Creamy whipped feta topped with jammy roasted grapes, crunchy walnuts, and spicy hot honey. A sweet-savory appetizer that disappears fast.

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

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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.

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.