:: RECIPE UPDATED July 29, 2021 :: It has a pretty nice ring to it, no? “Whipped Feta with Hot Honey.” Good lort, sign me up. My husband and I noshed on some whipped feta recently, when we were dining out in our soon-to-be hometown of Charleston, SC, and while we both agreed that it was SUCH a delicious notion – whipped feta with honey – the actual presentation that we were served was lacking in a few key departments, and this instantly made me want to teleport to my own kitchen (little) to literally whip up a version of my own.
Read on to learn a little more about feta – and the making of this recipe. Or, simply jump ahead to the recipe itself. Either way, I hope you enjoy.
The recipe I’m sharing with you today is the outcome of said whipping (both literally and figuratively) and while I wish I could say that I did, in fact, teleport … no such luck. Planes, trains, and automobiles were employed to transport me back to my humble little kitchen.
Okay fine. No trains. But alas, I digress …
INGREDIENT SPOTLIGHT: FETA CHEESE
What is Feta?
Feta. You know it, you love it. You put it in your Greek salads and, I dunno, your spanakopita? Do you have a spanakopita? Perhaps no, but I’m going to go out on a limb here and guess that you probably have used feta before, and are aware of its bright, tangy and all-around piquant loveliness and crumbly, almost gritty texture.
It is this grit that actually prevents it from whipping up into the dreamy, creamy dip that I was striving for in this recipe. And so. We’re going to team up with another tangy, bright member of the fresh cheese family (goat cheese aka chèvre) and blend them into oblivion with some (here we go again) tangy, bright Greek yogurt. If you were sensing a theme, your senses are in top form.
A fresh salty sheep’s milk cheese from Greece, feta is also made with goat’s milk from time to time, or a combination of both goat’s milk and sheep’s milk. So you see, my combining of the two cheeses here (the goat and the feta) is really just keeping in line with some of the basic anatomy of feta in the first place – it’s not a big reach.
Characteristics of Feta Cheese
- Feta is made from 45 to 60% fat whole sheep’s milk (or goat)
- Feta is classified as a soft cheese (though it’s a bit harder than the softest of the soft; see: brie).
- Feta – particularly the high-quality ones – gets some of its beloved tang from the fact that it is cured for up to 6 weeks in a salty whey and brine. It is this part of the feta-making process that has given feta the term “pickled cheese.” For the record, pickled cheese is basically my idea of a perfect food. We’ll talk in-depth about Halloumi soon, another pickled cheese that I live for.
- Feta is typically sold in most grocery stores, either pre-crumbled or in blocks. You can use either for this particular recipe.
- Feta is white in color and rindless. Its surface area is pockmarked and slightly textured, also making it the perfect recipient of a simple slathering of good olive oil or honey (more on that next)
How and Where is Feta Produced?
Feta is Greece’s baby – a beloved product of the country that is always in such high demand that you’ll rarely see true Greek-made feta exported. In fact, almost all of the feta that we buy in the States (or elsewhere) is produced outside of Greece, large in Italy or other European countries.
What’s more, American laws controlling for the movement and production of unpasteurized milk make it tricky to import, so you’ll also see it made domestically, using cow’s milk, as it is easier to procure. If you’re so inclined, you can take a stab at making your own feta, right in your own Kitchen Little.
Common (and not so common) Uses for Feta
Here’s where we really get into the nitty gritty of it. It should be noted, before delving into our favorite uses for feta, that its higher salt content makes it less appropriate for sodium-restricted diets and if you fall in that category, a swap of goat cheese might work nicely, as it is less salty. That said, here are a few of our favorite ways to use this utterly delicious Greek cheese:
- Crumbled into salads, like this Strawberry Crunch Salad or my favorite Pizza Salad
- In wraps
- As a substitute for Indian paneer in this killer slow-cooker feta chickpea masala
- Blended into a Greek vinaigrette for a feta vinaigrette
- Covered in olive oil and dried Greek spices (think oregano) and served as part of a cheese board
- Whipped with yogurt (and some optional goat cheese) into a creamy spread … which brings us to today’s recipe.
This recipe is maybe the quickest thing to make for a party – both the whipped cheeses component as well as the hot honey are extremely low-maintenance and ready for you to faff around with, if you want to play with the ingredients or the amounts I’ve listed. You can use less yogurt if you do want it thicker, and you can load your spicy honey with more crushed chili flakes if you like. You can also use fresh chilies or even cayenne, both of which would make it even spicier. Moral of the story? Play with your food – it’s good for the soul, I think.
Enjoy this Whipped Feta with Hot Honey guys. It’s a favorite of mine.
Here is a ready-made pin for you! Simply save it to your “easy appetizers,” “party snacks,” or “recipes to try” board and you’ll be all set when the craving strikes.
Whipped Feta with Hot Honey
Like a dreamy, ultra creamy trip to the sunny Greek Isles, this crowd-pleasing whipped feta with hot honey number is the fastest recipe to prepare and packed with bold, bright flavors.
Ingredients
- 1/2 cup runny honey (such as clover)
- 1/4 tsp cayenne and/or 1 heaping tsp hot sauce ( to taste, I like Sriracha or Frank’s)
- 2 tsp apple cider vinegar (or any kind you like)
- Salt and freshly cracked black pepper, as needed
- 1.5 cups crumbled feta (or block feta; at room temp)
- 2 tablespoons plain Greek yogurt, plus more as needed (optional)
- Finely minced chives, for topping (optional)
- Crackers or pita bread/chips for serving
Instructions
- Pour the honey into a small saucepan set over medium heat and add the chili flakes/cayenne, vinegar, and a healthy pinch of salt and freshly ground black pepper (to taste). Allow the mixture to simmer – bubbles are good. Once that happens, turn off the heat and allow the honey to cool, infusing its sweet flavor with that of the chili + vinegar. After it’s cooled a bit, I like to refrigerate it to get it to firm up a little (optional, though). You just don’t want it to be warm.
- Meanwhile, in a blender, blend the feta until it’s smooth and creamy, adding a (very small) splash of water or plain Greek yogurt if needed, to get things moving. Scrape down the sides of the container as needed, and when the feta is totally smooth, transfer it to a small-ish serving bowl, creating a “well” in the center. Pour the cooled hot honey into the center, garnish with more cracked black pepper and chives, if you like. Serve with whatever dipping devices you like (pita, crackers, etc.).
Notes
If you want a smoother, more spreadable dip, you can add some water or even some plain Greek yogurt to the feta to smooth it out.
Store the honey in a cool, dark place to prevent oxidation.
