Whipped Feta with Hot Honey

Prep Time: 25 minutes | Cook Time: 5 minutes | Total Time: 30 minutes | Servings: 8–10

Why I Love This Recipe

This dip is bold, creamy, and packed with flavor—from the zesty whipped feta base to the sweet heat of the hot honey topping. Pair it with a beautiful spread of crisp, colorful veggies and you’ve got a show-stopping appetizer that feels just a little fancy but is still easy to pull together.

Ingredients

Whipped Feta

• 8 oz block feta cheese

• ⅓ cup Greek yogurt

• ¼ cup lemon juice

• 3 tbsp olive oil

• ½ tsp salt

• ½ tsp freshly ground black pepper

Hot Honey Topping

• 2 tbsp olive oil

• 1 bunch scallions, chopped

• 3 cloves garlic, minced

• ½ cup almonds, finely chopped

• 1 tbsp red pepper flakes (adjust to taste)

• ¼ cup hot honey

Veggie Platter

• 1 cup sugar snap peas

• 2–3 carrots, cut into sticks

• 1 cucumber, sliced

• 1 cup green beans (blanched or raw)

• Optional: cherry tomatoes, radishes

• Optional: 2–3 sunflower heads (for decoration only)

Instructions

Make the Whipped Feta

1. Add feta, Greek yogurt, lemon juice, and olive oil to a food processor. Blend until smooth and fluffy.

2. Stir in salt and pepper. Chill until ready to serve.

Prepare the Hot Honey Topping

1. Heat 2 tbsp olive oil in a small pan over medium heat.

2. Sauté scallions and garlic for 5–6 minutes, until golden.

3. Remove from heat and set aside.

Assemble the Dip

1. Spoon whipped feta into a shallow serving bowl.

2. Top with garlic-scallion oil, chopped almonds, red pepper flakes, and a generous drizzle of hot honey.

Build the Veggie Platter

1. Place the dip in the center of a large round platter.

2. Arrange veggies in neat sections around the bowl.

3. Garnish with sunflower heads if using, just for decoration.

Notes

• The whipped feta can be made up to 2 days ahead and stored in the fridge. Just give it a quick stir before serving.

• If hot honey isn’t available, make your own: warm ¼ cup honey with ½ tsp chili flakes and let it steep.

• Swap almonds for pistachios, walnuts, or pecans if you prefer.

• Serve with crostini, crackers, or pita chips alongside veggies if you want more dipping variety.

• Sunflowers are not edible—just decorative! Sub with fresh herbs or edible flowers if you'd like the whole platter to be edible.