Whipped Feta with Honey & Pistachios (with Crostini)

Whipped Feta with Honey & Pistachios (with Crostini)
DifficultyBeginner

A bold and creamy dip or spread that brings together salty, sweet, crunchy, and creamy in perfect harmony — ideal for entertaining, wine nights, or when you just want to impress yourself.

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Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 7 oz feta cheese, crumbled
 ¼ cup Greek yogurt (plain, full-fat preferred)
 2 tbsp cream cheese (optional, for added smoothness)
 1 tbsp extra virgin olive oil
 1 tsp lemon juice
 ½ tsp lemon zest
 Salt & black pepper, to taste (feta is salty, so taste before salting)
For Topping
 3 tbsp honey (plus more for serving)
 ¼ cup pistachios, shelled and chopped (toasted lightly if desired)
 Fresh thyme leaves or mint (optional garnish)
 Cracked black pepper (for contrast)
For the Crostini
 1 baguette, sliced into ¼-inch thick rounds (20–25 slices)
 2 tbsp olive oil
 Sea salt, to sprinkle
Make the Whipped Feta
1

  1. In a food processor or blender, combine:

    • Crumbled feta

    • Greek yogurt

    • Cream cheese (if using)

    • Olive oil

    • Lemon juice and zest

  2. Blend until smooth and creamy, about 1–2 minutes.

    • Scrape down the sides as needed.

  3. Taste and season with black pepper and a tiny pinch of salt, if needed.

Prepare the Crostini
2

  1. Preheat oven to 375°F (190°C).

  2. Lay baguette slices on a baking sheet in a single layer.

  3. Brush both sides lightly with olive oil.

  4. Sprinkle with sea salt.

  5. Toast in the oven for 10–12 minutes, flipping halfway, until golden and crisp.

Toast the Pistachios (Optional)
3

  1. Place pistachios in a dry skillet over medium heat.

  2. Stir frequently for 3–5 minutes until fragrant.

  3. Let cool, then roughly chop.

Assemble & Serve
4

  1. Spoon or pipe the whipped feta onto a serving plate or shallow bowl.

  2. Drizzle generously with honey.

  3. Scatter chopped pistachios over the top.

  4. Finish with:

    • Optional fresh thyme leaves or mint sprigs

    • A pinch of cracked black pepper

  5. Serve with toasted crostini, pita chips, or fresh crudités.

Variations & Twists
5

  • Swap honey for hot honey or fig jam for more complexity.

  • Add chili flakes or Aleppo pepper for a spicy kick.

  • Use roasted hazelnuts or almonds instead of pistachios.

  • Garnish with pomegranate seeds in winter for sweet-tart sparkle.

Pairing Suggestions
6

  • Wine:

    • White: Dry Riesling, Sauvignon Blanc, or a crisp Pinot Grigio

    • Rosé: Provençal rosé for a light pairing

    • Red: A light Pinot Noir or chilled Grenache

  • Cocktail: Sparkling elderflower spritz, fig bourbon smash, or a honey-thyme gin fizz

  • Non-Alcoholic: Lemon-mint sparkling water or iced green tea with honey

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Ingredients

 7 oz feta cheese, crumbled
 ¼ cup Greek yogurt (plain, full-fat preferred)
 2 tbsp cream cheese (optional, for added smoothness)
 1 tbsp extra virgin olive oil
 1 tsp lemon juice
 ½ tsp lemon zest
 Salt & black pepper, to taste (feta is salty, so taste before salting)
For Topping
 3 tbsp honey (plus more for serving)
 ¼ cup pistachios, shelled and chopped (toasted lightly if desired)
 Fresh thyme leaves or mint (optional garnish)
 Cracked black pepper (for contrast)
For the Crostini
 1 baguette, sliced into ¼-inch thick rounds (20–25 slices)
 2 tbsp olive oil
 Sea salt, to sprinkle
Whipped Feta with Honey & Pistachios (with Crostini)
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