INGREDIENT SUBSTITUTIONS
This recipe is packed with flavor, and you can make it your own with some of your favorite ingredients. I personally love the combo, but feel free to mix it up.
Not a fan of garlic? Omit it or just use a half a clove. This dip has a strong onion and garlic flavor so if you want to lighten that up a bit, go ahead and reduce the number of chives you use in the dip. You could substitute green onion in this or shallots for a similar taste profile.
For the pistachios, feel free to use other nuts you might like. Walnuts or almonds would make a good substitution for the pistachios. I personally love the freshness of pomegranates, but you could substitute dried apricots that have been finely chopped or tart cherries. One of the things I love about this dip is that the dip is a light green from the chives and when topped with the pomegranate arils and pistachios, you get that whole red and green thing happening, which is not only delicious, but also festive. But go ahead and shake it up if you like.
You’ll see that I used a reduced fat cream cheese, fat-free Greek yogurt, and skim milk. Yes, you can always use full fat products. I’ve just lightened this up. You can also substitute low fat feta in this to lighten it up more.
I use Aldi feta cheese because it is incredibly affordable so if you have an Aldi near you, you may want to check it out at that store. Don’t like feta? You could try blue cheese in this recipe. The recipe is really based on a strong flavored cheese. You do have another option. You could decrease the amount of feta cheese and increase the amount of neutral tasting cream cheese. If you do that, check the consistency. You may need to add a little more skim milk to loosen it up a bit. Also, be sure to taste it. You may need to add more garlic or onion (you decide as you are tasting). If you absolutely don’t like feta or blue cheese, you could use ricotta cheese and create a whipped ricotta dip. This will completely change the base flavor, but it certainly works.
Now, when it comes to the Apricot Habanero Jam , I use a brand I found on a trip to Ojai, Ca. I love the stuff and you can buy it online. However, you could make this whipped feta dip with honey or hot honey to keep the spice level up. You can buy hot honey already made or make it yourself by adding chili flakes to honey and putting it in the microwave to warm it up. Just stir before drizzling it on the finished dip. You could also add chili flakes or finely minced habanero to plain apricot jam. Just be careful. Habanero chilis are very, very hot. So, chop very finely and use as much or little as you like. But do taste before topping the dip. This is a spicy dip in that you’ve got onion, garlic and habanero happening, but the sweetness of the jam and pomegranates keep it from getting too hot for the average person.
HOW TO MAKE THIS DIP
To make this spicy feta dip, you are going to add the feta, cream cheese, yogurt, olive oil, garlic and a teaspoon of chives to either a blender or food processor. Blend until creamy and smooth. The mixture will be very thick so thin it out with a tablespoon of skim milk. Scrape down the sides of the blender or processor frequently until well mixed. Add a second tablespoon of skim milk to get it to the consistency you like.
Simply add to a shallow serving bowl and top with the pomegranate seeds, pistachios, a large pinch of chives and the warmed apricot habanero jam. Melt the jam in the microwave in a small dish for about 15 minutes. Stir. It should be loose and pourable. Drizzle over the dip and finish with a pinch of flaky salt. Maldon is my favorite.
I serve the dip with thin crackers and cut veggies or sliced apples and pears. The dip is flexible and can be served with both sweet and savory ingredients. So good.
Did you like this recipe? If so, be sure to try some of my other favorite dips including:
Hatch Chili Salsa with Peaches
Spicy Feta Dip
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 Oz. Feta cheese crumbled
- ¼ Cup Reduced fat cream cheese
- 1 Tbsp. Olive oil
- 2 Tbsp. Fat-free Greek Yogurt
- 1 Garlic clove smashed
- 1 Tsp. + a pinch of Chives finely chopped
- 1-2 Tbsp. Skim milk
- 1/3 Cup Pomegranate seeds
- ¼ Cup Pistachios chopped
- 1 Tbsp. Habanero apricot jam, melted
- Flaky salt to finish, (Maldon is a favorite)
- Crackers to serve
Instructions
- In a blender or food processor add the feta, cream cheese, olive oil, yogurt, garlic and teaspoon of chives. Blend or process until smooth and creamy.
- To loosen up the dip, add a tablespoon of skim milk and blend again. If you want it thinner, add an additional tablespoon of skim milk.
- Spoon into a shallow bowl. Top with pomegranate seeds and pistachios. Sprinkle with a pinch of chives and just a pinch of the flaky salt.
- In the microwave, heat the jam in a small dish for about 15 seconds and stir. The jam should be warm and loose. Spoon over the dish. Serve with your favorite crackers. Enjoy.
