I’ve seen whipped feta recipes forever, and they always sound wonderful. But I never thought about actually following a recipe for it. I mean, you whip feta, right?!

But this one, from Table52 grabbed my attention. It was probably because of the addition of spicy honey.

The recipe’s author is Anna Chwistek, and she states, “Whether you’re looking for something special to serve with a drink or a starter, everyone will love this one. It’s fast, and super simple. The salty feta is whipped into a creamy, fluffy dip. The honey is swirled with chili flakes and garlic. Serve a big bowlful next to crispy pita bread, crackers or a platter of raw veggies for a funky appetizer.”

The recipe is in two parts – the whipped feta and the spicy honey for drizzling. If you’re in a pinch, there’s always Mike’s honey.

After making this recipe, however, I will always make spicy honey this way!

Whipped Feta and Spicy Honey

Whipped feta:
7 ounces feta, room temperature
3.5 ounces ricotta, room temperature
1.7 ounces sour cream, room temperature (I used creme fraiche)
salt and black pepper
1 teaspoon each: za’atar, sesame seeds, for serving (I didn’t do this)

Spicy honey:
1 tablespoon olive oil
1 garlic clove, minced
5 tablespoons honey
2 tablespoons lemon juice
1 teaspoon crushed red chili flakes, more for serving
salt and black pepper

Feta, ricotta and sour cream should be at room temperature. Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper if needed.

In a saucepan, heat olive oil. Add garlic, sauté on very low heat until soft. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper.

Serve the whipped feta drizzled with spicy honey.

Enjoy with pita chips, naan or a veggie platter. I served it with good crackers, strawberries, and dates.