Whipped Paneer Dip with Spicy Honey

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by Sil Pancho

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10.18.2021


Looking for a fun appetizer for the holiday season? Try this Whipped Paneer Dip with Spicy Honey! Made with paneer, feta, mint, jalapeños and topped with a spicy honey (the best part!), this is a crowd pleaser. Serve with naan, pita chips, baguettes for everyone to enjoy!

whipped paneer dip served in a antique bowl topped with honey and chopped mint

Appetizers are my favorite part about a holiday meal. That and desserts! I can skip the mains but I never skip on my appetizers and desserts. Every year, I try to come up with one interesting appetizer for your Diwali parties and get togethers.

Last year, quite a few of you made these baked Cream Cheese & Chutney Samosa, and so for this year’s Diwali party, I have yet another fun appetizer for you guys. This whipped paneer dip with spicy honey just hits the right spots. There’s a creamy dip, topped with spicy honey (that’s the best part honestly), there’s so much flavors and it makes a great crowd-pleasing appetizer.

And the best part? It’s incredibly easy to make and can be customized to taste. And it can be served with so many things! Win-win!

This Whipped Paneer Dip

  • makes the perfect vegetarian appetizer for Diwali, Thanksgiving dinners.
  • can be made in 30 minutes or less.
  • perfect to feed a crowd.
  • is packed with so much flavor with.

While this creamy dip is great on its own, the addition of spicy honey takes it to next level. It’s like once you add honey on top, it become 100 times more flavorful. I cannot stop eating it with chips.

If you love sweet and spicy flavors together, then you are going to love this one.

Ingredients

There are two parts to this recipe- the paneer dip and the spicy honey!

For the paneer dip, we need:

ingredients for making paneer dip arranged on a board

Paneer: the dip is made with paneer (Indian cottage cheese) which you can easily find at Indian grocery stores. Nowadays, I also find it at whole foods. It’s also easy to make at home.

Feta cheese: for that little bit of tang, I like using feta cheese. You can skip it if you are not a fan or substitute with goat cheese. I have used the feta which is sold in block here, since that makes the dip creamier. The crumbled feta can be used not it doesn’t get as creamy.

Seasonings: to flavor the dip, I have used mint leaves, lemon juice, garlic and jalapeño.

Cream: to bring it all together and make a creamy dip, I have used heavy cream. You may actually blend with water as well but it won’t be this creamy then.

For the Spicy Honey we need:

Honey: use honey of your choice, you can even add more honey for a sweeter topping.

Spices & oil: since this is spicy honey, I have used smoked paprika, red chili flakes, Kashmiri red chili powder. To make it spicier, use regular chili powder in place of Kashmiri red chili powder. There’s also some olive oil which helps in mixing everything together and also adds to flavor.

Customize It To Taste

The good part about this recipe is that you can adjust it to taste and availability of ingredients. Paneer is like a blank canvas; it really absorbs any flavor you add to it.

More herbs: if you want to add more herbs, consider adding cilantro, fresh basil. You can also top the dip with chives or even double the mint.

Add more heat: if you want to make this spicier, add more jalapeños. You can also use few Indian green chilies to take the spice level up. You can even make the honey spicier.

Add more spices: I have kept the base paneer dip fairly simple, but if you want you spice it up, you can add cumin, coriander, red chili powder to it while blending.

Skip the feta: if you don’t have feta or you don’t like it, you can skip it or replace it goat cheese. I love the little tang it gives to the dip though. On the other hand, if you love feta, you can double the amount.

bowl of whipped paneer dip and pieces of naan and chips arranged on a serving plate

Step by Step Instructions

1- To a food processor or blender, add crumbled paneer (take the block of paneer and crumble it with your hands), feta cheese (one sold in blocks and not crumbled feta).

2- Also add the garlic, jalapeño, mint leaves and lemon juice.

3- Add salt and pepper and cream and blend. You will need to adjust the amount of cream to the consistency you prefer.

4- 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 while adjusting the seasonings.

step by step picture collage of making whipped paneer dip

5- 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.

6- Then add in the honey.

7- Using a whisk, mix until it’s all combined.

8- 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.

step by step picture collage of making whipped paneer dip

Serving Suggestions

This is a versatile dip and goes well with many things! Serve it with

  • naan, I cut naan into small triangles to serve
  • naan chips
  • pita chips
  • crackers
  • veggies like celery, carrots
  • toasted baguette

Making Ahead & Storage

This is best when 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.

The honey though, you should make immediately and serve. It tastes best that way.

a copper spoon placed into a bowl of whipped paneer dip to show the texture of the dip

Tips & Notes

  • 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.
  • If making in advance, make the dip 2 days in advance (it will thicken a lot though so you will have to add cream to get it to the right consistency again) but make the honey right before serving.
  • You can top the dip with fresh chives in place of mint.
  • 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.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

Whipped Paneer Dip with Spicy Honey

whipped paneer dip served in a antique bowl topped with honey and chopped mint

Manali

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!

Prep Time 20 mins

Total Time 20 mins

Course Appetizer

Cuisine Indian

Servings 8

Calories 188 kcal

naan, pita chips, toasted baguette, for serving

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!

  • 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.

Calories: 188kcalCarbohydrates: 9gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 202mgPotassium: 71mgFiber: 1gSugar: 6gVitamin A: 480IUVitamin C: 10mgCalcium: 181mgIron: 1mg





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