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Look, I’ll eat a shady french onion dip with the best of ’em, but sometimes I like to class it up a little, and nothing says “classy” quite like a whipped feta dip, drizzled with fabulous local honey, and the spice of a freshly cracked black pepper.
Put your potato chips away, this is snacking for grownups.
I call this a whipped feta dip, but really it’s absolutely divine on a baguette with fresh roasted veggies or grilled meat. You can serve it as a spread or dip with pita, as I have pictured, but you can also serve with lightly blanched or raw veggies ( some heirloom carrots would be divine! )
I love including whipped feta dip in with some party foods when we are entertaining, or having it as part of dinner, with some roasted curry veggies, skewers of grilled meat, and cut up fruit, all set out in front of us to pick at over some wine.
Much to my husband’s horror, I’m a big believer that dinner doesn’t always have to be as traditional as a plate with meat, starch, and vegetable all side-by-side. Sometimes I like to shake it up.
Or in this case, dip it up.
Ingredients
- 1/2 cup ricotta
- 4 ounces feta crumbled
- 3 Tablespoons olive oil
- 1/4 cup good quality local honey
- 1 teaspoon cracked pepper
- 1 Tablespoon sliced green onions or chives
Instructions
- Blend the ricotta, feta, and olive oil together in a food processor until smooth.
- Spread on a plate, pressing the center down to make a well. Fill the well with honey. Top with cracked pepper and green onions.
- Serve with pita bread or blanched carrots.
I can’t wait to make this! My neighbor has bee-hives & brings me honey so I’ll share this recipe with her!
Totally making this for the holidays! I’m with you on that shady french onion dip, tho. I won’t make it, but if it’s on the table, I’ll eat it like it’s going out of style (and, I think it is).
Bahahhaha I’m 100% with you — I’ll eat it if it’s there, but man, I wish it would stop being there…
I found your recipe after having whipped feta at The Butcher and the Bee here in Charleston! I plan on giving it a try! I can’t stop thinking about that dish!
I LOVE Butcher and Bee! Let me know what you think of my recipe if you do try it!
Haha, I found your recipe after trying this at Butcher and Bee in Nashville! Hope it is similar!! I saw another recipe online that uses cream cheese and a cpl other ingredients instead of the ricotta. Will try yours first as it is simpler and I am all for simpler!
We asked the server at butcher and bee and they use cream cheese.
Made this today. It is absolutely fantastic! So much flavor. So simple. Thank you. Loved it.
We made this last night and dipped homemade pita bread into it. Yum!! It was so easy and delicious. Thanks for the great recipe! We will definitely make it again!
Am I doing something wrong? Mine comes out more like runny yoghurt. Tastes great but I’m not getting that whipped consistency.
Make sure you are not blending the honey into the dip, and are instead topping the dip with the honey. Otherwise, I’m not sure what could cause that runny consistency. Maybe reduce the olive oil and make sure if you are using brined feta that it is well drained. I usually use pre-crumbled feta, which is already very dry. Hopefully some of these tips help!
Thank you so much for this recipe!! It is so easy and very delicious! I serve with sliced cucumbers and low carb mini pitas! My husband and I love this!!
Totally trying this…I love your insta feed. Have you had the CRACK DIP at Goat Sheep Cow North? Sooooo hoping this is similar. Thanks
Thank you! I haven’t had the dip but I will have to go try it!
This looks so good! What a fun and unique one to put out at a party!
Thanks for sharing! Does it keep long?
You know … I’ve never been able to keep myself from eating it long enough to find out! It would surely be good for a few days, but I wouldn’t push it beyond that.