Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. This whipped feta is straight flavor fire: creamy, salty, sweet, crunchy, and spicy all in one glorious bite. If you’re into appetizer magic like my Cheesy Chicken Potato Casserole or bold bites like Air Fryer Salmon Bites, this one absolutely belongs on your board.
Why You’ll Love This Whipped Feta
- Creamy, tangy feta that spreads like a dream
- Roasted grapes that burst with jammy sweetness
- Toasted walnuts for deep nutty crunch
- Hot honey drizzle for that kick of sweet heat
- 15-minute prep, total flavor payoff
- Pairs with pita, crostini, or even spooned over chicken
- Vegetarian-friendly and easy to scale
- Looks gourmet, tastes gourmet, secretly effortless
Ingredients That Make the Magic
Feta cheese: Briny, salty, and tangy. Use a block in brine if possible, it blends smoother.
Greek yogurt or cream cheese: This softens the feta into a silky, spreadable whip. Yogurt adds tang, cream cheese adds richness.
Olive oil: Just a splash for smooth texture and a hint of richness.
Red grapes: Roasted until they burst and caramelize. Choose seedless and firm.
Walnuts: Toasted for maximum flavor. The crunch factor is everything.
Hot honey: Use your fave brand or DIY it with honey + chili flakes. Drizzle with purpose.
Black pepper + thyme: For balance and a little herbal bite.
Pita, crostini, or crackers: For the scooping crew.
How to Make It: Step-by-Step Flavor Powerhouse
Start with the grapes. Toss them on a sheet pan with olive oil, salt, and a sprinkle of thyme. Roast at 400°F for 15–20 minutes, until soft, jammy, and blistered.
While those roast, toast the walnuts. Toss them in a dry pan over medium heat for about 3–5 minutes. Once they smell nutty and look golden, pull them off and chop roughly.
Now for the whipped feta. In a food processor, blend the feta, Greek yogurt (or cream cheese), and olive oil. Blitz until smooth and fluffy. Scrape the sides. Keep going until it’s like a dip you want to faceplant into.
Taste. Add black pepper. Maybe a tiny pinch of lemon zest if you’re extra.
Spread the whipped feta in a shallow bowl or on a serving plate.
Top it with the roasted grapes. Let their juices swirl into the cheese.
Sprinkle over the walnuts.
Warm your hot honey, then drizzle that magic all over.
Crack fresh pepper on top. Hit it with more thyme if you’re in the mood.
Serve with pita chips, crostini, or thick crackers. Eat immediately. Watch it disappear.
Tips, Swaps & Flavor Spins
- Swap grapes for figs, cherries, or roasted plums in the fall
- Use pistachios or pecans instead of walnuts
- Add lemon zest to the feta for bright citrus notes
- Top with pomegranate seeds for a pop of color
- Make it spicy: add Aleppo pepper or hot smoked paprika to the feta blend
- Don’t have hot honey? Just mix honey with chili flakes and warm it slightly
What to Serve With This Whipped Feta
You could serve this on a board, as an appetizer, or even part of dinner. Pair it with:
- Lemon Pepper Chicken for a tangy protein punch
- High Protein Bagels as a base for the feta spread
- Halloween Brownies to balance all the savory with sweet
- A glass of chilled white wine or prosecco
Storage & Reheating
- Store whipped feta separately in an airtight container for up to 4 days
- Roasted grapes keep for 2–3 days in the fridge
- Reheat grapes slightly before serving, or let them come to room temp
- Assemble just before serving to keep textures fresh
FAQs
Can I make whipped feta ahead?
Yes! Make the spread a day ahead and refrigerate. Let it soften a bit before serving.
Is this vegetarian?
Totally, as long as your feta is made without animal rennet.
Can I use pre-crumbled feta?
Skip it. Pre-crumbled is too dry and won’t blend creamy.
What can I use instead of grapes?
Try roasted cherry tomatoes, figs, or even grilled peaches.
Can I make it nut-free?
Yup. Just leave off the walnuts or sub in pumpkin seeds for crunch.
Whipped Feta with Roasted Grapes & Hot Honey – Easy Gourmet Dip
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy whipped feta topped with jammy roasted grapes, crunchy walnuts, and spicy hot honey. A sweet-savory appetizer that disappears fast.
Ingredients
8 oz block feta cheese
1/2 cup Greek yogurt or 4 oz cream cheese
1 tbsp olive oil
2 cups red grapes
1/2 tsp salt
1 tsp fresh thyme
1/3 cup walnuts
2 tbsp hot honey (or honey + chili flakes)
Fresh cracked black pepper
Pita chips, crostini, or crackers for serving
Instructions
1. Preheat oven to 400°F. Toss grapes with olive oil, salt, and thyme on a baking sheet. Roast for 15–20 minutes until soft and jammy.
2. Toast walnuts in a dry skillet over medium heat for 3–5 minutes. Roughly chop.
3. In a food processor, blend feta, Greek yogurt (or cream cheese), and olive oil until smooth and fluffy.
4. Taste and adjust with pepper or lemon zest if desired.
5. Spread whipped feta onto a plate or shallow bowl.
6. Top with roasted grapes and any juices.
7. Sprinkle with chopped toasted walnuts.
8. Warm the hot honey and drizzle generously over the top.
9. Finish with cracked black pepper and more thyme.
10. Serve with pita, crostini, or crackers.
Notes
Make whipped feta up to 1 day in advance and refrigerate.
Use figs, cherry tomatoes, or peaches instead of grapes.
For nut-free version, skip walnuts or use pumpkin seeds.
To make hot honey: mix honey with chili flakes and warm slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook, Roasting
- Cuisine: Mediterranean-Inspired
This Whipped Feta is Next-Level
Creamy, salty, sweet, crunchy, spicy, and just straight-up addictive. This whipped feta with roasted grapes, walnuts, and hot honey isn’t just a dip, it’s a moment. Serve it at your next gathering and watch it vanish in minutes.
Big flavor, barely any work. That’s the SoolFood way.