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Whipped Feta with Pomegranate, Pistachios & Honey

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Whipped feta with pomegranate, pistachios, and honey is a creamy, savory-sweet appetizer topped with colorful, crunchy garnishes. Ready in just 10 minutes, it’s a festive dip or spread perfect for parties, holidays, or casual gatherings.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

1 (6-oz.) package feta cheese in brine, drained and crumbled (1 1/2 cups)

1/4 cup reduced-fat cream cheese, softened

1 large clove garlic

1 tablespoon extra-virgin olive oil

1 1/2 tablespoons cold water

1/3 cup pomegranate seeds (arils)

1/4 cup lightly salted pistachios, chopped

1 tablespoon hot honey

1 teaspoon fresh thyme leaves

2 (6 1/2-inch) whole-wheat pita rounds, warmed and cut into 16 wedges

Instructions

  1. In a food processor, combine feta, cream cheese, garlic, and olive oil. Process until mostly smooth, about 2 minutes, scraping down sides as needed.
  2. With the processor running, drizzle in cold water until a smooth, whipped texture forms (about 3–5 minutes).
  3. Transfer to a serving bowl and top with pomegranate seeds, pistachios, honey, and thyme leaves.
  4. Serve immediately with warm pita wedges.
  5. To make ahead: Prepare the whipped feta base and refrigerate for up to 2 days. Before serving, bring to room temperature, whisk until smooth, then add toppings.

Notes

  • Replace hot honey with regular honey or date syrup for milder sweetness.
  • Add sumac or chili flakes for tang or spice.
  • Swap pistachios with almonds, walnuts, or pecans.
  • Spread on crostini instead of serving as a dip.
  • Mix in fresh herbs like basil or mint for a refreshing twist.
  • The whipped feta base can be stored for 2 days; toppings should be added fresh.

Nutrition

Find it online: https://cheftinaskitchen.com/whipped-feta-with-pomegranate-pistachios-honey/