Cranberry Feta Dip
This whipped Feta Dip is an easy and delicious appetizer, side or snack that comes together with a creamy feta, Greek-style yogurt and lemon, topped with a sweet homemade cranberry sauce. Serve with your favorite gluten-free crackers, crusty bread or crostini.
Ingredients
- ¾ cup fresh cranberries , frozen works too but be sure to thaw and drain beforehand
- ¼ cup maple syrup , or preferred sticky liquid sweetener such as vegan honey, date syrup or for a lower sugar option you can use Lakanto sugar-free maple syrup, allulose or yacon syrup.
- ⅛ cup fresh orange juice
- 7 oz vegan feta , such as Violife. You can also use regular feta or even cottage cheese for a higher protein option.
- 2 tbsp plain thick Greek-style yogurt or thick plain coconut-based yogurt , such as Kite-Hill, Culina or Cocojune
- ¼ cup olive oil , or preferred oil
- ¼ cup toasted pistachios , roughly chopped - for topping
Instructions
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Add the cranberries, orange juice and maple syrup into a medium saucepan. Bring to a simmer over medium-heat and cook for 6-8 minutes until broken down and thickened into a sauce. Remove from the heat and set aside to cool.
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Meanwhile, place the feta, yogurt and olive oil in a food processor. Blend until smooth and fluffy. Stopping to scrape down the sides as needed. Transfer the dip to a shallow plate or a bowl and chill in the fridge for about 10-20 minutes to firm up slightly or until ready to serve.
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Spoon the feta onto a plate and spread with the back of a spoon. Top with cranberry sauce and gently swirl. Scatter with chopped pistachios and serve with your favorite crackers or toasted baguettes.
Recipe Notes
How to make ahead
You can whip your feta a day or two ahead of time and keep it in an airtight container in the fridge.
You can also make the homemade cranberry sauce the day before and store them in a separate airtight container in the fridge for up to 3 days as well.
How to store
Store any leftover whipped feta in an airtight container in the fridge. It will last up to 3 days.
Store any leftover cranberry sauce in a separate airtight container in the fridge for up to 3 days.