An Inspired Cook

This weekend I cleaned out the fridge to freshen it up and rearrange so that everything fit in a more organized way.  While I was cleaning I came across an unopened container of feta cheese that got pushed to the back.  The expiration date was still good but I needed to find a way to use it soon or toss it.  I searched the web and found that feta cheese can make an incredible dip that can be savory or sweet or both.  This spread has it all and is layered in flavors that will tantalize your taste buds with the salty feta, sweet honey and spicy pistachios.  We enjoyed it with pita chips or slices of toasted artisan bread.  I made this creamy bowl with some New Mexico honey and another bowl with Monroe’s Red Chile Honey.  We enjoyed both with the red chile honey tasting slightly spicier.  If you enjoy sweet and salty flavors this might be the appetizer for you.

The ingredients include feta cheese, cream cheese, olive oil, honey (red chile honey, optional), red chile pistachios, chives, and Aleppo pepper.

To make the spread, combine cream cheese, feta cheese and olive oil to a food processor.  Process on high until smooth.

Spread the feta dip into a bowl leaving a well in the center.  Pour the honey in the center and sprinkle chopped pistachios, chives and aleppo pepper over top.  I also drizzled a little red chile honey across the spread for color.

This is the spread with Monroe’s red chile honey.  Order Monroe’s Red Chile Honey

Order Heart of the Desert Red Chile Pistachios 




Creamy Feta Cheese Spread with Honey and Pistachios

4 ounces Feta Cheese, crumbles
4 ounces Cream Cheese, room temperature
1 – 2 tablespoons Olive Oil
1/4 -1/3 cup Honey, can substitute Monroe’s Red Chile Honey
2 tablespoons Pistachios, chopped (I used Heart of the Desert Red Chile Pistachios)
Chives, chopped for garnish
Aleppo Pepper, sprinkled for garnish

Combine feta cheese crumbles, cream cheese and olive oil in a food processor.  Process on high until the mixture becomes smooth and creamy.

Transfer spread to a bowl leaving a well in the center.  Pour the honey into the well and sprinkle with pistachios, chopped chives and aleppo pepper flakes.

Serve with pita chips or toasted artisan bread slices.