Whipped Feta with Beets, Pistachios & Honey
Whipped feta with beets, pistachios, and honey is a creamy, tangy, and colorful appetizer that balances salty feta with earthy beets, crunchy pistachios, sweet honey, and fresh dill. It’s quick, festive, and perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 (8-ounce) package feta cheese, drained and crumbled
4 ounces cream cheese, softened
¼ cup whole-milk plain strained (Greek-style) yogurt
1½ tablespoons extra-virgin olive oil
1 large clove garlic, grated
1 (6.5-ounce) package marinated baby beets, quartered
2 tablespoons salted dry-roasted pistachios, chopped
1 tablespoon honey
1 tablespoon chopped fresh dill
½ teaspoon Aleppo pepper (optional)
Instructions
- In a food processor, combine feta, cream cheese, yogurt, olive oil, and grated garlic. Blend until smooth, about 2–4 minutes, scraping down the sides as needed.
- Transfer the whipped feta to a serving bowl.
- Arrange quartered beets on top. Sprinkle with pistachios, drizzle with honey, and finish with dill and Aleppo pepper, if using.
- Serve immediately with crackers, toasted bread, or sliced veggies.
- To make ahead: Prepare the whipped feta base and refrigerate for up to 3 days. Add toppings just before serving.
Notes
- Use roasted beets instead of marinated for a milder flavor.
- Swap pistachios with walnuts, almonds, or pecans.
- Replace dill with parsley or mint for a different herbal note.
- Add pomegranate molasses or balsamic glaze for tang.
- Serve as a spread on crostini or flatbread instead of a dip.
- The whipped base keeps 3 days, but toppings are best added fresh.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 160
- Sugar: 4g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
