Can I use something other than yogurt?

You can use cream cheese or sour cream in place of Greek yogurt if you like.

How long will the dip last?

It will last well for 3 days, stored in an airtight container in the fridge. If you're making it ahead of time, store the dip and the toppings separately, then just top when you're ready to serve. Make sure you bring the dip back to room temperature before serving.

What can I serve the dip with?

I love serving it with a spread of pita chips , 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 chicken , sticky gochujang chicken or with 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 really get creative here! Some ideas I love: - a simple drizzle of olive oil, with dukkah and za'atar. - use any leftover bread dipping oil . - dollop over sweet chilli jam . - chopped sundried tomatoes (or sundried tomato pesto ) and marinated olives . - mix 1 tablespoon of harissa paste with 1 tablespoon of honey and drizzle it on top. - go sweet with roasted stone fruit or strawberries, or a fruit compote, your favourite jam or chutney .

Creamy Whipped Feta Dip with Hot Honey

Description

This luxurious (and easy) 4-ingredient whipped feta dip is ready in minutes. Salty feta combines with creamy Greek yogurt and is topped with a sticky hot honey sauce for a fab crowd-pleasing appetizer, perfect for the holiday season.

Ingredients

Scale

For the creamy whipped feta dip –

1 block feta (approx. 8oz or 200g)
1/4 cup thick Greek yogurt
Zest of 1 lemon
2 tablespoons olive oil

For the hot honey –

3 tablespoons honey
1 teaspoon chilli flakes
1 teaspoon lemon juice

For the other toppings –

4 slices prosciutto (or streaky bacon)
1 sprig of rosemary, chopped
A handful of thyme leaves

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Instructions

Make the crispy prosciutto. Heat your oven to 350F/180C fan. Line an oven tray with baking paper, then lay out your slices of prosciutto on the tray. Transfer to the oven and bake for 8 minutes, until crispy and delicious. Remove from the oven and set aside to cool and crisp up further before breaking into rough shards.
Make the hot honey. Add the 3 tablespoons of honey, 1 teaspoon of chilli flakes and 1 teaspoon of lemon juice to a small pan and set it over low heat. Stir the honey as it starts to loosen up and bubble. Continue stirring for another minute, then remove the pan from the heat.
Make the whipped feta. Crumble the block of feta into the bowl of your food processor, along with 1/4 cup Greek yogurt, 2 tablespoons of olive oil and the lemon zest. Blitz until the feta is super smooth, airy and creamy. PRO TIP: For a SUPER smooth dip, you can pass the dip through a fine mesh sieve into a bowl. I’ll do this sometimes (mainly when I’m entertaining) just so it is as smooth as possible.
Garnish and serve. Smooth the whipped feta onto a serving platter, making swirls with your spoon to create little ridges for your hot honey to sit in. Spoon over the hot honey, then scatter over the crispy prosciutto shards. Finish with a good scattering of thyme and rosemary. Serve with your favourite crackers (pita chips or sourdough crackers are great), bread (try my easy chilli-cheese focaccia) or a selection of crudites.

Notes

PREP AHEAD: The dip will keep well for 3 days in an airtight container in the fridge. It will thicken up sitting in the fridge, so give it a stir and bring it back to room temperature before serving and topping. The hot honey will keep for weeks in the fridge and the crispy prosciutto can be made 1 week ahead of time and stored in an airtight container or a zip-lock bag in the fridge.

OPTIONAL: I also love adding in crunchy candied pecans when I have them around – to make them, toast 1/4 cup pecans in a dry pan for a minute, then add in 1 tablespoon of honey and 1/2 teaspoon flaky sea salt. Stir the honey through the nuts and leave for another minute as it bubbles away. Transfer to a baking paper lined plate or tray (important – they’ll stick to the surface if you don’t line it!) and leave to cool and crisp up.

I like using Greek yogurt here to provide an extra creamy base to help make it really smooth, but you could use cream cheese or sour cream if you prefer, or leave it out all together.

Switch up the toppings – keep things simple with a drizzle of olive oil and a sprinkling of dukkah or za’atar, chop up sundried tomatoes and marinated olives and scatter them on top, or sweeten things up with honey and cranberry sauce or your favourite jam or chutney. I also love drizzling any leftover bread dipping oil on top.

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
Carbohydrates: 6.4g
Fiber: 0g
Protein: 5.6g
Cholesterol: 23mg

Keywords: feta dip, homemade feta dip, easy feta dip