It’s Not the Holidays without Whipped Feta with Cranberries & Walnuts


Active Time:

20 minutes

Total Time:

25 minutes



Nutrition Profile:

Free of sesame

Free of soy

Suitable for vegetarians

Free of egg


- 4 ounces of crusty whole-wheat baguette, thinly sliced diagonally

- 2 tablespoons of melted unsalted butter

- 1 (6-ounce) package of feta cheese in brine, drained and crumbled (equivalent to 1½ cups)

- 1/3 cup of reduced-fat cream cheese

- 1 tablespoon of extra-virgin olive oil

- 1 large clove of garlic

- 1/4 cup of canned whole-berry cranberry sauce

- 2 teaspoons of cold water

- 1/4 cup of toasted chopped walnuts (see Tip)

- 1 tablespoon of honey

- 1 teaspoon of fresh rosemary leaves


- Flaky sea salt (optional)

- Freshly ground black pepper (optional)


1. Preheat the oven to 350°F. Brush both sides of the baguette slices with melted butter and place them in a single layer on a large rimmed baking sheet. Bake for 10 to 12 minutes, flipping the slices halfway through, until they become golden brown and crispy.

2. Meanwhile, add the feta, cream cheese, oil, and garlic to a food processor. Process the mixture for 2 to 4 minutes, or until a smooth whipped dip forms, making sure to scrape down the sides as needed. Transfer the dip to a serving bowl.

3. In a small bowl, whisk together the cranberry sauce and water until smooth.


Spoon the mixture over the feta dip. Sprinkle with toasted walnuts, drizzle with honey, and sprinkle with rosemary. If desired, season with flaky sea salt and freshly ground black pepper. Serve with the crostini.

To make ahead:

Make the crostini (Step 1) and store them in an airtight container at room temperature for up to 5 days. Refrigerate the dip (Step 2) in an airtight container for up to 2 days. When ready to serve, allow the dip to come to room temperature and then whisk until smooth (alternatively, pulse in the food processor a few times). Proceed with Step 3.


For the best flavor, toast nuts before using them in a recipe.


To toast chopped nuts, place them in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant (around 2 to 4 minutes).

Nutrition Information:

Serving Size: approximately 3 tablespoons of dip & 3 crostini

Calories: 194

Fat: 12g

Saturated Fat: 6g

Cholesterol: 26mg

Carbohydrates: 14g

Total Sugars: 7g

Added Sugars: 2g

Protein: 6g

Fiber: 1g

Sodium: 303mg

Potassium: 20mg