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Summer Garden Whipped Feta Bites

By Kayle Klabunde @thecallistahouse

Ingredients

Whipped Feta 
Makes: About 1 1/2 Cups 

  • 8 oz block of feta (not the crumbled feta) 

  • 4 oz full fat cream cheese, softened 

  • 3 Tbsp plain full fat Greek Yogurt (I used 5% Fage) 

  • 2 Tbsp Olive Oil 

  • 1 Tbsp Honey 

  • 1 Tsp fresh lemon zest 

  • 1 Tbsp ice cold water 

     

Blackberry Thyme Hot Honey 
Makes: About 1 cup 

  • ¾ Cup Raw Honey 

  • ½ Cup Fresh Blackberries 

  • 4-5 Sprigs of Thyme

  • 1 Jalapeno Sliced (remove seeds for a mild version) 

  • 1 tsp Apple Cider Vinegar 

  • 1 tsp fresh lemon juice 

  • Pinch of flaky sea salt 

Procedure

Whipped Feta:
Break the feta into chunks and add it to a food processor. 
Add cream cheese, greek yogurt, olive oil, honey, lemon zest 

Blend for 2-3 minutes, scraping down the sides as needed, until it’s completely smooth and fluffy. If the mixture is still clumpy add 1 Tbsp of ice cold water and mix well. Can keep this in the fridge for up to 3 days. 



Blackberry Thyme Hot Honey:
In a small saucepan combine the honey, blackberries, thyme sprigs and sliced jalapenos. 

Warm over low heat for 8-10 minutes. You want it steaming gently - don’t let it boil

Lightly mash the blackberries with the back of a spoon to release their juice

Remove from the heat and let everything steep together for another 10-15 minutes. After 10 minutes taste to see if you need more jalapeno heat, let it steep longer. 

Strain through a fine mesh sieve, pressing gently on the blackberries to extract the juice.

Stir in the apple cider vinegar, lemon juice and a pinch of flaky salt. Let cool before serving