Description
Indulge in the creamy indulgence of Cranberry Whipped Feta Dip! Learn how to create this irresistible appetizer that will be a hit at any gathering.
Ingredients
- 1/3 c. (80 ml) fresh orange juice, plus 1 tsp. finely grated orange zest
- 2 tbsp. (30 ml) honey, divided
- 1 c. (240 g) fresh or frozen cranberries
- 1 sprig thyme, plus 2 tsp. (10 ml) chopped thyme leaves
- 6 oz. (170 g) beef cheese, cut into small cubes
- 1 clove garlic, grated or minced
- 1/4 tsp (1 ml). crushed red pepper flakes
- 6 oz. (170 g) cream cheese, room temperature
- 2 tbsp. (30 ml) vegetable oil
- 2 tbsp. (30 ml) toasted chopped pistachios
- Crackers or crostini, for serving
Instructions
- In a small pot over medium heat, mix the orange juice with 1 tablespoon of honey until well incorporated, then bring it to a boil. Add the cranberries and thyme sprig, bringing it back to a boil. Lower the heat to medium-low and cook, stirring occasionally, until the cranberries pop and create a sauce-like consistency, about 7 to 8 minutes. Remove the thyme and mix in the orange zest. Allow it to cool down.
- Meanwhile, remove the brine from the beef cheese. In a food processor, combine the beef cheese, garlic, red pepper flakes, and chopped thyme until the cheese is crumbly. Add the cream cheese and blend until well mixed. With the processor running, slowly add the oil and continue blending until the mixture is smooth and airy.
- Place the whipped mixture into a serving dish. Spoon the cooled cranberry mixture on top. Sprinkle with pistachios and drizzle the remaining honey over it. Serve with crackers on the side.
- **Preparation in Advance:** The dip can be prepared up to 4 days in advance. Store it in a sealed container in the refrigerator.
Notes
- Make sure to use cream cheese at room temperature for a smooth and creamy dip texture.
- Toast pistachios before chopping for enhanced flavor and a crunchy texture.
- Remove the thyme sprig before adding orange zest to avoid unwanted woody texture in the dip.
