Garnish with crunchy pepitas, fresh basil and mint for a vibrant, irresistible appetizer with maximum flavor!

While my Cranberry Whipped Feta Dip is great for the Fall and Winter, this whipped feta with hot honey and grilled corn is perfect for Summer!

Why you’ll love this whipped feta appetizer recipe

• Seasonal: Uses in-season corn, at it’s peak for flavour!
• Easy: All you need is a quick whipped feta and top with corn, pumpkin seeds and hot honey.
• Make ahead: You can make the whipped feta ahead of time, then grill the corn, cool and serve.

Ingredients needed for this whipped feta with hot honey

For the whipped feta dip:

• Feta cheese in brine, drained of the brine
• Plain Greek yogurt
• Extra-virgin olive oil
• Lemon juice

For the corn:

• 2 cobs of corn
• Extra-virgin olive oil or avocado oil
• Kosher salt and ground pepper

For the toppings:

• Pepitas (pumpkin seeds), toasted for best flavour
• Hot honey (or honey with a red chili flakes)
• Fresh basil leaves
• Fresh mint leaves

Key instructions to making this recipe

Blend: Whip the feta, blending in a food processor and then spread the mixture in a low serving bowl.

Grill: Grill the corn until charred and warmed through.

Cool and chill: Chill the whipped feta in the fridge while the corn cools.

Assemble:  Top the whipped feta with the grilled corn (off the cob), pepitas, a drizzle of hot honey and garnish with fresh herbs like basil and/or mint.

What’s the best feta to use for whipped feta?

Whipped feta works best with feta cheese in brine. The feta cheese in brine has a creamier texture and is the more traditional feta cheese. I do not recommend using pre-crumbled feta cheese as that cheese is much more dry and will not whip properly.

Tips and tricks

Blending: If the whipped feta isn’t smooth, keep blending! It usually needs 1 more minute of blending that you think to get the smooth texture you’re looking for. Or, you can add 1-2 more tablespoons of Greek yogurt to get it smoother.

Food processor: If you don’t have a food processor, you can still combine the feta using a hand blender (immersion blender) and it just might not be as smooth. BUT it will still taste good!

For dipping: I love to use plain, salty crackers for dipping! However, pita bread or pita chips, crostini, tortilla chips and even ruffled chips would be delish! You could even try fresh veggies like cucumbers and/or carrots.

Variations and substitutions

Crunchy toppings: A good substitute for pepitas are sunflower seeds or almonds. You could also try pistachios!

Hot honey: If you don’t have hot honey find my recipe to make your own below. Or, substitute with plain liquid honey and a few pinches of red pepper flakes.

Fresh dill: Fresh basil and/or fresh mint are my favourite garnishes. But, fresh dill could be a nice substitution if needed.

How to make hot honey

I make my own hot honey for many of my creamy dip recipes and it’s easy to do!

Make your own hot honey by mixing together 1/4 cup liquid honey, 1 teaspoon hot sauce and 1/2 teaspoon chili flakes. Store leftover hot honey in a clean glass jar in your cupboard or pantry for up to 3 months.

Make your own crostini for this whipped feta with hot honey

To make your own crostini: Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the bread slices with olive oil on one side and place in a single layer on a baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted.

How to store this whipped feta with hot honey

You can make the whipped feta ahead of time and store in an airtight container in the fridge until ready to use.

Store leftovers in an airtight container in the fridge for up to a day.

FAQs

More feta appetizer recipes to love from the blog

• Baked Feta Appetizer with Dates, Pistachios & Honey
• Quick and Easy Baked Feta in Marinara Appetizer
• Phyllo-Wrapped Baked Feta Appetizer with Walnuts

Print

Whipped Feta With Hot Honey, Grilled Corn & Pepitas

Creamy whipped feta meets sweet, spicy hot honey, perfectly paired with smoky grilled corn and crunchy pepitas for a vibrant, irresistible appetizer.

Course Appetizer

Cuisine american-inspired

Keyword corn, grilling, whipped feta

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

For the whipped feta

• 200 grams 8oz) block of feta cheese in brine – drain from brine before using
• 2 tbsp plain Greek yogurt
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice

For the corn

• 2 cobs of corn
• extra-virgin olive oil or avocado oil
• Kosher salt and ground pepper

For the toppings

• 3 tbsp pepitas (pumpkin seeds), toasted
• 2-3 tbsp hot honey (my fav is Shorty's Hot Honey)
• Fresh basil leaves
• Fresh mint leaves

For serving

• crackers, ruffled chips, pita chips, tortilla chips or crostini

Instructions

Make the whipped feta

• Whip the feta by adding the feta cheese, greek yogurt, and olive oil to a food processor and blend on high until smooth and creamy. (You can also blend using an immersion blender). Spread the whipped feta in a low bowl and place in the fridge.

