Whipped Feta with Hot Honey and Pistachios

Steps

1. Step 1

   Put the honey, red pepper flakes and a pinch of salt in a small saucepan. Warm over low heat, swirling the pan, just until it loosens and smells fragrant, about 3 minutes. Don't let it boil. Take it off the heat and leave it to steep while you make the dip.

   5 min

   • 1/3 cup honey
   • 1/2 tsp red pepper flakes
   • 1 pinch salt
2. Step 2

   Drop the garlic clove into a food processor and pulse a few times until finely chopped. Add the feta chunks, Greek yogurt, 3 tbsp olive oil, lemon zest, lemon juice and a few grinds of black pepper.

   5 min

   • 8 oz block feta in brine
   • 1/2 cup plain whole-milk Greek yogurt
   • 3 tbsp extra-virgin olive oil
   • 1 garlic
   • 1 tsp lemon zest
   • 1 tbsp lemon juice
   • black pepper
3. Step 3

   Run the processor for 2 to 3 minutes straight, stopping once to scrape down the sides, until the mixture is completely smooth and cloud-light with no grainy bits. If it feels stiff, add 1 tbsp water and run it again. Taste and add more pepper or lemon if you like; it shouldn't need salt.

   3 min

4. Step 4

   Scrape the whipped feta onto a wide plate or shallow bowl. Using the back of a spoon, swoosh it outward from the center into thick swirls with a shallow well in the middle.

   2 min

5. Step 5

   Spoon the hot honey over the top so it pools in the swirls, then scatter on the crushed pistachios. Drizzle with the remaining 1 tbsp olive oil, add the torn herbs if using, and serve with warm pita or crackers.

   • 1/3 cup shelled roasted pistachios
   • 1 tbsp extra-virgin olive oil
   • 1 tbsp fresh mint or dill
   • warm pita bread or crackers

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026