Pomegranate Whipped Feta Dip

This Whipped Feta with Pomegranate and Pistachios is a true showstopper. The creamy feta base—whipped to airy perfection with garlic and olive oil—meets a bold drizzle of pomegranate balsamic, golden honey, fresh thyme, and crunchy pistachios for layers of flavor in every bite. Served with warm pita wedges, it’s the kind of dip that disappears fast.

• 1 1/2 cups of feta cheese in brine, drained and crumbled 
  
• 1/4 cup reduced-fat cream cheese, softened
  
• 1 large clove of garlic
  
• 1 tablespoon any Redstone Extra-Virgin Olive Oil or Redstone Rosemary Infused Olive Oil 
  
• 1 1/2 tablespoons cold water
  
• 1/3 cup pomegranate seeds (arils)
  
• 1/4 cup lightly salted pistachios, chopped
  
• 1 tablespoon hot honey
  
• 1 teaspoon fresh thyme leaves.
• 1/4 cup Redstone Pomegranate Balsamic Vinegar
• Redstone Vanilla Bean Sea Salt, to taste
• 2 whole-wheat pita rounds, warmed and cut into 16 wedges

Instructions 

1. Add the feta, cream cheese, garlic, and Extra-Virgin Olive Oil to a food processor. Blend for about 2 minutes, scraping down the sides as needed, until mostly smooth.
2. With the processor running, slowly drizzle in cold water. Continue blending for 3–5 minutes, until the mixture is light, fluffy, and whipped.
3. Transfer the dip to a serving bowl and spread evenly. Garnish with pomegranate seeds, pistachios, a drizzle of honey, the Redstone Pomegranate Balsamic Vinegar, and top with fresh thyme and a sprinkle of Redstone Vanilla Bean Sea Salt .
4. Serve right away with warm pita wedges