Hot Honey Whipped Feta with Crispy Brussels Chips
A delightful dish combining creamy, tangy feta with crispy Brussels sprouts, topped with sweet and spicy hot honey. Perfect as an appetizer or snack.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Whipped Feta
- 200 g feta cheese Creamy, tangy, and full of flavor. This is the star ingredient that will be whipped to perfection.
- 100 g Greek yogurt Adds silkiness and a tangy note, enhancing the feta's flavor and making the dip smooth.
- 2 tbsp olive oil Rich and fruity, it helps bring all the elements together.
- 1 tbsp lemon juice Brightens the flavors and balances the creaminess.
- 1 tsp lemon zest Provides an aromatic citrus note.
- Salt & pepper to taste Salt & pepper Essential for seasoning.
- 2 tbsp honey Brings a delightful contrast to the salty feta.
- 1/2 tsp chili flakes or hot sauce Adds a kick, adjust to taste.
- Pinch smoked paprika (optional) Offers a warming depth.
For the Crispy Brussels Chips
- 250 g Brussels sprouts Outer leaves only, crispy and sweet.
- 1 tbsp olive oil For tossing the Brussels leaves.
- Salt to taste Salt To enhance flavors.
- Optional garlic powder or chili flakes For extra kick.
Instructions
Preparation
- Trim the stems of the Brussels sprouts and gently peel off the outer leaves. Toss the leaves in olive oil, salt, and any additional seasoning like garlic powder or chili flakes.
Roasting
- Spread the seasoned Brussels leaves in a single layer on a parchment-lined baking tray. Roast at 180°C (355°F) for about 10–12 minutes, shaking the tray halfway through.
Blending the Feta
- In a blender, combine crumbled feta, Greek yogurt, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until smooth and airy. Chill until serving.
Infusing the Honey
- Warm the honey in a small pan. Stir in chili flakes and smoked paprika, and let infuse for 5–10 minutes.
Serving
- Spoon the whipped feta into a shallow bowl, drizzle with hot honey, and arrange crispy Brussels leaves alongside for dipping.
Notes
For extra creaminess, add a splash of milk or more Greek yogurt. Adjust spice level by modifying chili flakes. Leftover Brussels leaves can be re-crisped in the oven before serving.