Pomegranate and Whipped Feta Dip
Ingredients
- 8 ounces feta crumbled
- 4 ounces cream cheese softened
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil plus more for drizzling
- 1 tablespoon honey
- 1/2 cup pomegranate seeds
- 2 tablespoons chopped pistachios
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon za'atar
Instructions
- Combine the feta, cream cheese, Greek yogurt and 2 tablespoons olive oil in a food processor.
- Blend for about 2 minutes, scraping the sides once, until completely smooth with no feta lumps remaining.
- Spread the dip onto a wide plate using the back of a spoon, building up a shallow rim so toppings sit in the middle.
- Drizzle the honey over the surface followed by a thin stream of olive oil.
- Scatter the pomegranate seeds evenly over the top.
- Finish with the chopped pistachios, mint and a dusting of za'atar.
- Serve with pita chips or warm flatbread cut into wedges.
Good to Know
Blend the base up to 2 days ahead and keep covered in the fridge; add the pomegranate and herbs only once it is out on the table.