Cranberry Whipped Feta Dip

5 from 3 votes

Cranberry Whipped Feta Dip

This cranberry whipped feta dip tops fluffy whipped feta with a sweet, slightly spicy cranberry jalapeño sauce, orange zest, and fresh parsley. It’s an easy, festive appetizer for Thanksgiving, Christmas, and holiday parties.

Prep Time15

Cook Time10

Cooling Time20

Total Time45

Servings:

Calories: 163kcal

Author: Karin and Ken

Ingredients

Cranberry Jalapeño Topping

1½ cups fresh or frozen cranberries
⅓ cup granulated sugar
¼ cup orange juice
1 jalapeño seeded and finely diced, divided
1 teaspoon orange zest
pinch of salt

Whipped Feta

8 ounces block feta drained and crumbled
4 ounces cream cheese softened to room temperature
¼ cup plain Greek yogurt
1 tablespoon olive oil
1 teaspoon lemon juice

To Garnish and Serve

1 tablespoon honey optional
2 tablespoons fresh chopped parsley
crackers bread, or crostini for serving

Instructions

Make the Cranberry Topping: In a small saucepan, combine the cranberries, granulated sugar, orange juice, half of the diced jalapeño, and salt. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens, about 8 to 10 minutes. Remove from the heat and allow the mixture to cool completely. Once cooled, stir in the orange zest and remaining diced jalapeño. Set aside.
Make the Whipped Feta: Add the crumbled feta, softened cream cheese, Greek yogurt, olive oil, and lemon juice to a food processor. Blend until smooth, creamy, and fluffy, scraping down the sides as needed. This may take 2 to 3 minutes.
Assemble the Dip: Transfer the whipped feta to a serving bowl and spread it into an even layer. Use the back of a spoon to create decorative swirls across the surface. Spoon the cooled cranberry mixture over the top, spreading it evenly.
Garnish and Serve: Drizzle with honey, if desired, and finish with the fresh chopped parsley. Serve with crackers, sliced bread, or crostini.

Notes

Feta: Block feta gives the best texture. Sheep’s milk feta is tangier; regular block feta is milder and smoother.
Cream Cheese: Use 4 ounces, softened to room temperature, for the best balance of creaminess and tang.
Cranberries: Fresh and frozen work equally well, with no need to thaw. Canned cranberries were too soft and sweet.
Cooling: Let the cranberry topping cool completely before adding it to the whipped feta, or the cheese will soften.
Heat: Remove the jalapeño seeds and membranes for a milder dip, or omit the jalapeño for a kid-friendly version.
Make Ahead: Make the topping up to 3 days ahead and the whipped feta 1 day ahead. Store them separately and assemble just before serving. Let the dip sit at room temperature for 10–15 minutes before serving.
Storage: Refrigerate leftovers up to 3 days. Freezing is not recommended.

Nutrition