Whipped Feta, Ricotta and Spicy Honey

 

Here's a quick, easy and delicious appetizer recipe I found on Chef Mimi's Blog. It was perfect this week since I found myself with a small amount of feta and ricotta in the fridge and my Italian chit-chat group was on its way to my house. The whole thing takes ten minutes to make, start to finish. I didn't have the sour cream called for in the recipe but used cream cheese instead, since that's what I had on hand. I also didn't follow the exact quantities of feta and ricotta either, since I had less feta and more ricotta than the recipe called for. It doesn't really matter though, whether you have more or less of one or the other. It all works out as the perfect foil for the spicy honey. I served only with crackers, but you could also serve with some crunchy vegetables too.

Whipped Feta, Ricotta and Spicy Honey

From Chef Mimi Blog

Whipped feta:
7 ounces feta, room temperature (I had half than this)
3.5 ounces ricotta, room temperature (I had double this amount)
1.7 ounces sour cream, room temperature (I used cream cheese)

salt and black pepper

Spicy honey:

1 tablespoon olive oil
1 garlic clove, minced
5 tablespoons honey
2 tablespoons lemon juice
1 teaspoon crushed red chili flakes, more for serving
salt and black pepper

Feta, ricotta and sour cream should be at room temperature. Add feta, ricotta and sour cream (or cream cheese) to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper if needed.

In a saucepan, heat olive oil. Add garlic, sauté on very low heat until soft. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper.

Serve the whipped feta drizzled with spicy honey.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)