Pomegranate Pistachio Whipped Feta Dip is bright, creamy, and full of crunch. This easy dip blends tangy feta with cream cheese and a touch of honey, then adds crunchy pistachios and ruby pomegranate seeds for color and bite. It makes a quick party starter or a special snack. If you like simple spreads, you might also enjoy this Autumn Harvest Honeycrisp Apple Feta Salad.
Why You’ll Love This Recipe
- Quick & easy: ready in about 10 minutes, plus a short chill.
- Few simple ingredients you can find at any store.
- Perfect for parties, holidays, or a simple weeknight snack.
- Great contrast: creamy feta, crunchy pistachios, juicy pomegranate seeds.
- Crowd-pleaser: looks fancy but takes little work — a great way to impress guests.
Ingredients Needed
For the whipped feta base:
- 8 ounces crumbled feta cheese (room temperature helps it blend).
- 4 ounces cream cheese, softened (adds smoothness).
- 1/4 cup plain Greek yogurt (keeps it bright, not too heavy).
- 1/4 cup heavy cream (for a silky texture).
- 1 tablespoon honey (balances the salt of the feta).
- 1 teaspoon lemon juice (adds freshness).
- 1/4 teaspoon black pepper and 1/4 teaspoon salt (adjust to taste).
For the mix-ins and garnish:
- 1/4 cup unsalted pistachios, chopped (reserve a few for top).
- 1/2 cup pomegranate seeds (reserve a few for top).
- Fresh herbs like mint or parsley for garnish.
Notes: Use unsalted pistachios so you can control salt. If feta is very salty, taste before adding extra salt.
How to Make Pomegranate Pistachio Whipped Feta Dip
- Prep first: soften the cream cheese and let the feta sit at room temperature for 10–15 minutes. Chill time: plan for at least 30 minutes in the fridge after mixing.
- Add base ingredients to a food processor: put the crumbled feta, softened cream cheese, Greek yogurt, heavy cream, honey, lemon juice, black pepper, and salt into the bowl. Blending these smooths the cheese and builds the creamy base.
- Blend until smooth: run the processor in 15–30 second bursts. Stop and scrape the sides once or twice. You want a silky, spreadable texture with no big chunks.
- Transfer to a bowl: scoop the whipped feta into a serving bowl. This keeps the processor clean and gives you space to fold in the extras.
- Fold in pistachios and seeds: gently stir in chopped pistachios and most of the pomegranate seeds, leaving a few for garnish. Folding keeps the seeds from breaking and keeps the nuts crunchy.
- Chill to meld flavors: cover with plastic wrap and chill for at least 30 minutes. Chilling helps the flavors settle and makes the dip firmer.
- Garnish and serve: top with the reserved pistachios, pomegranate seeds, and chopped fresh herbs. Serve with pita chips, crackers, or fresh veggies.
Tip: For a warm twist, bake a whole block of feta and then mash and fold in the pistachios and pomegranate for a different texture — similar to a baked-feta idea like Baked Feta Eggs.
How to Serve Pomegranate Pistachio Whipped Feta Dip
- Place in a shallow bowl and garnish with herbs and reserved nuts/seeds for a pretty look.
- Serve with warm pita chips, toasted baguette slices, crackers, or sliced cucumber and bell pepper.
- Offer small spoons or spreaders so guests can scoop without crushing the garnish.
How to Store Pomegranate Pistachio Whipped Feta Dip
- Refrigerate in an airtight container for up to 4 days.
- Stir gently before serving if it firms up.
- Do not freeze — the texture and pomegranate seeds turn watery after thawing.
- If you plan to prep ahead, keep garnish separate and add right before serving.
Tips to Make Pomegranate Pistachio Whipped Feta Dip
- Soften cream cheese first for easier blending.
- Use Greek yogurt, not flavored yogurt, to keep the dip tangy.
- Pulse the food processor rather than run it nonstop to avoid overheating the cheese.
- Taste before adding extra salt — feta can be salty.
- Chop pistachios just before serving to keep them crunchy.
Variation
- Add a small pinch of smoked paprika or cayenne for a smoky or spicy kick.
- Swap pistachios for toasted almonds or walnuts for a different crunch.
- Mix in a tablespoon of olive oil on top for a glossy finish.
- For a lighter version, use low-fat cream cheese and reduce heavy cream.
Helpful Notes
- Use fresh pomegranate seeds for crunch; frozen seeds will be soggy.
- If you don’t have a food processor, use a hand mixer and blend in a bowl, then fold in nuts and seeds.
- Want a smoother look? Strain the Greek yogurt in a fine mesh for 30 minutes to thicken it.
Conclusion
This Pomegranate Pistachio Whipped Feta Dip wins for its simple steps, fresh flavors, and pretty look. It is creamy, tangy, and has a bright pop from pomegranate and a satisfying crunch from pistachios. Try it for a party or a quick snack, and let it sit in the fridge a bit so the flavors settle. If you want another whipped-feta idea to compare or get inspired, check this recipe: Whipped Feta with Pomegranate, Pistachios & Honey. If you made it, please leave a comment and a star rating — what variation did you try?
FAQs
Can I make this dip ahead of time?
Yes. Make the dip up to one day ahead, keep it chilled, and add the pomegranate seeds and final garnish right before serving to keep them fresh.
Can I use a different nut instead of pistachios?
Yes. Toasted almonds or walnuts work well. Pistachios give a distinct flavor and color, but other nuts add good crunch.
Is this dip gluten-free?
Yes. The dip itself is gluten-free. Serve with gluten-free crackers or veggies to keep the whole snack gluten-free.
Can I make it less salty?
Yes. Rinse crumbled feta under cold water and pat dry to remove some salt, then taste before adding extra salt.
What if I don’t have a food processor?
Use a hand mixer or a strong blender. Start with softer cheeses and blend in a bowl, then fold in nuts and seeds by hand.
Print
Pomegranate Pistachio Whipped Feta Dip
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright and creamy dip, full of crunch from pistachios and pomegranate seeds, perfect for parties or a simple snack.
Ingredients
- 8 ounces crumbled feta cheese
- 4 ounces cream cheese, softened
- 1/4 cup plain Greek yogurt
- 1/4 cup heavy cream
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup unsalted pistachios, chopped
- 1/2 cup pomegranate seeds
- Fresh herbs like mint or parsley for garnish
Instructions
- Soften the cream cheese and let the feta sit at room temperature for 10-15 minutes.
- Add crumbled feta, cream cheese, Greek yogurt, heavy cream, honey, lemon juice, black pepper, and salt to a food processor.
- Blend on 15-30 second bursts until smooth, scraping the sides as needed.
- Transfer the whipped feta to a serving bowl.
- Gently fold in chopped pistachios and most pomegranate seeds, reserving some for garnish.
- Cover and chill for at least 30 minutes.
- Garnish with reserved pistachios, pomegranate seeds, and fresh herbs before serving.
Notes
Use unsalted pistachios for better salt control. Taste before adding extra salt if your feta is very salty.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg