Whipped Paneer Dip with Spicy Honey
Creamy Whipped Paneer Dip with Spicy Honey makes the perfect crown-pleasing appetizer for the holidays! Serve it with naan, pita chips or toasted baguette!
Servings: 8
Ingredients
For the Dip
- 8 oz paneer 226 grams
- 1 oz feta cheese from a block of feta, not the crumbled feta, can add more to taste
- 3-4 large garlic cloves roughly chopped
- 1/2 jalapeño or adjust to taste, add more a spicier dip
- 3/4 cup mint leaves
- 1 small lemon juice of
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 8-10 tablespoons heavy cream as needed for desired consistency and blending
For Spicy Honey
- 1 tablespoon olive oil
- 1/4 teaspoon Kashmiri red chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
- 1/8 teaspoon smoked paprika
- 2 & 1/2 tablespoon honey
naan, pita chips, toasted baguette, for serving
Instructions
Make the whipped paneer dip
- To a food processor or blender, add crumbled paneer (take the block of paneer and crumble it with your hands), feta cheese.
- Also add the garlic, jalapeño, mint leaves and lemon juice.
- Add salt and pepper and cream and blend. You will need to adjust the amount of cream to the consistency you prefer.
- When done you should have thick smooth dip. Taste test and adjust seasonings to taste. Keep in mind we top the dip with spicy honey so keep that in mind when adjusting the seasonings.
Make the spicy honey
- In a small pan, heat olive oil on medium heat until it's little warm. Then remove pan from heat and add the Kashmiri red chili powder, black pepper, red chili flakes and smoked paprika. Whisk to combine it all.
- Then add in the honey. Using a whisk, mix until it's all combined.
Serve
- To serve, take your serving bowl add the whipped paneer dip to it. Then top it with the prepared spicy honey. You may sprinkle some chopped mint leaves on top. Serve with naan (cut into small pieces), pita chips, crackers, veggies!
Notes
- I have used the feta that's sold in a block for this recipe. While testing this recipe, I did make a batch with crumbled feta and thought it didn't get creamy enough. But if that's you only option, you may use it.
- Do not skip the honey topping, it's honestly the part of the recipe. Brings all the flavors together.
- The dip can be adjusted to taste and availability of ingredients, please refer to the post for details.
- This is best served immediately, however if you plan to make this for a party, I would recommend making the dip in advance. You can keep it refrigerated for up to 48 hours. The dip will thicken considerably in the fridge so when it's time to serve you will have to add some more cream to it and give few whirls in the food processor to bring it to the right consistency before serving.
- You can top the dip with fresh chives in place of mint.
- The nutritional value is only an estimate and does not count the things that you would serve the dip with like naan, chips etc.
Nutrition
Calories: 188kcal | Carbohydrates: 9g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 202mg | Potassium: 71mg | Fiber: 1g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 1mg