Whipped Feta Holiday Dip
WHIPPED FETA DIP WITH ROASTED TOMATOES, CRANBERRIES AND CHICKPEAS
Need a new table grazing appetizer for the upcoming holidays? This dish is truly unique, absolutely gorgeous, and has all the flavors you could ask for to entertain family and friends. It will serve plenty of hungry guests, and can be displayed on a large circular or oval platter!
You can serve yourself a generous helping in a smaller hand-held plate, along with some of these delicious lesley stowe raincoast crisp® holiday varieties!
When serving a dip, remember it’s only as good as the dippers you provide. If you’re looking for something unique with amazing flavor, these leslie stowe raincoastⓇ crisps are the real deal. The crisps that I used are lesley stowe raincoast crispⓇ rosemary raisin pecan and cranberry and hazelnut.
The holiday crisps that I used for my dip presentation are lesley stowe raincoast crispⓇ rosemary raisin pecan and lesley stowe raincoast crispⓇ cranberry and hazelnut. They go perfectly with the feta and roasted toppings.
These are layered with texture and flavor, and pair perfectly with the sharpness of the feta, and sweetness of the honey in the dip. Load up those crisps, because they are crunchy and ready for the whipped feta goodness. This dip doesn’t take long to make, and you’ll have people thinking you spent a ton of time on it.
Ingredients
16oz red and yellow cherry tomatoes
12oz can of chickpeas
1/2 cup thinly sliced sun dried tomatoes
1/2 cup dried cranberries
1/2 cup raw pine nuts
3 tablespoons olive oil
1 teaspoon. chopped fresh thyme
1 teaspoon chopped fresh oregano
kosher salt and black pepper to taste
10oz crumbled feta
1/2 cup greek yogurt
1/2 cup ricotta cheese (skim)
8oz block cream cheese
5 cloves garlic
2 tablespoons honey
pinch of salt and cracked pepper to taste
Instructions
Preheat oven to 400°F.
In a sheet pan, line the pan with parchment or foil.
Spread in order evenly dispersed, the tomatoes, chickpeas, sun-dried tomatoes, cranberries pine nuts, olive oil, herbs, then salt and pepper over the tray’s ingredients. Toss with hands lightly until the oil is incorporated.
Bake for 30 minutes.
While this is baking, put the feta, cream cheese, ricotta cheese, yogurt, garlic, honey, salt and pepper in a food processor.
Pulse until smooth.
Spread the dip on a platter or large plate that has a rim.
Top the feta dip with the roasted mixture.
I would recommend adding more honey drizzle over the entire dip and it’s toppings, and maybe a bit more cracked pepper.
Arrange your spread of crisps around the plate or near it, and dig in!
