Whipped Feta with Candied Date Topper

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Looking for a quick and easy starter to serve guests with drinks or pre-dinner. This feta whip with sweet, salty and spicy date topping is just what you need. Perfect on a cooler day with the warmth of the oven baked topping and heat from chilli flakes.


  • Candied Date Topper
  • 12 12 Natural Delight Medjool Dates, pitted and torn

  • 4 4 rashers smokey bacon, chopped

  • 125 g 125 Natural Delight Medjool Dates, softened in hot water for 30 mins prior

  • 1/4 cup 1/4 cup picked or chopped fresh rosemary

  • 1 teaspoon 1 brown sugar

  • 1 Tbsp 1 honey

  • 1/2 teaspoon 1/2 chilli flakes, using more or less to taste

  • Feta Whip
  • 280 g 280 creamy feta, at room temperature

  • 120 g 120 cream cheese, at room temperature

  • 2 tablespoons 2 extra virgin olive oil and extra for finishing

  • A little milk to thin as required

  • sea salt

  • Crackers or fresh bread to serve


  • Preheat the oven to 200°C.
  • Line a baking sheet with parchment paper.
  • On the baking sheet, toss together the bacon, dates, half the rosemary, brown sugar, honey, and the chilli flakes.
  • Arrange in an even layer. Tear the dates and scatter them around the bacon.
  • Bake for 8-10 minutes, until the bacon is crisping.
  • Meanwhile, combine the feta, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. Use milk, one tablespoon at a time as required to bring the whip to your desired consistency.
  • Spoon the feta whip onto a serving platter, then top with the warm dates and bacon. Drizzle over a little olive oil, the extra rosemary and a honey (optional).
  • Serve with bread or crackers to scoop.

Cooking Notes

  • The feta whip mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.

Author: Codesquad