Whipped Feta Stuffed Dates
Whipped Feta Stuffed Dates
Ingredients
For the Whipped Feta
- 6 ounces feta cheese
- 1/2 cup Greek yogurt
- 1/3 cup parsley, chopped
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/4 teaspoon salt
- to taste black pepper
For the Basil-Pecan Crunch Topping
- 1/2 cup toasted pecans, finely chopped
- 1/3 cup fresh basil, finely chopped
- 1 tablespoon honey
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- to taste black pepper
For Assembly
- 8 ounces Medjool dates, pitted
Instructions
- 1
Prepare the whipped feta: In a food processor, combine the feta cheese, Greek yogurt, chopped parsley, lemon juice, 1/4 teaspoon salt, and pepper to taste. Process until the mixture is smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated. Set aside.
⏱️ 5 min
- 2
Prepare the basil-pecan crunch topping: In a small bowl, combine the finely chopped toasted pecans, finely chopped fresh basil, honey, lemon zest, 1/4 teaspoon salt, and pepper to taste. Mix well until all ingredients are evenly distributed.
⏱️ 5 min
- 3
Assemble the stuffed dates: Carefully slice each pitted Medjool date open lengthwise on one side, creating a pocket but keeping the date intact. Be gentle to avoid cutting all the way through.
⏱️ 5 min
- 4
Fill each date with a spoonful of the prepared whipped feta. Then, spoon a small amount of the basil-pecan crunch topping over the whipped feta in each date. Arrange on a serving platter and serve immediately, or chill until ready to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Whipped Feta Stuffed Dates
For the Whipped Feta
- 6 ounces feta cheese
- 1/2 cup Greek yogurt
- 1/3 cup parsley, chopped
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/4 teaspoon salt
- to taste black pepper
For the Basil-Pecan Crunch Topping
- 1/2 cup toasted pecans, finely chopped
- 1/3 cup fresh basil, finely chopped
- 1 tablespoon honey
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- to taste black pepper
For Assembly
- 8 ounces Medjool dates, pitted
Instructions
- 1
Prepare the whipped feta: In a food processor, combine the feta cheese, Greek yogurt, chopped parsley, lemon juice, 1/4 teaspoon salt, and pepper to taste. Process until the mixture is smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated. Set aside.
⏱️ 5 min - 2
Prepare the basil-pecan crunch topping: In a small bowl, combine the finely chopped toasted pecans, finely chopped fresh basil, honey, lemon zest, 1/4 teaspoon salt, and pepper to taste. Mix well until all ingredients are evenly distributed.
⏱️ 5 min - 3
Assemble the stuffed dates: Carefully slice each pitted Medjool date open lengthwise on one side, creating a pocket but keeping the date intact. Be gentle to avoid cutting all the way through.
⏱️ 5 min - 4
Fill each date with a spoonful of the prepared whipped feta. Then, spoon a small amount of the basil-pecan crunch topping over the whipped feta in each date. Arrange on a serving platter and serve immediately, or chill until ready to serve.
⏱️ 5 min