Vegan Hot Honey Whipped Feta Dip (Edit recipe)

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Grab your crostini and crackers and dig into this whipped feta dip with hot honey, made entirely vegan! Made with dairy-free feta and cream cheese and a vegan alternative to hot honey. This dip is an explosion of flavors- it's got everything from salty and sweet to tangy and spicy. The creaminess pairs perfectly with the crunch of the roasted pecan topping and the sourdough crostini and rosemary crackers for dipping. It makes a great appetizer or snack that everyone will not be able to get enough of!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	364
Fat:	24 g
Carbohydrates:	32 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	555 mg
Fiber:	2 g
Sugars:	10 g
Calculated per serving.

Serves: 8

Ingredients

For the Feta Dip

8 oz Vegan Feta (Violife "Just Like Feta")
0.333 cup Plain Vegan Cream Cheese, 2 ⅔ oz (Violife "Just Like Cream Cheese")
2 Tbsp Lemon Juice
3 Tbsp Olive Oil
0.5 tsp Salt
0.5 tsp Black Pepper

Toppings

0.25 cup Vegan Hot Honey, I used MindfulFUD Bee-Mindful Hot Hunnie
0.25 cup Pecans, roasted
0.5 tsp dried Rosemary, or fresh, chopped

For Serving

4 pieces Sourdough Bread
1 Tbsp Olive Oil
4.25 oz Simple Mills Rosemary & Sea Salt Almond Flour Crackers

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients for the feta dip to a food processor or blender and blend until smooth. Adjust salt and pepper to taste.
Transfer to a serving bowl and add toppings.
To make the crostini, preheat oven to 400°F and line a baking sheet with parchment paper. Brush both sides of the sourdough bread with olive oil and place on the prepared baking sheet. Bake for 10-12 minutes or until lightly browned and crispy. Let cool slightly.
Serve feta dip with crostini and rosemary crackers. Enjoy!