Low FODMAP Whipped Feta with Hot Honey
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Learn more →Ingredients
6 servings
For the whipped feta
- 8 oz block feta cheese, crumbled
- 4 oz cream cheese, at room temperature
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper, freshly ground
For the hot honey
- ⅓ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp red pepper flakes
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh thyme leaves (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- crackers or toasted bread, for serving
Can be omittedtoasted bread
Instructions
- 1
Make the hot honey: combine the honey and red pepper flakes in a small saucepan over medium-low heat, stirring occasionally, until the honey is warm and just beginning to bubble at the edges, about 3–4 minutes. Remove from the heat, stir in the apple cider vinegar, and set aside to steep while you prepare the feta.
- 2
Add the crumbled feta, cream cheese, 3 tbsp olive oil, lemon juice, and black pepper to a food processor. Process, scraping down the sides once or twice, until the mixture is completely smooth and creamy with no visible feta crumbles, about 2 minutes.
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