Grill the corn

• Grill the corn: Set a barbecue to medium-high heat. Brush the cobs of corn with a bit of olive oil or avocado oil and season generously with salt and pepper. Grill the cobs of corn directly on the grill grates, turning occasionally, until slightly charred and cooked, about 10-12 minutes. Remove from the heat and let cool.

Assemble the appetizer

• After the corn has cooled, use a sharp knife to trim the corn off the cob.
• Then, remove the whipped feta from the fridge. Top the whipped feta with all of the grilled corn from the cobs, pepitas (pumpkin seeds), drizzle with 2-3 tablespoons of hot honey and garnish with a handful of fresh basil leaves and fresh mint leaves.

Notes

• Make your own hot honey by mixing together 1/4 cup liquid honey, 1 teaspoon hot sauce and 1/2 teaspoon chili flakes. Store leftover hot honey in a clean glass jar in your cupboard or pantry for up to 3 months.
• A good substitute for pepitas are sunflower seeds or almonds. You could also try pistachios!
• If the feta is too stiff after whipping, add 1 tbsp of Greek yogurt at a time and blend again until you get a nice, smooth mixture. It will be a bit ‘stiff’ to ensure the dip is scoopable.

The post Whipped Feta With Hot Honey, Grilled Corn & Pepitas appeared first on Cooking in my Genes.

I LOVE to make appetizers. If I could eat appetizers for dinner I would (and sometimes I do!)

Fall is one of the best times of year for cozy foods and cozy flavours. Whether you’re having a casual get-together or kicking off a big dinner party, easy appetizers for Fall are a must.

What flavours will you find in these easy appetizers for Fall

• Apples and cinnamon
• Pears and walnuts
• Dates and pistachios
• Butternut squash and sage
• Carrots and feta
• Sundried tomatoes and pesto

With appetizers like baked brie to bite-sized appetizers and of course dips, you’re sure to find an easy appetizer for any type of gathering.

Baked Cheese Appetizers

Baked brie is a quintessential appetizer any time of year but I enjoy it best during the Fall season! And if you want to try a new baked cheese, try baked feta or gruyere wrapped in puff pastry.

Baked Brie with Maple Cinnamon Apples and Pecans

This Baked Brie with Maple Cinnamon Apples & Pecans is the ultimate easy appetizer for Fall. Enjoy tender apples & creamy brie in each bite!

Check out this recipe

Baked Feta Appetizer with Dates, Pistachios & Honey

Make this Baked Feta with Dates, Pistachios and Honey in just 20 minutes! This easy appetizer is a true crowd-pleaser during the holidays!

Check out this recipe

Quick and Easy Maple Pecan Baked Brie Appetizer

This Maple Pecan Baked Brie is a perfect appetizer for Fall and Winter gatherings! Easily made with just 6 ingredients & best enjoyed warm.

Check out this recipe

Pear & Walnut Baked Brie

This Pear & Walnut Baked Brie is one of the easiest appetizers you'll ever make. Pears, honey and walnuts go beautifully with the melty brie!

Check out this recipe

Puff Pastry Baked Gruyere with Fig Jam & Rosemary

Make this melty, delicious Puff Pastry Baked Gruyere appetizer in just 30 minutes. With fig jam & rosemary, it's a perfect savory bite.

Check out this recipe

Bite-sized Fall appetizers

For quick easy appetizers for Fall, try one of these bite-sized appies! Packed with Fall flavours, many of these bite-sized appies can be prepared ahead of time too.

Prosciutto, Sage & Gruyere Puff Pastry Pinwheels

Make these Prosciutto, Sage & Gruyere Puff Pastry Pinwheels appetizer with just 5 key ingredients! They're a perfect savoury appetizer bite!

Check out this recipe

Roasted Feta Stuffed Dates Appetizer with Walnuts

Make these Feta Stuffed Dates with walnuts in under 30 minutes! These roasted dates are the perfect appetizer for Thanksgiving and Christmas.

Check out this recipe

Easy Caramelized Onion Mini Cheese Balls Appetizer

Make these Caramelized Onion Mini Cheese Balls for an easy appetizer any time of year! A savory & delicious bite-sized appetizer for a party.

Check out this recipe

Easy Pear & Goat Cheese Crostini Appetizer with Honey

Make these pear appetizers in under 20 minutes! Crostini topped with goat cheese, sliced pear, toasted almonds & honey are the perfect bite.

