This Cranberry Whipped Feta Dip is irresistibly light, creamy and encompasses the wonderful holiday flavor. This simple dip is an easy appetizer to serve at Thanksgiving or Christmas.
- Cranberry Feta Cheese Dip Recipe Ingredients
- Cranberry Compote Ingredients
- How to make Whipped Feta Cranberry Dip
- Serving Suggestion
- Storage
- Other Dip Recipes
You and your guests are sure to love this Whipped Feta Dip with Cranberry. It has a wonderful balance of sweet, tart, salty and savoury. You’ll love it even more because it is so easy to make yet looks and tastes fantastic!
It is great for using up leftover cranberry sauce but you can easily make your own without too much effort.
Usually, whipped feta dips have honey but I’ve skipped it as the cranberry sauce is sweet enough.
Whipped cheese dips are my go-to recipes for entertaining. I often switch it up and make this Whipped Goat Cheese dip too.
To use fresh cranberries, try my Cranberry Jalapeno Cream Cheese Dip .
Cranberry Feta Cheese Dip Recipe Ingredients
Feta or salad cheese – drain away the brine
Cream Cheese – alternatively use greek yogurt
Extra virgin olive oil
Garlic – a fresh clove of garlic works great but you can leave it out if you’re not a fan.
Salt and black pepper
Optional – whole milk or cream to loosen
Top with cranberry sauce , christmas jam or cranberry compote and crushed pistachios.
Alternatives – another nuts that work well are pecans or walnuts
Cranberry Compote Ingredients
Fresh cranberries
Orange juice and orange zest
Sugar or honey
To make the cranberry compote, boil the sugar, lemon juice and cranberries in a saucepan until the cranberries have burst. Turn off the heat when the mixture has reduced and become jam like. As it cools, it will continue to thicken.
See my cranberry sauce post for full instructions.
How to make Whipped Feta Cranberry Dip
In a food processor, add the feta cheese, cream cheese, garlic clove, olive oil, salt and pepper.
Blend until you achieve a smooth creamy texture. Add in milk/cream little by little to loosen the dip as needed.
Spread onto a serving plate or in a bowl.
Dollop over cranberry sauce and nuts. Scatter over fresh rosemary or fresh thyme leaves optionally.
Drizzle over a little extra extra-virgin olive oil and serve.
Serving Suggestion
Arrange in the centre of a serving platter with crackers, toasted baguette slices and/or crudites.
I filled these Mini Baked Potatoes with feta dip for a fun yet budget friendly take on canapes.
Storage
Store leftovers in an airtight container and keep in the fridge. Eat up within 3-4 days. Bring to room temperature before serving.
You can easily make this dip ahead of time – just keep the feta dip and cranberry sauce separate and assemble just before serving.
I do not recommend freezing this dip.
Other Dip Recipes
Sour Cream and Chive Dip
Poppadom Dips
Bread Dipping Oil
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Cranberry Whipped Feta Dip
Equipment
- 1 Blender
Ingredients
- ¾ cup feta cheese
- ¼ cup cream cheese
- ¼ cup extra virgin olive oil
- 1 clove garlic
- salt and pepper
- 2 tablespoon milk or cream (if needed)
Topping
- ½ cup cranberry sauce or cranberry jam
- 3 tablespoon pistachio nuts chopped
- 1 teaspoon thyme fresh
Instructions
- In a food processor, add the feta cheese, cream cheese, garlic clove, olive oil, salt and pepper.
- Blend until you achieve a smooth creamy texture. Add in milk/cream little by little to loosen the dip as needed.
- Spread onto a serving plate or in a bowl.
- Dollop over cranberry sauce and nuts. Scatter over fresh rosemary or fresh thyme leaves optionally.
- Drizzle over a little extra extra-virgin olive oil and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cranberry Whipped Feta Dip
Equipment
- 1 Blender
Ingredients
- ¾ cup feta cheese
- ¼ cup cream cheese
- ¼ cup extra virgin olive oil
- 1 clove garlic
- salt and pepper
- 2 tablespoon milk or cream (if needed)
Topping
- ½ cup cranberry sauce or cranberry jam
- 3 tablespoon pistachio nuts chopped
- 1 teaspoon thyme fresh
Instructions
- In a food processor, add the feta cheese, cream cheese, garlic clove, olive oil, salt and pepper.
- Blend until you achieve a smooth creamy texture. Add in milk/cream little by little to loosen the dip as needed.
- Spread onto a serving plate or in a bowl.
- Dollop over cranberry sauce and nuts. Scatter over fresh rosemary or fresh thyme leaves optionally.
- Drizzle over a little extra extra-virgin olive oil and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These Christmas Pakora or Brussels Sprouts Pakora are made with seasonal winter vegetables and warming Indian spices. Perfect for entertaining over Christmas or using up leftovers! They’re naturally vegan and gluten-free too.
Serve with Cranberry Sauce for the perfect blend of Christmas flavour and Indian spices.
I love to celebrate seasonal vegetables, and these Indian fusion Christmas Pakora are just the way to do that. They’re a variation on mixed vegetable pakoras or onion bhajis .
