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a bowl of creamy whipped feta dip with honey and thyme, topped with dark purple roasted grapes

Whipped Feta Dip With Roasted Grapes (Healthy Holiday Appetizer)

Salty whipped feta and Greek yogurt, piled with jammy roasted red and black grapes, a drizzle of honey, fresh thyme and bright orange zest. It takes only about 30 minutes to roast, and quietly upstages every cream cheese dip on the holiday table.
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Prep Time:10 minutes
Cook Time:30 minutes
cooling time:15 minutes
Total Time:55 minutes
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Keyword: easy Thanksgiving appetizer, feta dip with honey and thyme, Greek yogurt whipped feta, healthy holiday appetizer, MAFLD friendly appetizer, roasted grapes, whipped feta dip, whipped feta with roasted grapes
Servings: 10

Equipment

  • food processor
  • baking sheet

Ingredients

For the Roasted Grapes

  • 3 cups red and black seedless grapes halved
  • 1 tbsp extra virgin olive oil
  • 2 tbsp rice vinegar
  • pinch of kosher salt
  • 1 orange for zesting and juicing

For the Whipped Feta

  • 6 oz feta cheese crumbles
  • ¾ cup strained Greek yogurt strained overnight in a cheesecloth is best
  • 1 tbsp fresh orange juice
  • 3 tbsp 2% milk
  • 1 tbsp honey plus a light drizzle for serving
  • 1 tbsp fresh thyme leaves chopped, plus sprigs for garnish

Instructions

  • Preheat the oven to 425°F. Toss the grapes with olive oil, rice vinegar and a pinch of salt on a sheet pan, spreading them into a single layer so they roast instead of steam.
  • Roast for 25-30 minutes, turning once halfway through, until the skins blister and wrinkle, a few grapes burst and the pan juices turn syrupy at the edges.
  • Remove from the oven, then add half of the orange zest directly over the hot grapes and give the pan a gentle shake. Let the grapes cool for at least 15 minutes. Juice the orange.
  • Meanwhile, add the feta, Greek yogurt, orange juice, honey and thyme leaves to a food processor. Blend for 1–2 minutes, scraping down the sides, until completely smooth and fluffy.
  • Spread the whipped feta into a shallow bowl or onto a platter and make a few deep swoops with the back of a spoon. Those swoops catch the grape juices.
  • Spoon the cooled grapes and their syrupy juices over the top. Finish with a light drizzle of honey, the remaining orange zest and a few thyme sprigs. Serve with crackers, apple slices or endive leaves.

Notes

A note on making ahead: The whipped feta keeps covered in the fridge for up to 3 days, and the roasted grapes for up to 2 days. Let both sit at room temperature for 20 minutes, then assemble right before serving.

Nutrition

Carbohydrates: 14.7g | Protein: 5.5g | Fat: 6.6g | Fiber: 0.6g