Cranberry Feta Dip
Skip to recipe
Feta is a cheese I love to use in salads or as a topping to a finished dish. It has a sharp and salty flavor and is typically used in salads, the Greek dish of spanakopita or served with olives and sprinkled with oregano. When I started to think about appetizers for the holiday season, I wanted to incorporate feta into a dip but it’s not traditionally a smooth cheese. I then remembered a Whipped Ricotta Toast With Tomatoes and Peppers recipe we did last year that I loved and thought, why not whip the feta?
From that thought comes Cranberry Feta Dip, a delicious blend of feta, mascarpone cheese and cranberries with a hint of orange, maple syrup and thyme. Pistachios top off the dip, adding a bit of saltiness to the final dish. Easy to make and even easier to eat, this dip is also pretty to present.
Prepping the Ingredients
Using a 5″ Petite Santoku, chop some of the thyme to make two teaspoons.
Chop the pistachios using a 7-5/8″ Petite Chef.
Make sure the cranberries are patted dry, and if you’re using frozen, thaw completely and roll them around in some paper towels to remove excess liquid. Grate a medium-sized orange and your prep work is complete.
Making the Dip
Whisk the orange juice and one tablespoon of maple syrup in a medium saucepan over medium heat. Once combined, add the cranberries, sprig of thyme and allspice and bring the mixture to a boil. Reduce the heat to medium-low and simmer for seven to eight minutes or until the cranberries burst. Remove from the heat, take out the thyme sprig and add the orange zest. Allow the mixture to cool. If it’s become too thick, you can thin it out by adding some additional orange juice. It should be a sauce-like consistency.
In a food processor, whip the feta, red pepper flakes and chopped thyme until crumbly. Add the mascarpone and blend until thoroughly combined. With the food processor running, slowly add the olive oil, blending until the mixture is smooth and creamy.
In a low-edged bowl, spread the feta mixture along the bottom. Using a Stainless Serving Spoon, top with the cooled cranberry sauce over the feta mixture.
Sprinkle the top of the dish with pistachios and drizzle with maple syrup. Additional thyme can be sprinkled on top, if desired. Serve the dip with crackers or crostini.
The whipped feta and mascarpone cheeses in this dish combine perfectly with the tart cranberries, sweet orange juice and maple syrup. The thyme adds a touch of sweet, savory and minty flavor to this Cranberry Feta Dip, making it the perfect appetizer to share – or not. Enjoy!
Ingredients
- 1/3 cup fresh orange juice
- 2 tablespoons pure maple syrup, divided
- 1 cup fresh or frozen cranberries
- 1 sprig thyme
- 1/8 teaspoon allspice
- 1 teaspoon finely grated orange zest
- 8 ounces feta, crumbled
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons chopped thyme leaves, more for garnish
- 6 ounces mascarpone, room temperature
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped pistachios
- Crackers or crostini, for serving
Directions
- In a medium saucepan over medium heat, whisk the orange juice and 1 tablespoon of maple syrup until combined. Add cranberries, thyme and allspice and bring to a boil.
- Once boiling, reduce the heat to medium-low and simmer for 7-8 minutes or until the cranberries burst and form a sauce. Remove from the heat. Remove thyme sprig and stir in the orange zest. Allow to cool.
- In a food processor whip the feta, red pepper flakes and thyme until crumbly. Add the mascarpone and blend until combined. With the food processor running, slowly add the olive oil and blend until the mixture is smooth and creamy.
- In a low bowl, spread the whipped feta mixture and top with the cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining maple syrup and additional fresh thyme, if desired.
- Serve with crackers or crostini.
Recommended Tools
