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.
- Yield: Serves 4 to 6
- Category: Appetizers
Ingredients
Units
Scale
- 1/2 cup runny honey (such as clover, see note one for a quick-fix option)
- 1/4 teaspoon cayenne and/or 1 heaping tsp hot sauce ( to taste, I like Sriracha or Frank's)
- 2 teaspoons 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, the vinegar, and a healthy pinch of salt and freshly ground black pepper (to taste). Allow the mixture to simmer for a minute or so – 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
NOTE 1: You can also just use store-bought hot honey for this, if you like.
Store the honey in a cool, dark place to prevent oxidation.
Find it online: https://mykitchenlittle.com/2026/07/07/whipped-feta-hot-honey/