Whipped Feta Dip with Heat & Honey and Hot Honey

Honey drizzling from a wooden dipper onto soft white cheese in a small turquoise dish on burlap.

Photo: Pexels

Fire cider used: Heat & Honey | Honey used: Hot Honey

Salty feta whipped smooth with a spoonful of Heat & Honey fire cider, then finished with a drizzle of our Hot Honey. It takes 10 minutes in a food processor and goes with pita chips, crackers or crunchy vegetables. Make it a few hours ahead and add the honey right before serving.

Serves 6 | Prep 10 min

Ingredients

  • 8 ounces block feta, crumbled
  • 4 ounces cream cheese, softened (or 1/2 cup plain whole-milk Greek yogurt)
  • 2 tablespoons olive oil, plus 1 tablespoon to finish
  • 1 tablespoon Fire Cider: Heat & Honey, shaken well
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon Hot Honey
  • A pinch of red pepper flakes
  • 2 tablespoons chopped pistachios
  • Pita chips, crackers, cucumber slices and bell pepper strips, for serving

Steps

  1. Put the feta, cream cheese, 2 tablespoons olive oil, fire cider and lemon zest in a food processor.
  2. Blend 1 to 2 minutes, scraping down the sides, until very smooth. Add a spoonful of water if it's too thick.
  3. Taste. Feta is salty, so you likely won't need salt.
  4. Spread the dip in a shallow bowl and make swirls with the back of a spoon.
  5. Just before serving, drizzle with the Hot Honey and the last tablespoon of olive oil, then sprinkle with pepper flakes and pistachios.

Tips and storage

  • The dip (without toppings) keeps covered in the fridge up to 4 days. Let it sit out 15 minutes and stir before topping.
  • Don't leave it out more than 2 hours.
  • Refrigerate fire cider after opening.

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