Check out this recipe

Best Dip Appetizers

One of the most classic appetizers for any season is a dip recipe! I’ve put my Fall twist on classic dips using delicious seasonal produce like red grapes, butternut squash and sage or sundried tomatoes.

Quick Whipped Ricotta Dip with Hot Honey Appetizer

Make this creamy whipped ricotta dip with hot honey for a quick & delicious appetizer! Top with rosemary & walnuts, for savory & sweet bite!

Check out this recipe

Butternut Squash Crostini Appetizer with Crispy Sage

This divine Butternut Squash Appetizer is made for holiday gatherings! Served on crostini it's the best sweet & savory bite guests will love.

Check out this recipe

Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

Make this Olive Oil Dip with Burrata Cheese in 10 minutes! Enveloped by pizza-inspired flavours, this burrata appetizer is hard to resist.

Check out this recipe

Whipped Ricotta with Roasted Grapes & Hazelnuts

This Whipped Ricotta with Roasted Grapes is sweet and savory, a true delight! A perfect appetizer for entertaining in the Fall & Winter!

Check out this recipe

Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip

This easy cheesy baked pesto dip is packed with flavour and juicy sun-dried tomatoes. It's an easy appetizer for the holidays and game-day!

Check out this recipe

Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)

Make this creamy Sun-Dried Tomato Dip in just 10 minutes with cream cheese, yogurt, seasonings & sun dried tomatoes. A quick dip to serve guests!

Check out this recipe

Cocktail Pairings for Appetizers

What pairs best with appetizers, seasonal cocktails of course! Here are some of my favourite cocktail pairings.

Pair baked brie or baked feta with a cocktail featuring bourbon or something fizzy –

Apple Cider Bourbon Fizz

Full of warm spices, apple cider, bourbon and fizzy prosecco, this divine bourbon cockail is fully flavoured and perfect for Fall & Winter.

Check out this recipe

Pair dip recipes or bite-sized Fall appetizers featuring pesto, sundried tomatoes, salty cheeses like parmesan or gruyere or prosciutto with an aperol spritz cocktail –

The Best Pomegranate Aperol Spritz Holiday Cocktail

This pomegranate aperol spritz is the perfect holiday cocktail! Made with just 4 ingredients, everyone will love this festive sip!

Check out this recipe

Winter Cranberry Aperol Spritz

This Winter Aperol Spritz is dressed up for the holidays with the addition of cranberry juice and a festive rosemary sprig!

Check out this recipe

The post 15 Easy Appetizers for Fall (perfect for a party) appeared first on Cooking in my Genes.

This past month flew by and I’ve been enjoying cooking comfy and cozy meals. With Canadian Thanksgiving upon us, I’m so excited for turkey AND all of the amazing side dishes that come with it.

So grab a coffee and come on over for Autumn food inspiration and all of the #foodlove from our Oregon trip!

In mid-September we headed to one of our favourite places, the Oregon Coast. We spent a few days on the coast, walking the beach, taking in the ocean and eating all of the seafood we could.

We stayed in Cannon Beach and to be honest I think it’s one of the most magical places. The scenery is spectacular and if you love the ocean like I do, it’s complete ocean heaven. In the morning’s we’d grab a coffee and then walk the beach for hours. Then we enjoyed a variety of seafood throughout the days.

We made a quick pit stop on our way from Cannon Beach to Portland at Tillamook Cheese where I was in grilled cheese heaven.

Then we drove to Portland for a couple of days where we prepared ourselves to eat all of the delicious things at Feast Portland! This was our third trip to Portland for the Feast Portland event; every year we go we have such an awesome time and enjoy the unbelievable food that we decide to go again. And this year it didn’t disappoint (again!)

We enjoyed our first night’s dinner at Beast, a restaurant I’ve wanted to go to for ages. Each night is a set 6 course menu based on seasonal ingredients and wow did we ever luck out on the beautiful late-summer ingredients. Everyone sits at communal tables which I really enjoyed because it was like being at a dinner party; the people we sat with were fantastic to chat with too AND of course the food was absolutely divine!

Our weekend was a combination of eating and walking the city! On Saturday we had brunch at Tasty n’ Alder. Then, our evening was spent at Smoked, a Feast Portland event where chefs do their take on barbecue. Let’s just say we ate all the meats and enjoyed a number of fabulous cocktails.

The next day we went to my favourite event, Brunch Village! Imagine just cruising around from booth to booth, mimosa in hand, trying creative brunch dishes from local chefs. Hello heavenly!

Two of the highlights for me were the Breakfast Taco from Smokehouse Tavern and the ‘Yolko Ono’ egg sandwich from the food truck, Fried Egg I’m In Love.

