Cooking With the Corleys

I love a good dip—and anything with chili crunch is an instant yes for me. This one’s a favorite when I’m hosting: it comes together easily, looks great on the table, and always gets people coming back for more. Serve it with fresh veggies, crackers, or toasted bread—whatever you’ve got on hand. It’s the kind of recipe that quietly steals the show.

Ingredients:

• 1 block feta cheese (approx. 8 oz), at room temperature
• 1/4 cup thick Greek yogurt
• Zest of 1 lemon
• 3 tablespoons olive oil
• 2 slices prosciutto
• 1 rosemary sprig, finely chopped
• 2 tablespoons pistachios, chopped
• 1–2 tablespoons chili crunch (to taste)

Instructions:

1. Preheat your oven to 350°F (175°C).

For the Prosciutto Crumble

1. Place prosciutto slices on a foil-lined baking sheet.
2. Bake for 8–10 minutes, or until crispy.
3. Let cool, then roughly chop into small pieces.
4. In a small bowl, combine chopped prosciutto, chopped pistachios, and rosemary. Set aside.

For the Whipped Feta

1. In a food processor, combine the feta, Greek yogurt, olive oil, and lemon zest.
2. Blend until smooth, creamy, and airy.

Assemble

1. Spread the whipped feta on a serving plate or platter.
2. Spoon chili crisp over the top.
3. Sprinkle the prosciutto, pistachio, and rosemary crumble evenly over the feta.

*Serve immediately with your favorite crackers, crudités, or slices of sourdough bread. This recipe can be made in advance and stored in the fridge and topped before serving. The whipped feta will need to be brought to room temp to be spreadable. 

*I use the Trader Joe’s Chili Crunch.