Description
This Whipped Feta Board with Roasted Pistachios & Cranberries is a creamy, tangy, and flavorful appetizer perfect for entertaining. The smooth whipped feta, enhanced with Greek yogurt and lemon juice, pairs beautifully with crunchy roasted pistachios and sweet dried cranberries. Garnished with fresh herbs and a drizzle of olive oil, it’s served with bread or crackers for an irresistible spread.
Ingredients
Scale
Whipped Feta Mixture
- 8 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Toppings and Garnish
- 1/2 cup roasted pistachios, roughly chopped
- 1/2 cup dried cranberries
- Fresh herbs for garnish (such as rosemary or thyme)
To Serve
- Bread or crackers
Instructions
- Prepare the whipped feta mixture: In a food processor, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, garlic powder, salt, and black pepper.
- Blend until smooth: Pulse the mixture until it becomes smooth and creamy, scraping down the sides as needed to ensure all ingredients are well combined. This should take about 1-2 minutes.
- Adjust seasoning: Taste the whipped feta and adjust the seasoning by adding more salt or pepper if desired.
- Transfer to serving board: Use a spatula to transfer the whipped feta onto a serving board or platter, creating a well or indentation in the center for visual appeal.
- Add toppings: Evenly sprinkle the roasted pistachios and dried cranberries over the top of the whipped feta, concentrating them in the well you created.
- Drizzle olive oil: Drizzle extra olive oil over the garnished feta to enhance flavor and add a glossy finish.
- Garnish with herbs: Top with fresh herbs like rosemary or thyme to add color and aromatic flavor.
- Serve: Present the whipped feta board with an assortment of bread or crackers for dipping and enjoying the flavorful spread.
Notes
- For best texture, use full-fat feta cheese and Greek yogurt.
- Roast your own pistachios if you prefer fresh nuts over store-bought roasted ones.
- Adjust the amount of lemon juice and garlic powder to taste for more tang or flavor.
- This recipe can be prepared ahead of time and refrigerated for up to 2 days—just bring to room temperature before serving.
- For a nut-free version, substitute pistachios with toasted seeds or omit them entirely.
