Can I use something other than Greek yogurt?

Yes! You can substitute Greek yogurt with cream cheese , sour cream or cottage cheese for a different flavor and texture. Cream cheese gives you a richer taste, sour cream is similar to the Greek yogurt in terms of a slight tartness, and cottage cheese gives you a mild, protein-packed alternative. For an ultra-luxurious finish, I also love using creamy labneh (very thick strained yogurt).

How long will the dip last?

Store the whipped feta in an airtight container in the refrigerator for up to five days. If you're making it ahead of time for entertaining, keep the dip and toppings separate and assemble just before serving. Allow the dip to come to room temperature for optimal flavor and texture.

What can I serve the dip with?

I love serving it with a spread of crunchy pita chips , sourdough dukkah crackers , crudites or fresh bread (this easy chilli-cheese focaccia is wonderful). You can also use the dip as a sauce alongside grilled meat - it's great with lamb koftas , miso grilled chicken , sticky gochujang chicken or herb roasted chicken . I also love it dolloped onto toast, as a saucy garnish on pizza or smoothed onto wraps.

What else could I top the dip with?

You can get creative here! Some ideas I love: - a simple drizzle of olive oil, with nutty dukkah and za'atar. - use any leftover loaded bread dipping oil . - dollop over sweet chili jam . - chopped sundried tomatoes (or sun-dried tomato pesto ) and marinated olives . - go sweet with roasted stone fruit or strawberries, or a fruit compote, your favorite relish or fig and tamarind chutney .

Creamy Whipped Feta Dip with Hot Honey

Description

This creamy, 4-ingredient whipped feta dip is the ultimate no-cook appetizer. Salty feta and tangy Greek yogurt are blitzed into a silky smooth dip, then drizzled with sticky hot honey for a sweet, spicy finish. Ready in minutes, it’s perfect for BBQs, potlucks or easy entertaining.

Ingredients

Units Scale

For the whipped feta -

1 block of feta cheese (8 oz/200g), ideally at room temperature
1/4 cup thick Greek yogurt (use full-fat for best texture)
2 tablespoons olive oil
Zest of 1 lemon

For the hot honey -

3 tablespoons honey
1 teaspoon red pepper flakes (or chili flakes)
1 teaspoon lemon juice

Optional toppings -

4 slices prosciutto (or bacon)
1 sprig rosemary, finely chopped
A few sprigs of fresh thyme, leaves picked

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Instructions

Prep the feta. Take the feta out of the fridge while you prepare the other elements – it blends more smoothly when it’s at room temperature
Make the crispy prosciutto (optional). Preheat your oven to 350°F (180°C fan). Line a baking tray with parchment paper and lay out the prosciutto slices. Bake for 8 – 10 minutes, or until dark and crispy. You can also do this in the air fryer: place the prosciutto slices in your air fryer basket and air fry at 350°F (175°C) for 3 – 4 minutes, or until crisp and slightly darkened. Let cool before breaking into shards, as they’ll crisp up more as they cool.
Make the hot honey. Set a small saucepan over low heat, then add 3 tablespoons of honey, 1 teaspoon of red pepper flakes and 1 teaspoon of lemon juice. Stir until the honey thins and starts to bubble gently (about 1 or 2 minutes), then remove from the heat to cool.
Whip the feta. Add the block of feta, ¼ cup Greek yogurt, 2 tablespoons of olive oil and the lemon zest to a food processor or blender. Blitz until very smooth, airy and creamy, scraping down the sides as needed. This will take just a couple of minutes. Optional – for an ultra-silky texture, press the dip through a fine mesh sieve after blending.
Assemble and serve. Spoon the whipped feta onto a serving platter or into a shallow bowl, using the back of a spoon to create swirls and ridges in the dip. Drizzle the hot honey on top, then scatter with the crispy prosciutto shards, thyme leaves and chopped rosemary. Serve with pita chips, crackers, fresh bread (like this chili cheese focaccia) or crudités.

Notes

PREP AHEAD: The whipped feta will keep for up to five days in an airtight container in the fridge. Bring to room temperature before serving and give it a quick stir to loosen before serving (it thickens as it chills). Hot honey keeps well for several weeks in the fridge and the crispy prosciutto can be made up to one week in advance and stored in an airtight container in the fridge.

INGREDIENT NOTES: Greek yogurt gives the dip a creamy, tangy base, but you can swap it for cream cheese, sour cream, cottage cheese or leave it out for a thicker texture. Room temperature feta blends much more smoothly – I recommend pulling it out of the fridge at least 30 minutes before using it. You could use creamy labneh (very thick strained yogurt) for an ultra-luxurious finish.

MORE TOPPING IDEAS: Keep it simple with a drizzle of olive oil and a sprinkle of nutty dukkah or za’atar. Go savory with sundried tomatoes, marinated olives or a dollop of sweet chili jam. Try a sweet twist: honey and cranberry sauce, fruit compote, or your favorite relish or chutney. Drizzle on leftover loaded bread dipping oil for even more flavor.

OPTIONAL EXTRA: Candied pecans are a LOVELY way to jazz up the dip. Toast ¼ cup pecans in a dry pan for one minute, then stir in 1 tablespoon of honey and ½ teaspoon of flaky sea salt. Let everything bubble for another minute, then transfer to a parchment-lined tray to cool and crisp up.

Prep Time: 5
Cook Time: 10
Category: dips
Method: oven
Cuisine: mediterranean

Nutrition

Serving Size: 1/4 cup
Calories: 115
Sugar: 6.4g
Sodium: 355mg
Fat: 7.9g
Saturated Fat: 3.7g
Trans Fat: 0g
Carbohydrates: 6.4g
Fiber: 0g
Protein: 5.6g
Cholesterol: 23mg