Ingredients
- 8 ounce block feta cheese, room temperature and drained
- ¾ cup plain Greek yogurt or sour cream
- 2 teaspoons honey
- 1 clove garlic, minced
- 2 tablespoons olive oil, plus more for drizzling
- Kosher salt and freshly cracked pepper, to taste
- ⅓ cup pomegranate arils
- ⅓ cup chopped lightly salted pistachios
- Fresh chopped parsley, for garnish
Instructions
- Crumble the feta cheese into a large mixing bowl. Add Greek yogurt, honey, and minced garlic.
- While beating on medium speed with a hand mixer, slowly drizzle in olive oil. Continue beating until smooth and fully combined.
- Taste and season with kosher salt as needed.
- Spread the whipped feta onto a serving plate in an even layer.
- Top with freshly cracked black pepper and a light drizzle of olive oil.
- Sprinkle pomegranate arils, chopped pistachios, and chopped parsley on top.
- Serve immediately with crackers, toasted bread, bagels, pita chips, or fresh vegetables.
Notes
- For best texture, use full-fat Greek yogurt and room temperature feta.
- Use sour cream instead of Greek yogurt for a milder flavor.
- Can be made a few hours ahead and stored in the fridge; add toppings just before serving.
- Pairs beautifully with seeded crackers or crostini.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 111
- Sugar: 5g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 1mg