And to top off our weekend of indulgence we attended the ‘Feast Like an Italian’ dinner which was hosted in a beautiful garden nursery.

We started off the evening with a delightful cocktail. Then we thoroughly enjoyed the family-style Italian dinner with all of the other attendees at our table.

Needless to say, it was another amazing trip out to the Oregon Coast and Portland. We’ll absolutely continue to go back!

And with Canadian Thanksgiving this weekend, many of the recipes in my ‘What’s In Season – October Recipe Ideas’ include ingredients that are the perfect accompaniment to your turkey dinner:

Apples: Apple Cinnamon Cake with Cream Cheese Frosting

Brussels Sprouts: Prosciutto Parmesan Brussels Sprouts

Carrots: Roasted Harvest Vegetable Bowl

Pears: Cranberry Pear Chia Seed Jam

Sweet Potatoes: Bacon & Sage Sweet Potatoes

Tomatoes: Roasted Tomato Soup

Happy Thanksgiving to my Canadian friends!

Until the next cooking adventure,
Jess

The post What’s in Season – Monthly Favourites appeared first on Cooking in my Genes.

So, you’ll be hearing from me monthly with ‘What’s In Season’ and being it’s the first day of Fall, I’m sharing my Autumn favourites

this adorable pumpkin pie dish from Indigo

chocolate chip cookie smores bars from how sweet eats

totally Canadian shirt from roots

carrot cupcake tea from david’s tea

a beautiful book about friendship – the friday night knitting club

gorgeous fall wreaths by jones design company

Until the next cooking adventure,
Jess

The post What’s In Season – September appeared first on Cooking in my Genes.

You see, the day before I made my way to The Italian Store here in Calgary to pickup ingredients and pizza dough for the YYC Pizza Week Food Blogger Challenge. As a part of the challenge, we had to choose two of the following toppings to feature on our pizza – Fig Spread, Housemade pesto, Ricotta or Pitted assorted olives. I was immediately drawn to the housemade pesto and ricotta.

Inspired by the autumn colours and flavours of the season, this cozy pizza creation celebrates my favourite time of year. Starting with a pesto base then topped with roasted vegetables of zucchini, mushrooms, red reppers, red onion and finished off with creamy ricotta and a nutty crunch from the toasted pine nuts – it’s the perfect pizza to enjoy by the fire with friends and family on cool autumn evenings.

Prep Time: 30 minutes (or up to 4.5 hours if making your own pizza dough)
Equipment: Electric mixer (if you’re making your own pizza dough)
Servings: 4

Ingredients:

1 pre-made pizza dough (or make your own)
Cook’s Note: One of my favourite pizza dough recipes that I use regularly is from Style at Home Magazine. The dough has to sit in the fridge for 4 hours so just make sure you give yourself enough time. 

1 tbsp olive oil
1/2 Zucchini, sliced thinly
1/2 red pepper, sliced thinly
3 mushrooms, sliced thinly
1/2 medium red onion, sliced thinly
3/4 cup pesto
1/4 tsp salt
1/4 tsp pepper
1 cup fresh ricotta (may also be called ‘ricotta fresca’ in the deli aisle)
¼ cup pine nuts

Slice the zucchini, red pepper, mushrooms and red onion.

Heat 1 tbsp olive oil in a frying pan on medium heat. Toss in the zucchini, red pepper, mushrooms and red onion plus the salt and pepper. Sauté for 8-10 minutes, stirring often – this process helps release the water from the vegetables before adding them to the pizza. Once you take the vegetables off the heat, stir in 2 tbsp of the pesto sauce and set aside.

Next, heat the oven to 425F and then roll out the pizza dough. Put a bit of cornmeal on a cookie sheet, place your pizza dough on the pan and then dress your pizza.

Use the pesto as the base, as much or little as you want spread out onto the dough. Then, spread out the vegetables and top with ricotta and pine nuts.

Bake the pizza for 8-12 minutes (depending on your oven) until crust is golden.

Cook’s Note: It will take different ovens more or less time, just depending so keep an eye on the pizza. Also, if you don’t think your pizza is done by 12 minutes keep it in the oven a couple more minutes but watch it closely.

Cook’s Note: If you have a pizza stone, follow the same instructions but instead place the dough on the back of a cookie sheet and let the pizza stone warm-up in the oven as it warms up. Then the cornmeal will help the pizza slide off the cookie sheet onto the pizza stone when your oven is ready to cook the pizza.

If you LOVE this pizza please head on over and VOTE for me in the Food Blogger Challenge! CLICK HERE to Vote!

Until the next cooking adventure,
Jess

The post Harvest Vegetable Pizza appeared first on Cooking in my Genes.