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Cranberry Whipped Feta Dip with Oatcakes

This Cranberry Whipped Feta Dip is the ultimate holiday appetizer! It’s light, creamy, and packed with a tangy cranberry flavor that pairs perfectly with the salty whipped feta. The best part? No cream cheese needed, we replaced it with Greek yogurt! 

Cranberry Whipped Feta Dip with Oatcakes

Print Recipe
  • 1 Pkg. Effie's Oatcake Biscuits
  • 8 oz feta cheese (block, not crumbled)
  • 1/4 c. plain Greek yogurt
  • 1-2 T. olive oil
  • 1 T. honey
  • Zest of 1 lemon
  • Black pepper (to taste)
  • 1 c. fresh cranberries
  • 1/4 c. honey
  • Juice of 1/2 orange
  • Zest of 1/2 orange
  • 1/4 t. cinnamon
  • Fresh thyme leaves (for garnish)
  • Pistachios (for garnish)

In a small saucepan over medium heat, combine the cranberries, honey, orange juice, orange zest, and cinnamon. Stir well and cook until the cranberries begin to burst and the sauce thickens, about 8-10 minutes.

Remove from heat and let the cranberry sauce cool. It will thicken as it cools.

In a food processor, add the feta, Greek yogurt, olive oil, lemon zest, and honey. Blend until smooth and creamy. You may need to scrape down the sides a few times to get a smooth texture.

Taste and season with just a tiny bit of pepper. Blend again.

Spread the whipped feta in a serving bowl. Spoon the cranberry topping over the feta.

Garnish with thyme leaves and pistachios.

Serve up and enjoy!