Description
Creamy whipped feta meets vibrant pomegranate and crunchy pistachios in this irresistible appetizer. Finished with honey and lemon zest, it’s the perfect combination of tangy, salty, sweet, and festive—ideal for holidays or any elegant gathering.
Ingredients
- 8 oz feta cheese (preferably from a block in brine)
- 4 oz cream cheese, softened
- 1 tbsp olive oil (plus more for drizzling)
- Zest of 1 lemon
- 1/3 cup pomegranate seeds
- 1/4 cup roasted, salted pistachios, chopped
- 1–2 tbsp honey (to taste)
- Fresh mint leaves, sliced (optional)
Instructions
- Crumble feta and add to a food processor along with the cream cheese. Blend until smooth and creamy, scraping down the sides as needed.
- Add olive oil and lemon zest, then pulse until fully incorporated and fluffy.
- Spoon the whipped feta onto a serving plate, spreading it into a swooped shape using the back of a spoon.
- Top with pomegranate seeds, chopped pistachios, and drizzle generously with honey and a touch more olive oil. Garnish with mint if using.
- Serve immediately with warm pita, crackers, or vegetables for dipping.
Notes
- Make the whipped feta base ahead and chill for up to 2 days; add toppings just before serving.
- Substitute plant-based feta and cream cheese for a dairy-free version.
- To prevent soggy garnishes, keep toppings separate until serving time.
