Peach, Prosciutto & Hot Honey Whipped Feta Dip

One of the things I enjoy during the summer months is the back yard get-togethers.  I no longer have a backyard, so I am always grateful when friends who have backyards decide have a party. 

One of the fun parts for me is exploring new recipes and finding something unique to try that I would never make just for Glen and I. Last season I tried Cowboy Caviar. It was so popular at one gathering, I was asked to bring it again. 

The new recipe I tried that was well received at a recent get-together is Peach Hot Honey Whipped Feta Dip.  I found it on a site called Stoked at Home.  As this was a larger group, I made a recipe and a half. The only change I made was to add a little balsamic glaze drizzle as well as the hot honey drizzle. 

As time was limited, I didn't get to make the baguette into crostini this time.  It would have been even better with freshly made crispy bread, but it still tasted great on regular baguette sliced.  You could also use crispy crackers of some kind if you get pressed for time.  Next time I will make the crostini.  Enjoy!

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Peach, Prosciutto, &Hot Honey Whipped Feta Dip

Whipped Feta:
8 oz                   Feta
4 oz                   Cream cheese, softened
¼ C                   Plain full-fat Greek yogurt
1 T                    Olive oil
2 tsp                  Lemon juice
1 clove              Garlic
Fresh cracked black pepper

Toppings:
2                       Ripe peaches, diced (skin left on for color)
2 T                    Hot honey

2 T                    Balsamic Glaze
¼ C                  Chopped pistachios
4 slices            Prosciutto, crisped and crumbled (optional)
Fresh basil
Flaky Sea Salt (I skipped this)

Cracked Black Pepper

Instructions - 

Blend feta, cream cheese, Greek yogurt, olive oil, lemon juice, garlic, and pepper until smooth. Spread onto a serving platter. 

Just before serving - Pat peaches dry and layer over the whipped feta. Sprinkle with pistachios, prosciutto, and basil. Drizzle with hot honey. Finish with flaky sea salt and cracked pepper. Serve with homemade crostini, crackers, or vegetables.  (Note - from the moment you put the peaches on they start to release liquid, so this can't be make way ahead of time). 

Homemade Crostini -

Preheat oven to 400°F. 

Slice baguette into ½-inch slices. Brush both sides with olive oil and sprinkle with salt. Bake 10–12 minutes, flipping halfway through, until golden and crisp. Cool slightly before serving.