Whipped Feta Dip with Garlic Crostini
Straight from her Viroqua shop’s winter menu, Sarah’s recipe is fabulous for a quick holiday appetizer or alongside a crisp green salad for dinner. Local feta and cream cheese are whipped together before being topped with an array of olives and warm roasted peppers (or substitute 1 cup of whatever seasonal vegetables you have on hand). Whatever you do, just don’t skip the sourdough baguette rubbed with garlic—it’s what really takes this recipe over the top.
Ingredients
For Whipped Feta Dip:
6 tablespoons honey, divided
1 teaspoon dried chili flakes
⅓ cup extra virgin olive oil
½ cup mixed olives, pitted
½ cup sweet or mildly spicy peppers, seeded and roughly chopped
½ red onion, sliced
6 cloves garlic, peeled and smashed
1 lemon, quartered
½ orange, quartered
2 sprigs fresh thyme
2 sprigs fresh oregano
½ teaspoon salt
8 ounces feta cheese (Use a softer feta in brine for a smoother dip.)
3 ounces cream cheese, room temperature
¼ teaspoon black pepper
For Garlic Crostini:
1 sourdough baguette, cut diagonally into ½-inch slices
2–3 garlic cloves, peeled
2–3 tablespoons olive oil
Directions
Preheat the oven to 450 degrees F.
In a small bowl or glass jar, combine 4 tablespoons of honey with the dried chili flakes and set aside.
In a baking dish, combine the olive oil, olives, peppers, onion, smashed garlic, lemon, orange, thyme, oregano and salt. Bake until the garlic turns golden and the oil is sizzling, about 15–20 minutes.
To make the crostini, rub the baguette slices with the raw whole garlic cloves, and then lightly brush both sides of each slice with olive oil. Place the slices in a single layer on a baking sheet lined with parchment paper and bake on the middle rack until they’re crisp and golden, about 5–8 minutes.
Combine feta, cream cheese, black pepper and remaining 2 tablespoons of honey in a food processor; pulse until feta is broken down, then process until smooth and creamy.
Spoon the cheese mixture into a serving bowl and top with the warm roasted peppers and olives.
Drizzle the chili-infused honey over the dip and serve with garlic crostini.
Edible in your mailbox
