Whipped Feta Dip ☁️✨

Whipped feta dip is like a CLOUD of deliciousness! Ayesha Nurdjaja adds saffron-soaked apricots, pistachio and mint on top before diving in for a bite with the famous frena from her restaurant Shukette! #FNHotList

RECIPE 👇

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!

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