Whipped Feta Dip

How to Make Whipped Feta Dip

1. 1

   Step 1: Toast the pine nuts

   Warm a small dry skillet over medium heat and add the pine nuts. Toast, stirring or shaking the pan frequently, until golden and fragrant, about 2–3 minutes; watch carefully to prevent burning. Transfer to a plate to cool while you prepare the dip base.

   For this step

   • 1/3 cupPine nuts, toasted
   
2. 2

   Step 2: Blend the whipped-feta base

   In a food processor, combine crumbled feta, softened cream cheese, olive oil, honey, lemon juice, minced garlic and black pepper. Pulse until the mixture is very smooth and airy, scraping down the bowl once or twice; if needed add a teaspoon of water or more olive oil to reach a spreadable, light consistency. Taste and adjust honey or lemon for balance.

   For this step

   • 8 ozFeta cheese, crumbled
   • 4 ozCream cheese, softened
   • 2 tbspExtra-virgin olive oil
   • 2 tbspHoney
   • 1 tbspFresh lemon juice
   • 1 cloveGarlic clove, minced
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Season and chill briefly

   Transfer the whipped feta to a serving bowl, cover, and chill 15–20 minutes to let flavors meld and texture firm slightly (you can skip chilling if short on time). Just before serving, sprinkle flaky sea salt sparingly to brighten the flavors.

   For this step

   • 1/4 tspFlaky sea salt (for finishing), optional
   
4. 4

   Step 4: Finish with toppings

   Make a shallow well in the center of the dip, drizzle a little extra-virgin olive oil and a light swirl of honey, then scatter the toasted pine nuts over the top. Add an extra pinch of black pepper or a dusting of smoked paprika if you like a smoky note.
   
5. 5

   Step 5: Serve and store

   Serve with warm pita, crostini, crackers, or crisp vegetables. Refrigerate leftovers in an airtight container for up to 3 days; bring to room temperature and stir before serving for best texture.
   

1. Warm a small dry skillet over medium heat and add the pine nuts. Toast, stirring or shaking the pan frequently, until golden and fragrant, about 2–3 minutes; watch carefully to prevent burning. Transfer to a plate to cool while you prepare the dip base.
2. In a food processor, combine crumbled feta, softened cream cheese, olive oil, honey, lemon juice, minced garlic and black pepper. Pulse until the mixture is very smooth and airy, scraping down the bowl once or twice; if needed add a teaspoon of water or more olive oil to reach a spreadable, light consistency. Taste and adjust honey or lemon for balance.
3. Transfer the whipped feta to a serving bowl, cover, and chill 15–20 minutes to let flavors meld and texture firm slightly (you can skip chilling if short on time). Just before serving, sprinkle flaky sea salt sparingly to brighten the flavors.
4. Make a shallow well in the center of the dip, drizzle a little extra-virgin olive oil and a light swirl of honey, then scatter the toasted pine nuts over the top. Add an extra pinch of black pepper or a dusting of smoked paprika if you like a smoky note.
5. Serve with warm pita, crostini, crackers, or crisp vegetables. Refrigerate leftovers in an airtight container for up to 3 days; bring to room temperature and stir before serving for best texture.