Creamy, salty feta is whipped until smooth and airy, then topped with jewel-like pomegranate arils, toasted pistachios, a drizzle of honey, and a little olive oil. It is simple to make, beautiful on the table, and just the thing for fall gatherings and holiday entertaining.
Serve it with warm pita, toasted baguette slices, seeded crackers, or crisp vegetables. It also makes a lovely addition to a mezze platter.
INGREDIENTS:
8 ounces feta cheese, preferably a good-quality block feta
4 ounces cream cheese, softened
2 tablespoons extra-virgin olive oil, plus more for serving
1 to 2 tablespoons plain Greek yogurt, as needed
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Freshly ground black pepper
1/3 to 1/2 cup fresh pomegranate arils
1/4 cup shelled pistachios, lightly toasted and roughly chopped
1 to 2 tablespoons honey
1 tablespoon finely chopped fresh mint or flat-leaf parsley, optional
METHOD:
Place the feta and cream cheese in a food processor. Process until crumbly and beginning to combine.
Add the olive oil, lemon zest, lemon juice, and several grinds of black pepper. Process until smooth and creamy, scraping down the sides of the bowl as necessary.
If the mixture seems too thick, add Greek yogurt 1 tablespoon at a time and continue processing until the feta is light and spreadable.
Taste before adding any salt. Feta is naturally salty and usually needs none.
Assemble
Spoon the whipped feta onto a shallow serving plate or small platter and use the back of a spoon to create soft swirls across the surface.
Scatter generously with pomegranate arils and toasted pistachios.
Drizzle with honey and a little extra-virgin olive oil. Finish with fresh mint or parsley, if using, and a few grinds of black pepper.
Serve immediately or refrigerate until needed.
YIELD: Serves 6 to 8 as an appetizer
Serving Suggestions
Serve with:
- Warm pita wedges
- Toasted baguette slices
- Seeded or whole-grain crackers
- Cucumber slices
- Endive leaves
- Radishes
- Thin wedges of crisp apple or pear
For a larger appetizer board, surround the whipped feta with olives, roasted vegetables, fresh fruit, and additional nuts.
Kitchen Notes
Choose block feta when possible.
Pre-crumbled feta tends to be drier and usually contains anti-caking ingredients, so it does not whip quite as smoothly.
Make it ahead.
The whipped feta can be prepared up to two days in advance and refrigerated in a covered container. For the best appearance and texture, add the pomegranate, pistachios, honey, and herbs shortly before serving.
For extra pomegranate flavor:
Drizzle the finished dip with a small amount of pomegranate molasses along with the honey. Use a light hand — its tart flavor is concentrated.
A savory variation:
Skip the honey and finish the feta with pomegranate arils, pistachios, olive oil, fresh herbs, and a little Aleppo pepper or freshly ground black pepper.
