Cranberry Whipped Feta Dip with Maple-Glazed Pecans
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. View our full disclosure here.
This cranberry whipped feta dip is the holiday appetizer I make when the oven’s already full. A little orange zest perks up whole-berry cranberry sauce, and crunchy maple-glazed pecans finish off the creamy, salty feta.
Updated November 2026: This recipe has been re-tested with a few improvements to the ingredients and method, plus new photos, tips, and serving suggestions.
An Easy Holiday Appetizer
This was one of the first holiday appetizers I shared on Maplevine Kitchen, and I still love that first bite of tart cranberry and salty whipped feta.
For this update, I trimmed the ingredient list and simplified the steps so you get the same sweet-tart bite with less work.
The cranberry topping comes together in a bowl, and the maple-glazed pecans get a few minutes in the skillet.
I like to prep all three parts ahead and assemble just before guests arrive, whether it’s for a Christmas party or a spread of easy Thanksgiving appetizers.
Key Ingredients
For the full ingredient list and exact amounts, see the recipe card below.
- Whole-berry cranberry sauce. Canned whole-berry sauce gives you little bites of cranberry throughout the topping. Leftover homemade sauce works here, too.
- Block feta and cream cheese. Feta gives the dip its salty tang, and cream cheese helps it whip into a thick, smooth spread. If your feta comes in brine, drain it before blending.
- Orange zest. A little fresh zest brings out the tart cranberry flavor. Save a pinch for the pecans so you get a bit of orange in the crunchy topping, too.
- Pecans and pure maple syrup. A teaspoon of maple syrup is enough to lightly glaze the chopped pecans. A tiny pinch of salt balances the sweetness, and a little finely minced rosemary is optional finishing touch.
How to Make Cranberry Whipped Feta Dip
1
Glaze the Pecans
Toast, coat with maple syrup, and stir in the orange zest and optional rosemary off the heat. Cool on parchment.
2
Mix the Cranberry Topping
Stir orange zest into the whole-berry cranberry sauce.
3
Whip the Feta
Blend the feta, cream cheese, garlic, and olive oil until smooth.
4
Spread the Feta
Spoon it into a shallow bowl and swirl with the back of a spoon.
5
Add Toppings
Drain any pooled liquid from the cranberry sauce, spoon it over the feta, and scatter on the glazed pecans.
The Little Details
- Prep it ahead. Refrigerate the whipped feta and cranberry topping in separate airtight containers. Once the glazed pecans are completely cool, store them in an airtight container at room temperature. Add them just before serving so they stay crunchy.
- Let the feta soften a little. If you’ve made it ahead, take the whipped feta out of the fridge while you get the crostini ready. It’s easier to spread once it’s had a few minutes to soften.
- Save the leftovers. Refrigerate leftover dip in an airtight container for 3–4 days. The pecans will soften once they’re on the dip, so if you have any extra, save them to sprinkle on when you serve it again.
- Give the dip room to spread. I use a shallow 9½-inch bowl so you can see both layers and scoop them up easily. Spoon the cranberry topping in a loose crescent, leaving some of the feta swoops visible. Scatter most of the maple-glazed pecans where the two layers meet, then set out a small serving spoon and a plate of crostini.
Serving Suggestions
Toasted baguette slices are my first pick. They’re sturdy enough to scoop up the whipped feta, cranberry sauce, and maple-glazed pecans in one bite. Whole-grain or seeded crackers and crisp apple slices work well, too.
If you’d prefer a bite-sized appetizer, my Cranberry Tartlets with Whipped Feta have the same sweet-tart cranberry and salty feta pairing. For a savory take on whipped feta, try my Bruschetta Dip with Whipped Feta.
FAQs
Want more seasonal recipes and menu ideas? Subscribe to my newsletter and have fresh Maplevine Kitchen inspiration sent straight to your inbox.
Cranberry Whipped Feta Dip with Maple-Glazed Pecans
Equipment
Ingredients
Maple-glazed pecans
- 2 tablespoons finely chopped pecans
- 1 teaspoon pure maple syrup
- Small pinch of kosher salt
- ¼ teaspoon finely grated orange zest
- ⅛ teaspoon very finely minced fresh rosemary (optional)
Cranberry topping
- 1 cup canned whole-berry cranberry sauce
- 1 teaspoon finely grated orange zest
Whipped feta
- 8 ounces block feta, drained if packed in brine and crumbled
- 4 ounces cream cheese, softened
- 1 small garlic clove, roughly chopped
- 3 tablespoons extra-virgin olive oil
For serving
- Crostini or crackers
Instructions
- Glaze the pecans. Toast the chopped pecans in a small dry skillet over medium-low heat, stirring often, until fragrant, about 2–3 minutes. Stir in the maple syrup and salt. Cook, stirring, for 30–60 seconds, until the syrup bubbles and coats the nuts with no syrup pooling in the skillet. Remove from the heat and stir in the ¼ teaspoon orange zest and rosemary, if using. Spread the pecans on parchment and let them cool completely. Use a chef’s knife to gently break up any clusters into small pieces.
- Mix the cranberry topping. Stir 1 teaspoon finely grated orange zest into 1 cup whole-berry cranberry sauce, gently breaking up any large clumps. Set it aside while you whip the feta. Just before topping the dip, drain off any liquid that has pooled in the bowl.
- Whip the feta. Add the feta, cream cheese, garlic, and olive oil to a food processor. Process for about 1 minute, scraping down the sides as needed, until the feta is smooth and spreadable but still thick enough to hold a soft swirl.
- Assemble and serve. Spread the whipped feta in a shallow bowl and make a few broad swoops with the back of a spoon. Spoon the cranberry topping slightly off-center, leaving some feta visible. Scatter the glazed pecans over the dip just before serving with crostini or crackers.
Recipe Notes
- Yield: About 2½ cups
- Use leftover or homemade cranberry sauce. Swap in ¾ cup of prepared whole-berry cranberry sauce. Taste it before adding the orange zest, since it may already have some citrus flavor. If liquid pools as the sauce sits, drain it off before spooning the cranberries over the feta.
- Make it ahead. Refrigerate the whipped feta and cranberry topping in separate airtight containers. Let the glazed pecans cool completely, then store them separately in an airtight container at room temperature. Assemble just before serving so the pecans stay crisp.
- Store leftovers. Refrigerate leftover dip in an airtight container for up to 3–4 days. Let it sit out briefly before serving so the feta softens enough to scoop. The pecans will soften once they’re stored on the dip.
- Holiday serving ideas. For a Christmas party or Thanksgiving appetizer spread, serve the dip in a shallow bowl with crostini or sturdy crackers. Spoon the cranberry topping slightly off-center so the white feta shows, then scatter the maple-glazed pecans over the top.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
Don’t forget to pin this for later
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!
