Pomegranate Whipped Feta Dip

• 8 oz feta, block style, crumbled
• 4 oz cream cheese, softened
• 1/3 cups Greek yogurt
• 3 tbsp. The Fresh Market extra virgin olive oil, plus more to finish
• 1 lemon, zested and juiced
• 1 small garlic clove, grated
• 3/4 cups pomegranate seeds
• 2 tbsp. honey, warmed
• 1/3 cups shelled pistachios, chopped
• 2 tbsp. fresh mint leaves
• 1/2 tsp. flaky sea salt and black pepper
• Pita chips, crackers, and/or sliced apples for serving

1. In a food processor, blend cream cheese, feta, yogurt, extra virgin olive oil, garlic and lemon juice until it is smooth and fluffy, about 2 minutes. Tip: The longer it whips, the fluffier it gets. Scrape down sides once or twice if necessary.

2. Transfer the feta mixture into a shallow bowl and use the back of a spoon to make deep swirls to catch the honey and olive oil.

3. Drizzle the top with honey, olive oil, pomegranate seeds, pistachios, mint and lemon zest, followed by a final sprinkle of salt and black pepper.

4. Serve with pita chips and sliced apples for a sweet and crisp contrast to the rich and salty feta.

Chef’s Tip: The feta can be whipped up to 2 days in advance and refrigerated in an air tight container.