Whipped Feta Dip Is Like a Cloud of Deliciousness

Ingrediencie

RECIPE via @Chef Ayesha Nurdjaja👇

Saffron Apricots:

1 pinch saffron

2 tablespoons warm water, for blooming the saffron

1 1/2 cups dried apricots

1/3 cup water

1/2 cup honey

1/2 serrano chile

Whipped Feta:

16 ounces Greek or Bulgarian feta cheese, drained

1/4 cup Greek yogurt

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

Zest of 1/2 lemon

Leaves from 1/2 bunch mint

Pistachios, chopped

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!