Whipped Feta With Hot Honey (Printable version)

Creamy whipped feta topped with spicy-sweet honey drizzle, perfect for dipping

# What You’ll Need:

→ Dairy Base

01 - 7 oz feta cheese, drained and crumbled
02 - 3.5 oz cream cheese, softened to room temperature

→ Hot Honey

03 - 1/4 cup honey
04 - 1 teaspoon red pepper flakes

→ For Serving

05 - 1 tablespoon fresh chives or flat-leaf parsley, finely minced
06 - Freshly cracked black pepper, to taste
07 - Crusty bread, pita chips, or fresh crudités for dipping

# How to Make It:

01 - Place the drained feta and softened cream cheese into a food processor. Blend on high until the mixture is completely smooth and creamy, pausing to scrape down the sides of the bowl as needed, about 2 minutes.
02 - Transfer the whipped feta to a shallow serving bowl, using the back of a spoon to create decorative swoops across the surface.
03 - In a small saucepan, combine the honey and red pepper flakes. Warm gently over low heat for 2 to 3 minutes until fragrant and fluid, taking care not to let it come to a boil. Remove from heat and let stand for 1 minute to cool slightly.
04 - Spoon the warm hot honey evenly over the surface of the whipped feta, allowing it to pool naturally in the crevices.
05 - Scatter the minced herbs over the top and finish with a generous crack of black pepper.
06 - Present immediately alongside crusty bread, pita chips, or fresh vegetable sticks for dipping.

# Expert tips:

01 -
  • It takes fifteen minutes from fridge to table and tastes like something you would order at a restaurant for sixteen dollars.
  • The contrast between salty whipped cheese and sweet spicy honey will make you question every plain cheese board you have ever made.
02 -
  • Under whipping is the most common mistake, so if you see any tiny crumbles of feta remaining, keep the processor going a little longer.
  • Heating the honey too aggressively can make it taste slightly bitter and lose its delicate floral notes.
03 -
  • A food processor works far better than a blender for this because the wide bowl lets the cheese spread evenly against the blades.
  • If your feta is particularly salty, soak it in cold water for ten minutes before draining and it will mellow out perfectly.

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