You can get creative here. The toasted pistachios add an incredible crunch to your dip but leave them off if you’re not a fan. Don’t feel like turning on the stove? Top this dip with our cranberry relish or jam you made in the summertime.
Makes: Approximately 2 cups
DIP INGREDIENTS:
WHIPPED FETA DIP
6 oz. feta in brine, cut into small cubes and drained
1 clove garlic, grated or minced
1⁄4 tsp crushed red pepper flakes (my preference is Aleppo pepper flakes or gochugaru)
1 cup cream cheese, room temperature
3 tbsp extra-virgin olive oil
DIRECTIONS:
In a food processor, pulse feta, garlic, red pepper flakes and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined.
With the food processor running, drizzle in oil and blend until mixture is smooth and fluffy. Transfer dip to a serving dish and top with cranberry topping.
CRANBERRY TOPPING INGREDIENTS:
Juice and zest of 1 orange
3 tbsp honey
1 1⁄2 cups fresh or frozen cranberries
1 sprig thyme, plus 2 tsp chopped fresh thyme leaves
DIRECTIONS:
In a small saucepan over medium heat, whisk orange juice and honey until combined and bring to a boil.
Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, just until
cranberries burst and become saucy, approx. 7 to 8 min.
Remove thyme sprig and stir in orange zest and chopped thyme leaves.
Garnish options: Toasted chopped pistachios, chopped parsley, additional orange zest, additional drizzle of honey, walnuts and fresh thyme.
