Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Whipped Feta and Saffron Apricots
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 599
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 62 g
- Protein
- 19 g
- Cholesterol
- 103 mg
- Sodium
- 1310 mg
Whipped feta will be your favorite dip. It’s a great canvas for building flavor and texture. This version tops the silky feta with apricots steeped in saffron and honey. It is a wow combination that satisfies. If you skip the apricots, you can add your favorite jam, tomato salad or roasted peppers as a topping.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 599
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 62 g
- Protein
- 19 g
- Cholesterol
- 103 mg
- Sodium
- 1310 mg
Ingredients
Saffron Apricots:
Whipped Feta:
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Directions
- For the saffron apricots: Combine the saffron and warm water in a small cup or bowl and let steep for a few minutes.
- Slice each apricot into 3 or 4 pieces. Combine the apricots, water, honey, serrano chile and saffron and its water to a small saucepan. Cook on medium heat for 10 to 12 minutes, until plumped. Cool to room temperature.
- For the whipped feta: In a food processor, combine the feta, yogurt, olive oil, salt and lemon zest. Process until as smooth as possible, stopping to scrape down the sides as needed, about 1 minute. Don’t over-process or it’ll start to turn runny.
- Spoon the whipped feta onto a serving plate. Top with the saffron apricots. Sprinkle the mint leaves and chopped pistachios on top. Enjoy!
