Can I use crumbled feta instead of a block?

Technically, yes but I wouldn’t. Crumbled feta tends to be drier and less rich, which can mess with the creamy consistency. For the best texture, go with a block.

What’s the best nut to substitute for pistachios?

If pistachios aren’t your thing (or you ran out), try chopped walnuts , almonds , or pecans . Just make sure to toast them first that warmth adds depth that raw nuts can’t match.

Can I make this Pomegranate Pistachio Whipped Feta recipe ahead of time?

Absolutely. It actually gets better after a few hours in the fridge. Just wait to add the garnish until you’re ready to serve.

Is there a dairy-free version?

Yep. Swap the feta and yogurt with plant-based alternatives (look for ones made from cashew or almond base). The texture will be slightly different, but the flavor can still shine.

I wouldn’t. Heating can cause the feta to separate and lose that velvety finish. Instead, serve it at room temperature that’s when the flavors really bloom.

Pomegranate Pistachio Whipped Feta Recipe (Quick & Creamy)

Name: Pomegranate Pistachio Whipped Feta Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 200g block feta cheese (not crumbled); ¼ cup Greek yogurt; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon honey; 1 small garlic clove, minced (optional); ¼ cup shelled pistachios, roasted + chopped; ½ cup pomegranate seeds; Salt and black pepper, to taste; Extra olive oil, pistachios, and pomegranate for garnish

Description

This Pomegranate Pistachio Whipped Feta recipe is creamy, tangy, and slightly sweet the kind of dip that looks elegant but takes just 10 minutes to make. Whipped feta gets its smooth, cloud-like texture from Greek yogurt and olive oil, while pomegranate seeds and roasted pistachios add crunch and color. Perfect for mezze platters, party spreads, or fancy toast toppings, this crowd-pleaser delivers big flavor with minimal effort.

Ingredients

Scale

200g block feta cheese (not crumbled)
¼ cup Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon honey
1 small garlic clove, minced (optional)
¼ cup shelled pistachios, roasted + chopped
½ cup pomegranate seeds
Salt and black pepper, to taste
Extra olive oil, pistachios, and pomegranate for garnish

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Instructions

Toast the Pistachios (Optional):
If using raw pistachios, roast them at 350°F (175°C) for 8–10 minutes. Let cool and chop roughly.
Whip the Base:
In a food processor, combine feta, yogurt, olive oil, lemon juice, honey, and garlic. Blend until smooth and creamy.
Add Texture:
Gently fold in half the chopped pistachios and pomegranate seeds for crunch and bursts of sweetness.
Taste & Adjust:
Add salt, pepper, more lemon or honey to taste. Blend briefly again if needed.
Serve & Garnish:
Transfer to a bowl. Top with remaining pistachios, pomegranate seeds, and a drizzle of olive oil. Serve with crackers, pita, or veggies.

Notes

Tips

Use a block of feta for best texture crumbles don’t blend as smoothly.
Flavor deepens overnight perfect for make-ahead appetizers.
Try herbs like mint or sumac for extra layers of flavor.

Storage

Store in an airtight container in the fridge for up to 4 days. Stir before serving. Not freezer-friendly.

Prep Time: 10 minutes
Method: Easy

Nutrition

Calories: 165 kcal
Sugar: 4g
Sodium: 400mg
Fat: 13g
Saturated Fat: 5g
Carbohydrates: 6g
Fiber: 1g
Protein: 6g
Cholesterol: 25mg