Whipped Feta with Figs, Pistachio, and Honey

These days, I often keep feta in my fridge for all sorts of dishes.

After ordering my fair share of this dip from a few of my favorite restaurants, I decided to make my own at home. In this version, I combine feta with figs, pistachios, and honey for a delicious sweet and salty combo.

This dip is quick and easy—perfect for an impromptu dinner party, potluck, or weekend get-together.

The best feta for whipped feta dip

Traditionally, feta cheese is made from sheep’s milk, but many variations use goat’s milk or cow’s milk. In addition, you can find Greek, Bulgarian and French versions in the grocery store. Greek feta is made primarily from sheep’s milk, giving it the optimal creaminess and flavorful flavor.

Be sure to buy feta in brine (liquid), not the dry, crumbly version, as it’s easier to mix it smooth. I like the texture and taste of Olympiana Greek Feta.

Here are a few essential tips to ensure your whipped feta dip is as delicious as possible!

• Make sure your cream cheese is at room temperature so the dip comes together as smooth as possible.
• Feta is naturally crumbly, so the dip still has some texture. I personally find that the texture adds a bit more character to the dish. But if you want an ultra-smooth version, you can swap out the cream cheese for Greek yogurt and strain the dip through a fine-mesh strainer.
• Keep in mind that feta will vary in saltiness depending on the type you buy. Once you’ve pureed the feta and cream cheese, be sure to taste the dip before seasoning it (it can be salty enough already)! If it’s too salty, you can add a little more cream cheese.
• If you want to add some tartness to the honey topping, mix 1 teaspoon of balsamic vinegar into the mixture before microwaving.

substitutions and changes

You can play around with different flavors and textures to make this whipped feta dip your own. These are some of my favorite substitutions:

• I prefer dried Turkish figs for their softer flesh, but both Turkish and Missionary figs work well in this recipe.
• Feel free to experiment with different nuts and dried fruits depending on what you have at home. Substitute almonds or walnuts for the pistachios, or apricots or dates for the figs.
• Replace the mint leaves with fresh thyme.
• Try a flavored honey to add complexity to this dish.

The best equipment to make whipped feta dip

A food processor is the fastest way to get a creamy dip. However, if you don’t have one, you can also use an immersion blender. If you’re using a blender, break the feta into the smallest pieces possible before blending. You may also need to add some water to get things moving.

What to serve with whipped feta dip

I like to serve this dip with warm flatbread, naan or crackers. Pair it with other small appetizers or dips, like marinated olives, hummus or muhammara. Alternatively, you can spread the whipped feta on toast for an easy breakfast.

Make ahead and storage

This dip is at its lightest and creamiest texture the day it is made, but it can definitely be made 1-2 days ahead and stored covered in the fridge.

Bring the dip to room temperature before serving. I recommend preparing the fig honey topping just before serving so the honey syrup doesn’t crystallize in the fridge.

You can keep the dip covered in the fridge for up to 4 days.