Place the honey, chilli flakes, smoked paprika, orange peel, thyme sprig and salt in a small saucepan over low heat. Warm gently for 3-4 minutes, stirring occasionally, until beginning to bubble. Remove from the heat and leave to infuse for at least 15 minutes while you prepare the dip. Once slightly cooled, discard the orange peel and thyme sprig. The honey should be aromatic, lightly smoky and gently spiced.
To make the whipped feta, crumble the feta into a food processor. Add the Greek yoghurt, garlic, olive oil and lemon juice, then blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust with extra lemon or a small pinch of salt if required.
Spoon the whipped feta into a shallow serving bowl, using the back of a spoon to create soft swirls. Drizzle generously with some of the hot honey, allowing it to settle into the folds of the dip. Scatter over the sliced spring onions, thyme leaves and toasted walnuts. Serve immediately with crostini, pita chips or warm flatbread.
Store any remaining hot honey in a sealed jar at room temperature for several weeks. It’s excellent drizzled over roasted vegetables, grilled halloumi, pizza, or whisked into salad dressings.
Product Used
Authentic Greek Yoghurts strained the traditional way.