The recipe list may look long but the ingredients can be found in grocery stores.
Christmas Pakora Ingredients
Brussels sprouts – alternatively, use red or green cabbage. Trim the sprouts, cut off the hand stalk and slice into shreds.
Onions – white or red both work. Cut into slices.
Carrots – peel and grate the carrots.
Fresh coriander or fenugreek leaves – finely chopped
Green chillies – leave out if you are not a fan of heat.
Ginger – garlic paste – easy to buy in store or simply crush fresh ginger and garlic in a food processor with a dash of water.
Whole cumin seeds
Gram flour – aka chickpea flour to bind the pakoras.
Rice flour or corn starch – helps the pakora to become crispy. I use it in my other pakora recipes, like this palak pakora chaat .
Spices – chilli powder, turmeric powder, garam masala – or freshly ground black pepper. Alternatively, use curry powder.
Lemon juice or chaat masala
Bicarbonate of soda , baking powder, beer or sparkling water – if using beer or sparkling water, you will not need extra water.
Salt
Water
Oil to deep fry pakoras – use any neutral oil such as sunflower oil or corn oil works best.
Top Tips for perfect Christmas Pakora
Leave any washed vegetables to drain as much as possible as the added liquid can cause the batter to become runny.
Add water little by little so that you achieve a thick paste. Note that the vegetables have their own moisture.
Pour in a little hot oil to the pakora mixture to make them extra crispy.
Add the bicarbonate of soda just before frying so you do not loose the rising properties of the soda.
Whilst frying, gently poke holes using a sharp knife into the pakora to allow more oil to penetrate and cook from the inside.
Keep adjusting the temperature of the oil if needed to prevent the outside burning too quickly.
Serving Suggestions
Christmas Pakora are a delicious appetizer or snack. Serve alongside some poppadom dips , jam chutney or samosa sauces.
Add them to pitta or naan wraps and add this Winter Slaw and chutneys.
If you’re going to be entertaining, you might like to include some festive mocktails like this Cranberry Orange Mocktail or Non Alcoholic Mimosa .
Storage
Pakoras or bhajis are best eaten immediately or within a few hours of preparing.
Store leftovers in an airtight container in the fridge and eat within 2 days. Reheat in the oven or air fryer to revive them.
Christmas pakora will freeze really well. Store in freezer bags and reheat from frozen in the oven until piping hot through.
Other Christmas Appetizers
Cranberry Cream Cheese Pinwheels with Puff Pastry
Mini Baked Potatoes with Cranberry Whipped Feta Dip
Roasted Brussels Sprouts, Kale & Cranberry Salad
Other Indian Fusion Recipes
Cardamom Dauphinoise
Tandoori Paneer Galette
Tandoori Paneer Tarte au Soleil
Brussels Sprouts and Potato Curry
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Christmas Pakora (Brussels Sprouts Pakora)
Ingredients
- 250 gram Brussels sprouts alternatively use red or green cabbage. Trim the sprouts, cut off the hand stalk and slice into shreds.
- 2 Carrots peel and grate the carrots.
- 1 Onions white or red both work. Cut into slices.
- 2 Green chillies leave out if you are not a fan of heat.
- ¼ cup Fresh coriander or fenugreek leaves finely chopped
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Whole cumin seeds
- 1 cup Gram flour aka chickpea flour to bind the pakoras.
- ¼ cup Rice flour or corn starch
- 1 teaspoon chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala or freshly ground black pepper. Alternatively, use curry powder.
- 1 tablespoon Lemon juice or a large pinch chaat masala
- ½ teaspoon Bicarbonate of soda baking powder, beer or sparkling water – if using beer or sparkling water, you will not need extra water.
- Salt to taste
- Water as required
- Oil to deep fry pakoras – use any neutral oil such as sunflower oil or corn oil works best.
Instructions
- Prepare all the veggies.
- In a large bowl mix together the sprouts, carrots, onions, coriander, chillies, spices, salt.
- Mix in the gram flour and rice flour.
- Allow the mixture to sit for a few minutes to allow the vegetables to release any moisture. If prepping ahead, leave the mixture here.
- Add water little by little until you achieve a thick paste consistency.
- Heat oil in a heavy bottomed pan.
- Add in the bicarbonate of soda just before frying and pour a little lemon juice over the soda to make it fizz. Stir the batter vigorously.
- Add a small amount of the batter to test the temperature of the oil. The batter should have bubbles around it but the outside should not burn too quick. Adjust the heat accordingly.
- Shape the batter into a rough ball and gently drop into the oil. You can cook multiple pakora at the same time depending on the size your pan.
- Fry until they are cooked through and the outside is golden brown.
- Serve as soon as possible.
Air Fryer Method
- Spray or brush oil in the air fryer basket.
- Shape the batter into small balls. Keep them small and not too much height so that they cook all the way through.
- Arrange in the air fryer basket with a small gap in between.
- Spray or brush with oil generously.
- Air Fry at 170C or 340 F for 7-10 minutes or until cooked through and golden brown. Timings can vary.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
