This is THE. DIP. As in, the one and only, perfect dip you'll need. I know, that's a bold statement, but after making this so many times, I can confidently say, it's my favourite dip and it's always a hit. Any time I've made it for guests, family, friends or my husband, it has the same response - "oh my God, this is so good." I once made it twice in one weekend when I was hanging out with friends because it was that well loved.
This easy and delicious whipped feta with honey dip is inspired by one of my favourite cookbooks from Alison Roman, "Nothing Fancy." Her recipe uses labneh instead of whipped feta and has more of a ranch vibe to it. And she also refers to this dip, as THE dip. Because it really does become the one dip you'll go back to again and again.
Here are all of the ingredients you'll need to make this whipped feta and honey dip.
This whipped feta dip couldn't be easier to whip up, pun intended.
Here's what to do. Heat a skillet over medium-low heat and pour in the oil. Once warmed, toss in the scallions and Aleppo pepper. Sauté until softened and fragrant, stirring occasionally, about four to five minutes. Remove from heat and pour into a small bowl. Drizzle in the honey and stir again, set aside.
In a food processor, combine the feta, ricotta and greek yogurt and a good pinch of salt. Process on high until very smooth and creamy, about 2 minutes.
Spoon the feta dip into a serving bowl when ready to eat and drizzle the scallion oil over top. Garnish with flaky salt and serve with your favourite bread, pita, crackers or veggies.
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Ready to make this? Let's get to it!
If you make this whipped feta with spicy honey dip please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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This whipped feta dip with honey is an absolute favourite around here. The whipped feta is smooth and creamy and topped with a green onion, Aleppo pepper honey mixture.
This tastes best when served room temperature, so if you make it ahead of time, keep the oil and dip separate and let the dip come to room temperature before drizzling the oil on top.