Whipped Feta Dip with Roasted Grapes, Honey + Thyme

‍ ‍Whipped Feta Dip with Roasted Grapes, Honey + Thyme

Creamy whipped feta topped with jammy roasted grapes brings the perfect salty-sweet bite to the table. It’s easy, crowd-pleasing, and made for holiday snacking and dipping!

for the roasted grapes:

• 1 ½ cups red grapes

• 2 tablespoons extra virgin olive oil

• ¾ teaspoon kosher salt

• ¼ teaspoon ground black pepper

for the whipped feta:

• 8 oz block of feta

• 1/3 cup whole milk Greek yogurt

• 2 tablespoons extra virgin olive oil

• 1 teaspoon fresh thyme leaves, divided

• 1 teaspoon honey plus more for drizzling

• 2 tablespoons pistachios, crushed for garnish

• Crackers for serving (*note: I like to serve with dried raisin crisps or an unsalted cracker like water crackers because the salt of the feta goes a long way)  

method:

1. Preheat oven to 400F and line a rimmed sheet pan with parchment paper. Add the grapes, olive oil, salt and pepper to the prepared sheet pan and toss until fully coated. Roast for 20-25 minutes, or until softened and a little caramelized at the bottoms. Set aside to cool while you make the whipped feta.

2. Add the feta, Greek yogurt, olive oil, honey and ½ teaspoon fresh thyme leaves to a blender and blend until fully combined, scraping down the sides of the blender as needed.

3. Spread the whipped feta onto a plate or dip bowl and top with the roasted grapes, a drizzle of honey, remaining thyme leaves and crushed pistachios. Serve with crackers.

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Whipped Feta Dip with Roasted Grapes, Honey + Thyme

Yield: 4

Author: Elise Smith

Creamy whipped feta topped with jammy roasted grapes brings the perfect salty-sweet bite to the table. It’s easy, crowd-pleasing, and made for holiday snacking and dipping!

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Ingredients

For the roasted grapes

• 1 ½ cups red grapes
• 2 tablespoons extra virgin olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the whipped feta

• 8 oz block of feta
• 1/3 cup whole milk Greek yogurt
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme leaves, divided
• 1 teaspoon honey plus more for drizzling
• 2 tablespoons pistachios, crushed for garnish
• Crackers for serving (*note: I like to serve with dried raisin crisps or an unsalted cracker like water crackers because the salt of the feta goes a long way)

Instructions

1. Preheat oven to 400F and line a rimmed sheet pan with parchment paper. Add the grapes, olive oil, salt and pepper to the prepared sheet pan and toss until fully coated. Roast for 20-25 minutes, or until softened and a little caramelized at the bottoms. Set aside to cool while you make the whipped feta.
2. Add the feta, Greek yogurt, olive oil, honey and ½ teaspoon fresh thyme leaves to a blender and blend until fully combined, scraping down the sides of the blender as needed.
3. Spread the whipped feta onto a plate or dip bowl and top with the roasted grapes, a drizzle of honey, remaining thyme leaves and crushed pistachios. Serve with crackers.