Baked Whipped Feta Dip
This recipe is loosely based on a life changing feta dip I ate in Nashville. It involved feta and fermented honey, and I dream about it sometimes. It was the best part of my meal and I longed to recreate it, but I wanted to put my own spin on it (and also I had no clue where I could get ahold of fermented honey).
Enter: hot honey. I liked the idea of adding a little kick to this otherwise luxuriously creamy dish, and it worked like a charm. The hot honey is really the star here, and is totally worth the hour and a half that it takes to make.
Note: The hot honey can easily be made in advance. In fact, I’d recommend doing so! You can find my recipe for that here.
The dip is crazy simple. The photo above contains its 3 main ingredients. It’s perfect for when you want to impress company but don’t want to do too much work, or even just for when you need a decadent snack.
Baked Whipped Feta with Hot Honey and Rosewater
- 200g feta
- 200g Greek yogurt
- 3 tbsp hot honey
- Juice of 1 lemon
- Zest from 1 lemon (make sure you zest before squeezing!)
- Olive Oil
- Things to dip (I used pita, Persian cucumbers and baby carrots)
- Preheat the oven to 400 degrees Fahrenheit.
- Throw the feta and yogurt into a stand mixer and whisk until combined.
- Add the lemon juice to the mixture.
- Transfer the cheesy mixture to an oven safe vessel and bake for 10 minutes. I used a miniature cast iron skillet for this, because presentation, but you can use whatever you’d like. Just note that you’ll want to serve your dip in whatever you cook it in to preserve the slightly crisped top, so make sure you’re comfortable with your choice.
- Broil the dip on high for 3 minutes, or until it’s lightly golden on the edges.
- Top with a drizzle of olive oil and rosewater, and 2 tbsp of the hot honey (if you feel like you need more, dump that 3rd tbsp on there). Then sprinkle the lemon zest and a pinch of sumac on top! Add rose petals if you have them! Now serve with your pita and/or veggies!