5 Ingredients or Fewer

Feta and Walnut Spread with Fig Preserves

January 16, 2011
1 Ratings
  • Serves 12
Author Notes

After a few swings and misses from a friend's ill-trusted cookbook, I decided to toss the recipes and go with what I had on hand. The result was spectacular--the hit of the party! Salty, sweet and nutty, and with just a hint of spice from the black pepper, this dip is the grown-up version of the cream-cheese-and-jelly sandwich. It's important to use high-quality feta and preserves--don't even think about those plastic-packed feta "crumbles." I recommend Bon Maman fig preserves. Can't find fig preserves? Try swapping out apricot or strawberry. Serve with pita chips, crackers, or toasted slices of bread. - calliehoo —calliehoo

Test Kitchen Notes

In this unique dip, the saltiness of the feta and nut combo is tempered by the surprise sweetness of the fig preserves. The crumbly texture fell off my crackers, so instead, I smeared it on small wedges of French bread. —AndreaLynn

What You'll Need
  • 1 pound walnut pieces, toasted
  • 12 ounces good quality feta cheese (not crumbles)
  • 1/3 cup fig preserves
  • 3 tablespoons heavy cream
  • 1/2 teaspoon freshly ground black pepper, or to taste
  1. Working in small batches in a food processor, pulse the walnuts until the largest pieces are about 1/4-inch diameter. Place walnut pieces in a bowl, and then crumble the feta over it. Using your hands, mix together, leaving small chunks of feta. Stir in the fig preserves. Add the cream, using additional if the mixture is too dry. Add the black pepper and serve with crackers or spread over toasted slices of bread.
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1 Review

SparkleDiana April 13, 2012
This was a great spread to have on hand during Passover for jazzing up matzah at snack time. I used a mix of walnuts and hazelnuts, since that's what I had on hand. We also stuffed roasted red peppers with it, though that would have been better with more feta and less nuts.