Apricot and Whipped Feta Dip
Equipment
- 1 Small Sauce Pot
- 1 Food Processor I used a mini one
- 1 Medium Bowl
- 1 Fine Mesh Sieve
Ingredients
- ½ cup dried apricots thinly sliced
- 1 orange juice and 1 teaspoon zest divided
- 1/8 teaspoon red pepper flakes
- ½ inch piece ginger peeled and cut in half
- 1 cinnamon stick
- ½ cup water
- 2 tablespoon apple cider vinegar
- 2 cloves garlic smashed
- 4 tablespoons honey
- 6 oz. feta in brine drained
- 2 oz. goat cheese
- ¾ cup Greek Yogurt
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Toasted pistachios roughly chopped, as garnish
- Toasted sesame seeds as garnish
Instructions
- For the apricots, in a small sauce pot, combine the apricots, orange juice, red pepper flakes, ginger, cinnamon stick, water, apple cider vinegar, half the garlic, and three-quarters of the honey. Bring to a simmer over medium heat, then cover the pot tightly and reduce heat to low. Cook for 10 minutes, until apricots have softened and flavors have melded together. Uncover and cook more, if needed, to reduce liquid to a syrupy consistency. Remove from heat and discard the ginger, cinnamon stick, and garlic.
- Apricots will continue to soak up liquid as they sit. Add in more water, a small splash at a time, stirring until it reaches desired syrupy consistency. Stir in orange zest. Season with Kosher salt and freshly ground black pepper, to taste.
- While the apricots cook, make the dip. In the bowl of a food processor, combine the feta, goat cheese, yogurt, olive oil, and the remaining garlic and honey. Puree until very smooth and fluffy.
- Strain into a medium bowl through a fine mesh sieve, if desired (this helps to remove the grainy texture, so I highly recommend it). Season with Kosher salt and freshly ground black pepper, to taste.
- Serve the whipped feta topped with as much of the apricot mixture as you’d like. Sprinkle with as much toasted pistachios and sesame seeds as you’d like and serve with crackers for dipping. (TIP: Make sure to serve whipped feta at room temperature, or else it will become too hard to dip anything into.)
Notes
Dip can be stored in the refrigerator wrapped in plastic for up to 2 days after serving.
If preparing ahead of time, store whipped feta component, apricot component, pistachios and sesame seeds separately. Before serving, let dip come to room temperature. Warm apricots in microwave or in small sauce pot on the stovetop until warmed through. Add more water, if needed for consistency, and season again with Kosher salt and freshly ground black pepper, if needed.
Tried this recipe?Let us know how it was!