Description
Feta, Greek yogurt and cream cheese blended into a dip with a warm honey and chili-flake drizzle.
Ingredients
Scale
- 8 oz Pasteurized feta cheese, drained and crumbled
- 1/2 cup Plain Greek yogurt
- 4 oz Cream cheese, softened
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1/4 cup Honey
- 1/2 teaspoon Crushed red pepper flakes
Instructions
- Process drained 8 oz feta, ½ cup Greek yogurt, 4 oz softened cream cheese, 2 tbsp olive oil and 1 tbsp lemon juice until smooth and spreadable, scraping bowl, about 2–3 minutes.
- Spread in shallow bowl, cover and chill approximately 30 minutes.
- Warm ¼ cup honey and ½ tsp crushed red pepper flakes in small saucepan over low heat for approximately 2–3 minutes until fluid but not vigorously boiling. Cool 5 minutes.
- Drizzle all measured warm-but-not-hot honey in ribbons over chilled dip just before serving. Offer separate dippers if desired and refrigerate perishable leftovers promptly.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 35 minutes, included in the total.
Untested estimate: 15 active, 3 gently warming honey, 30 dip chill and 5 honey cool; cool may overlap chill, so elapsed time is conservative.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 35 minutes
- Cook Time: 3 minutes
Nutrition
- Serving Size: One eighth of the dip and topping, without optional dippers; actual yield pending