Cranberry Compote Whipped Feta Dip
The combination of sweet and savory is one of the most satisfying flavor profiles out there. I love a good sweet and savory appetizer, and my Cranberry Compote Whipped Feta Dip recipe really has it all. It’s a terrific holiday dip that looks gorgeous on the table—and we get to incorporate one of my favorite recipes from my good friend Bud.
For this recipe, you’ll need a little help from Bud!
I use my good friend Bud’s Cranberry Apple Pear Compote recipe but feel free to use your own favorite homemade compote or cranberry sauce. Or, if you’re crunched for time, pre-made options work great, too! Just know that Bud’s recipe is super delicious and easy to make—it’s definitely worth the extra effort.
This cranberry and feta dip has an incredible flavor profile!
The flavors of this recipe are scrumptiously balanced: I love the combination of tangy feta and herbaceous thyme and whipped with a little honey, it’s even more spectacular. The cranberry compote layered on top is festive and beautiful to get you in the mood for the holiday!
Tips and Tricks for Serving
If you’re making your own compote, remember to make it a day ahead so it has time to cool and set. Your compote can actually be made several days ahead, and you can serve leftover compote alongside your holiday dinner. Here’s another idea if you want to make it extra pretty before serving: Try adding some Sparkling Fresh Rosemary Sprigs to the table for a wintry garnish!
Cranberry Compote Whipped Feta Dip Recipe
Ingredients
- 1 batch Bud’s Cranberry Apple Pear Compote
- 7 ounces of feta cheese, in the brine, drained, and cut into small cubes
- 1 garlic clove, minced
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon fresh thyme leaves
- 6 ounces cream cheese, room temperature
- 2 tablespoons honey
- 2 to 3 tablespoons extra-virgin olive oil
- Crackers or lavash crackers for serving
- 2 tablespoons coarsely chopped toasted pistachios
- Fresh thyme sprigs
Instructions
- Prepare one batch of Bud’s Cranberry Apple Pear Compote. Let cool at room temperature then store in the refrigerator until ready to use. It’s best to make this at least a day ahead!
- In a food processor, combine the feta cubes, garlic, red pepper flakes, and thyme leaves. Pulse until the feta is broken up into small pea-sized pieces. Now add the room-temperature cream cheese. Pulse to combine.
- With the food processor motor on, add the honey and 2 tablespoons of olive oil. Blend until the mixture is smooth and fluffy. If it seems too thick, pulse in the additional olive oil, a little at a time.
- Transfer the feta mixture to a serving bowl. Top with some of the cranberry apple pear compote. Store any remaining compote for future use. Garnish the dip with the chopped pistachios and a few sprigs of fresh thyme, and you’re ready to enjoy!