Cranberry Jalapeno Cream Cheese Dip Recipe
This cranberry whipped feta dip is a festive holiday appetizer that blends creamy whipped feta with a tart and sweet cranberry compote, garnished with crunchy pistachios and a drizzle of honey. Easy to make with simple ingredients, it can be prepped ahead and served with crostini or crackers for a delightful party treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cranberry Compote
- 2 cups frozen or fresh cranberries
- 1/4 cup maple syrup
- Zest of 1 orange
- Juice of 1 orange
- 1/4 teaspoon ground nutmeg
Whipped Feta Dip
- 225 g (8 oz) feta cheese, about 1 1/2 cups crumbled
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon chili flakes
- 2 tablespoons olive oil
Garnishes
- 1/4 cup chopped pistachios
- 1-2 tablespoons honey, for drizzling
- Fresh thyme leaves, optional
Instructions
- Make the Cranberry Compote: In a medium saucepan, combine the cranberries, maple syrup, orange zest, orange juice, and ground nutmeg. Bring the mixture to a boil over medium-high heat.
- Simmer the Cranberries: Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and let cool.
- Prepare the Whipped Feta: In a food processor, combine the crumbled feta cheese, plain Greek yogurt, chili flakes, and olive oil. Blend on high speed until the mixture is smooth and creamy. An immersion blender can be used as an alternative.
- Assemble the Dip: Spoon the whipped feta into a shallow bowl, then top evenly with the cooled cranberry compote. Sprinkle chopped pistachios over the top and drizzle with honey. Add fresh thyme leaves if desired.
- Serve: Serve the dip with crostini, crackers, or pita bread as an appetizer.
Notes
- If you don't have a food processor, an immersion blender or hand mixer can be used to whip the feta and yogurt together.
- The cranberry compote can be made ahead and refrigerated; bring it to room temperature before assembling.
- For a milder flavor, substitute black pepper for the chili flakes.
- To make homemade crostini, slice a baguette into 1-inch pieces, brush with olive oil, and toast in a 400°F oven for 10 minutes, flipping halfway.
- Store leftover dip in an airtight container in the fridge for up to 2 days.
