In a food processor or blender, pulse the feta and cream cheese until they’re creamy and well combined, about 30–45 seconds. You’re aiming for a fluffy, pale-pink base.
Scrape down the sides, then add the cranberry sauce and lemon juice. Pulse until the mixture is smooth and evenly tinted with pink.
Add the honey, garlic (if using), and red pepper flakes. Pulse a few more seconds to blend. Taste and adjust sweetness and salt as needed.
With the processor running, slowly drizzle in olive oil in a thin stream until the dip is light and glossy, about 15–20 seconds. The texture should be scoopable and airy.
Check the consistency. If it’s too thick, add a teaspoon of water or more lemon juice and pulse briefly. If it’s too loose, fold in a bit more feta or cream cheese by hand until you reach a dip-like thickness.
Transfer to a serving bowl, cover, and chill for 30 minutes to meld flavors. Serve with crackers, crostini, or crisp apple slices. The dip will keep well in the fridge for up to 3 days.
Notes
A bright, creamy cranberry whipped feta dip that comes together quickly and makes a chic, party-ready starter. Perfect with crackers, crostini, or fresh fruit.
