I love appetizers. It is a known fact in our family. If given the choice to have an entrée vs. several small plates, I’ll choose several small plates every time. It’s something about having a wide variety of dishes to choose from – I’m hooked!
Maybe because I’m half Korean??? Korean meals are often served with several small side dishes called banchan, but that is a lesson for another day. I digress. Lol!
When you need effortless appetizers, this dip is perfect! Easy to make, beautiful presentation, and most important – DELICIOUS!
How to Make Whipped Feta and Balsamic Cherry Dip
Balsamic Cherry Topping
Whipped Feta Dip
Whipped Feta and Balsamic Cherry Dip
Whipped feta dip with a delicious balsamic cherry topping!
Ingredients
Ingredients:
Balsamic Cherry Topping:
- 1 cup cherry pie filling
- ¼ cup dried cherries
- 1 Tbsp. balsamic glaze
Whipped Feta Dip
- 8 oz. feta crumbled and at room temperature
- 4 oz. cream cheese cubed and at room temperature
- ½ tsp. lime zest
- 3 Tbsp. water
- 2 Tbsp. honey optional
Instructions
Instructions:
Balsamic Cherry Topping
- Add one cup of cherry pie filling, the dried cherries and the balsamic glaze to a small bowl. Mix well and set aside.
Whipped Feta Dip
- Set feta cheese and cream cheese out on the counter for at least an hour to come to room temperature. *This step is important - if your cheese is cold, it won’t be smooth and creamy when you whip it.
- Add both cheeses to your food processor. Pulse a few times to start to combine the cheeses. Add the lime zest. Pulse again to combine. Add the water, a tablespoon at a time, until the dip is whipped and fluffy. *If you prefer a sweeter dip, add honey.*
- Spread the whipped feta on a small serving dish or shallow bowl. Top with the balsamic cherry topping.
- You can cover and refrigerate until you are ready to serve. Let it come to room temperature - approximately 30 minutes.
- Serve with Ritz crackers, pretzel crisps, or your favorite dippers.
Notes
*Blood oranges are a seasonal item. If you cannot find them, you can substitute with the zest and juice of a navel orange and increase the amount of balsamic glaze by an additional 2 Tbsp.
Tried this recipe?Let us know how it was!
