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Cranberry Whipped Feta Dip – Party Appetizer Recipe

Cranberry whipped feta dip pairs creamy, smooth feta with a tart cranberry topping simmered until thick. Chill the topping until completely cool, then spread it over whipped feta and serve with crackers.
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Prep Time 5 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 cup cranberries fresh or frozen
  • 0.25 cup granulated sugar
  • 2 tbsp orange juice
  • 1 tbsp water
  • 0.5 tsp orange zest finely grated
For the whipped feta
  • 1 block (8 oz) feta cheese drained and broken into chunks
  • 4 oz cream cheese softened and cut into cubes
  • 2 tbsp plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 0.125 tsp black pepper
For serving
  • 1 box (8 oz) crackers

Equipment

  • 1 1-quart saucepan
  • 1 food processor
  • 1 8-inch serving plate

Method
 

Make the cranberry topping
  1. Combine the cranberries, sugar, orange juice, water, and orange zest in a 1-quart saucepan and bring to a simmer over medium heat.
  2. Cook for 8–10 minutes, stirring frequently, until most cranberries have burst and the juices are thick.
  3. Transfer the topping to a small bowl.
  4. Refrigerate for 20–30 minutes, until completely cool.
Whip the feta
  1. Process the feta, cream cheese, Greek yogurt, lemon juice, olive oil, and black pepper in a food processor for 1–2 minutes, stopping once to scrape down the sides, until creamy and smooth.
Assemble and serve
  1. Spoon the whipped feta onto an 8-inch serving plate and spread it out.
  2. Spoon the cooled cranberry topping over it and serve with the crackers.

Notes

For the smoothest topping, let it cool completely before spooning it over the feta. Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, serve with gluten-free crackers.