You and your guests are sure to love this Whipped Feta Dip with Cranberry. It has a wonderful balance of sweet, tart, salty and savoury. You’ll love it even more because it is so easy to make yet looks and tastes fantastic! It is great for using up leftover cranberry sauce but you can easily make your own without too much effort. Usually, whipped feta dips have honey but I’ve skipped it as the cranberry sauce is sweet enough. Whipped cheese dips are my go-to recipes for entertaining. I often switch it up and make this Whipped Goat Cheese dip too.
Cranberry Feta Cheese Dip Recipe Ingredients
Feta or salad cheese – drain away the brine Cream Cheese – alternatively use greek yogurt Extra virgin olive oil Garlic – a fresh clove of garlic works great but you can leave it out if you’re not a fan. Salt and black pepper Optional – whole milk or cream to loosen Top with cranberry sauce, christmas jam or cranberry compote and crushed pistachios. Alternatives – another nuts that work well are pecans or walnuts
Cranberry Compote Ingredients
Fresh cranberries Orange juice and orange zest Sugar or honey To make the cranberry compote, boil the sugar, lemon juice and cranberries in a saucepan until the cranberries have burst. Turn off the heat when the mixture has reduced and become jam like. As it cools, it will continue to thicken. See my cranberry sauce post for full instructions.
How to make Whipped Feta Cranberry Dip
In a food processor, add the feta cheese, cream cheese, garlic clove, olive oil, salt and pepper.
Blend until you achieve a smooth creamy texture. Add in milk/cream little by little to loosen the dip as needed.
Spread onto a serving plate or in a bowl.
Dollop over cranberry sauce and nuts. Scatter over fresh rosemary or fresh thyme leaves optionally.
Drizzle over a little extra extra-virgin olive oil and serve.
Serving Suggestion
Arrange in the centre of a serving platter with crackers, toasted baguette slices and/or crudites. I filled these Mini Baked Potatoes with feta dip for a fun yet budget friendly take on canapes.
Storage
Store leftovers in an airtight container and keep in the fridge. Eat up within 3-4 days. Bring to room temperature before serving. You can easily make this dip ahead of time – just keep the feta dip and cranberry sauce separate and assemble just before serving. I do not recommend freezing this dip.
Other Dip Recipes
Sour Cream and Chive Dip Poppadom Dips Bread Dipping Oil As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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