by: Kate McMillan
Prep Time
10 minutes
Yield
8–10 servings
Prep Time
10 minutes
Yield
8–10 servings
summary
This simple and lovely hot honey whipped feta recipe hits all the right notes: salty feta, sweet-and-spicy honey, and a creamy texture that is hard to resist. Serve this appetizer with crackers or fresh crudités like carrots, bell peppers and radishes.
ingredients
- 8-ounce block feta packed in water, drained and room temperature
- ¾ cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons hot honey, plus more for drizzling
- 1 small clove garlic, grated or pressed
- 1 small lemon, zested and juiced
- Freshly ground black pepper
- ¼ teaspoon dried oregano, to garnish
directions
- Place the feta and yogurt in the base of a food processor fitted with a metal blade. Purée until mostly smooth. Add the olive oil, hot honey, garlic, lemon zest and juice, and a big pinch of black pepper. Purée until smooth.
- Transfer the hot honey whipped feta to a serving bowl, top with another generous swirl of hot honey, and garnish with additional black pepper and dried oregano. Serve at once with crackers or crudités.
notes
Starting with room temperature feta will result in a creamier dip.
You can make this up to 5 days in advance and keep it in the refrigerator. Let the dip sit at room temperature for an hour before serving.
If making ahead, drizzle with honey just before serving.
Parsley or mint (or a mixture of both) also make a pretty garnish.
You will notice a huge difference in taste by using a block of feta packed in water rather than crumbled feta.
