Whipped Feta Dip ☁️✨

Whipped feta dip is like a CLOUD of deliciousness! Ayesha Nurdjaja adds saffron-soaked apricots, pistachio and mint on top before diving in for a bite with the famous frena from her restaurant Shukette! #FNHotList RECIPE 👇 Saffron Apricots: 1 pinch saffron 2 tablespoons warm water, for blooming the saffron 1 1/2 cups dried apricots 1/3 cup water 1/2 cup honey 1/2 serrano chile Whipped Feta: 16 ounces Greek or Bulgarian feta cheese, drained 1/4 cup Greek yogurt 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt Zest of 1/2 lemon Leaves from 1/2 bunch mint Pistachios, chopped For the saffron apricots: Combine the saffron and warm water in a small cup or bowl and let steep for a few minutes. Slice each apricot into 3 or 4 pieces. Combine the apricots, water, honey, serrano chile and saffron and its water to a small saucepan. Cook on medium heat for 10 to 12 minutes, until plumped. Cool to room temperature. For the whipped feta: In a food processor, combine the feta, yogurt, olive oil, salt and lemon zest. Process until as smooth as possible, stopping to scrape down the sides as needed, about 1 minute. Don’t over-process or it’ll start to turn runny. Spoon the whipped feta onto a serving plate. Top with the saffron apricots. Sprinkle the mint leaves and chopped pistachios on top. Enjoy!