – I used a block of feta in a brine. However, you can use a regular block of cheese or even crumbled feta would be fine too.
- Cream Cheese – Some regular cream cheese adds a nice balance to the feta and helps get a nice creamy consistency too.
- Olive oil – You’ll need a tablespoon or two to help with the texture. Start with one and add another if needed.
- Honey – The honey is a nice contrast to the salty feta, and MAKES this dip!
- Black Pepper – Just a few twists of freshly cracked black pepper is perfection.
- Pine Nuts – Toasted pine nuts adds a nice garnish.
- Cilantro – Use a bit of cilantro if you like it. Or another herb works too!
How to make this simple dip
Toast the pine nuts. In a small pan, toast the pine nuts until fragrant and slightly browned. Be careful to avoid burning.
Combine cheese. To a food processor, add the feta cheese, cream cheese, a tablespoon of olive oil, and black pepper. Run food processor for a minute or so. Check consistency and add a bit more olive oil if needed to get it nice and creamy.
Assemble. Spoon the dip into a small bowl. Press it towards the side of the bowl so there is a well for the honey. Then add the honey to the middle of the dip. Top with some pine nuts, chopped cilantro, and another twist of black pepper.
Serve. Serve the feta dip with some naan bread or crackers of your choice. Enjoy!
I really think that any feta cheese would work nicely. You can use a block, crumbled, flavored (like tomato and basil), or any other version.
Yes, I’ve used both a light version and a full-fat version in this dip. Both work nicely.
In my opinion, the crunchy nuts are a nice addition but not required. If you want to try a different nut, you could use pistachios, almonds, or pecans.
I recommend trying cucumber slices and cherry tomatoes. Due to the honey, I prefer to stay with some sort of cracker or naan.
You can have the cheese prepped ahead, but wait to add honey until right before serving. Then top with the garnishes.
Leftover dip can be stored in the refrigerator for a couple of days.
You are going to need a nice party cocktail/mocktail to pair with this appetizer, right? Here are a few recommendations for you.
Whipped Feta Dip with Honey
- 6 oz. feta cheese
- 4 oz. cream cheese
- 1-2 Tablespoons olive oil
- freshly ground black pepper – to taste
- 2 Tablespoons toasted pine nuts
- 1/3 cup honey
- naan bread or crackers – to serve
- In a small pan, saute the pine nuts until fragrant and slightly browned.
- In a food processor, combine the feta, cream cheese, olive oil, and seasonings. Whip mixture until nice and creamy. I usually let the processor run for a minute or two.
- Spoon mixture into a bowl, smoothing it out so that the dip is thick around the edges of the bowl (leaving room for the honey).
- Pour the honey into the middle off the dip. Sprinkle with toasted pine nuts and some chopped cilantro.
- Serve with naan bread or crackers of your choice.