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–+ servings
Ella Cooks

Epic Cranberry Jalapeño Whipped Feta (Sweet Heat Perfection!)

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It’s that perfect mix of creamy, tangy feta and zesty heat, topped with glossy, ruby-red cranberries. Whether you’re hosting a holiday party or just want something that feels fancy but takes five minutes, this dip never misses. Serve it with crackers, pita, or toasted crostini and watch it vanish.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Servings: 6
Course: Side Dish
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
Whipped Feta Base
  • 8 oz feta cheese block or crumbled
  • 4 oz cream cheese softened; vegan or regular
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Juice and zest of ½ lime
Cranberry Jalapeño Topping
  • 1 cup fresh cranberries or frozen, unthawed
  • 2 tablespoons maple syrup
  • 1 jalapeño finely chopped (seeded for mild heat)
  • 1 tablespoon lime juice
  • 1 teaspoon grated ginger optional
  • Pinch of salt
To Serve
  • Extra drizzle of olive oil
  • Crushed pistachios or more cranberries for garnish
  • Crackers pita chips, or crostini

Equipment

  • Food processor or high-speed blender
  • Medium saucepan (for cranberry topping)
  • Small spatula or spoon
  • Serving bowl or shallow dish
  • Microplane or zester (for lime zest)

Method
 

Method
  1. Make the topping: In a saucepan, combine cranberries, maple syrup, jalapeño, lime juice, ginger (if using), and salt. Cook over medium heat for 5–7 minutes, stirring, until the cranberries burst and the mixture becomes syrupy. Let cool fully.
  2. Whip the feta: In a food processor, blend feta, cream cheese, olive oil, maple syrup, and lime juice/zest until light and creamy, about 1–2 minutes. Scrape down sides once to ensure smooth texture.
  3. Assemble: Spread the whipped feta in a shallow bowl or plate. Spoon the cooled cranberry-jalapeño mixture over the top.
  4. Finish: Drizzle with olive oil, sprinkle crushed pistachios, and chill for 10–15 minutes before serving.

Nutrition

Calories: 180kcalCarbohydrates: 7gProtein: 6gFat: 14g

Notes

Tips & Variations

  • For extra spice, leave some jalapeño seeds in.
  • Swap maple syrup for honey if not vegan.
  • Add a spoonful of Greek yogurt to the feta for an even fluffier texture.
  • This dip pairs beautifully with seeded crackers or toasted sourdough.

FAQs

Can I make this ahead?   
Yes, prepare both parts up to a day in advance. Store separately in airtight containers and assemble just before serving.
Can I use dried cranberries instead of fresh?  
Fresh is best for texture and colour, but you can rehydrate dried cranberries by simmering them in water and maple syrup for 5 minutes.
What can I serve it with?   
Pita chips, crackers, toasted baguette slices, or even celery sticks for a lighter option.
How spicy is it?   
It’s mild-medium. Remove seeds for a gentle kick, or use a whole jalapeño for more heat.
Can I make it vegan?   
Yes, use vegan feta and vegan cream cheese. The flavour stays amazing.
Can I double this recipe?   
Absolutely, just use a large serving dish. It’s perfect for holiday parties and buffet tables.

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