- Combine paneer, feta, garlic, jalapeño, mint leaves, lemon juice, salt, pepper, and heavy cream in a food processor. Blend until smooth, adjusting cream for desired consistency.
- Taste and adjust seasoning, keeping in mind the spicy honey topping.
- For spicy honey: Warm olive oil in a pan. Remove from heat and whisk in Kashmiri chili powder, black pepper, red chili flakes, and smoked paprika.
- Mix honey into the spiced oil until fully combined.
- Transfer whipped paneer dip to a serving bowl. Drizzle spicy honey on top and garnish with mint leaves.
- Serve immediately with naan, pita chips, or a toasted baguette.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:8 g28%
- Carbohydrates:8 mg40%
- Sugar:5 mg8%
- Salt:250 g25%
- Fat:18 g20%
Last Updated on 2 months by Neha Deshmukh
Paneer & Feta Dip With Spicy Honey
Introduction
Okay, you guys, let me tell you about this dip. It’s seriously addictive! I first made this for a little get-together with friends, and it disappeared so quickly. The creamy, tangy base of paneer and feta, paired with that sweet and spicy honey… it’s a flavor explosion. It’s surprisingly easy to whip up, and it’s guaranteed to be a crowd-pleaser. Trust me on this one!
Why You’ll Love This Recipe
This Paneer & Feta Dip with Spicy Honey is a fantastic appetizer or snack for so many reasons. It’s quick – ready in just 20 minutes! The combination of Indian and Mediterranean flavors is unique and totally delicious. Plus, it’s easily customizable to your spice preference. It’s a little different, a little special, and a whole lot of tasty.
Ingredients
Here’s what you’ll need to make the magic happen:
- 8 oz paneer
- 1 oz feta cheese
- 3-4 garlic cloves
- ½ jalapeño
- ¾ cup mint leaves
- 1 small lemon, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8-10 tablespoons heavy cream (about 120-150ml)
- 1 tablespoon olive oil
- ¼ teaspoon Kashmiri red chili powder
- ¼ teaspoon red chili flakes
- ⅛ teaspoon smoked paprika
- 2.5 tablespoons honey (about 37.5ml)
Ingredient Notes
Let’s talk ingredients for a sec, because getting these right makes all the difference!
Paneer: Understanding the Texture & Varieties
Paneer is a fresh, non-melting Indian cheese. You want a firm paneer for this recipe – the softer varieties can make the dip a little too mushy. If you can find it, a slightly aged paneer holds its shape beautifully. (About 225g)
Feta Cheese: Salty & Tangy Complement
Feta adds a lovely salty tang that balances the richness of the paneer. I prefer a block of feta packed in brine, as it has more flavor. (About 28g)
Kashmiri Chili Powder: The Key to Color & Mild Heat
Don’t skip this! Kashmiri chili powder gives the honey that gorgeous vibrant red color and a lovely mild heat. It’s different than regular chili powder. (About 1.25g)
Jalapeño: Adjusting the Spice Level
I like a little kick, so I use half a jalapeño, seeds and all. But if you’re sensitive to spice, remove the seeds and membranes. (About 15-20g)
Mint Leaves: Freshness & Aroma
Fresh mint is essential here. It brightens up the whole dip. (About 15g)
Heavy Cream: Achieving the Perfect Consistency
Heavy cream creates that luxurious, smooth texture. You can adjust the amount to get your desired consistency – start with 8 tablespoons and add more if needed. (About 120-150ml)
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s make the dip. Crumble the paneer and feta into a food processor.
- Add the garlic, jalapeño, mint leaves, lemon juice, salt, and pepper.
- Pulse a few times to get everything roughly chopped.
- Now, with the food processor running, slowly drizzle in the heavy cream until you get a super smooth and creamy consistency. You might need a little more or less than 8-10 tablespoons, so go slowly!
- Time for the spicy honey! Warm the olive oil in a small pan over medium heat. Once warm (don’t let it smoke!), remove from the heat.
- Whisk in the Kashmiri chili powder, red chili flakes, and smoked paprika.
- Stir in the honey until everything is beautifully combined. It should be glossy and fragrant.
- Transfer the whipped paneer dip to a serving bowl.
- Drizzle generously with the spicy honey.
- Garnish with a few fresh mint leaves.
- Serve immediately and watch it disappear!
Expert Tips
A few little things to make this recipe even better:
Achieving a Smooth & Creamy Texture
The key is a good food processor and adding the cream slowly. Don’t rush it!
Balancing the Spice Levels
Taste as you go! The spicy honey adds a significant kick, so adjust the jalapeño in the dip accordingly.
Making Ahead & Flavor Development
You can make the dip a few hours ahead of time. The flavors actually meld together beautifully as it sits. Just cover and refrigerate. Make the spicy honey right before serving for the best flavor.
Variations
Let’s get creative!
Vegan Adaptation (Using Plant-Based Alternatives)
Swap the paneer for firm or extra-firm tofu (pressed to remove excess water). Use a plant-based feta alternative and plant-based heavy cream.
Gluten-Free Serving Options
This dip is naturally gluten-free! Just be sure to serve it with gluten-free naan, vegetable sticks, or gluten-free pita chips.
Spice Level Adjustment (Mild to Fiery)
For a milder dip, remove the seeds from the jalapeño or omit it altogether. For a fiery kick, add a pinch of cayenne pepper to the spicy honey.
Festival Adaptation (Adding a Festive Garnish for Diwali/Holidays)
For Diwali, sprinkle a little chopped pistachios and pomegranate seeds on top for a festive touch.
Serving Suggestions
What to dip into this goodness?
Naan & Indian Breads
Warm, fluffy naan is amazing with this dip.
Pita Chips & Mediterranean Dips
Pita chips offer a nice crunch and complement the Mediterranean flavors.
Toasted Baguette & Crusty Bread
A simple toasted baguette slice is always a winner.
Vegetable Sticks for a Healthy Option
Carrot sticks, cucumber slices, and bell pepper strips are a healthy and refreshing choice.
Storage Instructions
Leftover dip can be stored in an airtight container in the refrigerator for up to 2 days. The spicy honey is best used immediately, but can also be stored in an airtight container at room temperature for a few days.
FAQs
Got questions? I’ve got answers!
Can I make this dip ahead of time?
Yes! You can make the dip a few hours in advance. Just cover and refrigerate.
What is the best type of paneer to use for this recipe?
A firm paneer is best. Avoid the very soft varieties.
Can I adjust the amount of jalapeño for less heat?
Absolutely! Remove the seeds and membranes, or use less jalapeño.
What can I substitute for heavy cream?
You can try using full-fat Greek yogurt, but it will change the texture slightly.
How can I store leftover spicy honey?
Store in an airtight container at room temperature for a few days.
Is Kashmiri chili powder essential for the color?
It’s highly recommended! It gives the honey that beautiful red hue. If you can’t find it, you can use regular chili powder, but the color won’t be as vibrant.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
