Whipped Feta With Roasted Tomatoes
Need an appetizer that’s sure to impress? Try this irresistibly creamy and flavorful Whipped Feta with Roasted Tomatoes. It combines tangy feta, creamy Greek yogurt and fresh herbs, then balances it out with the sweetness of oven-roasted cherry tomatoes.
Get the Scoop!
- Loaded with Flavor: From the briny feta to the roasted garlic tomatoes, this dip doesn’t hold back.
- Secretly Simple: Roast some tomatoes, whip some cheese, and it’s done.
- Versatile: Serve it as a party starter, a dinner side, or lunch with veggies and toast. Heck, eat it with a spoon! It’s that good.
I’ve never met a block of feta or roasted tomato I didn’t like, so you can only imagine how much I love this combination blended together in a creamy dip! Served alongside crispy crostini, whipped feta cheese dip is a simple yet fancy dish when hosting guests, or enjoying a quiet night in. I keep a tub of it in my fridge at all times (or as long as it lasts!)
If you’re looking for other spreads that would go well with this recipe, try Homemade Pimento Cheese that just screams southern, or Baked Feta Cheese Dip that is warm, melted and delicious!
What You’ll Need
To see quantities for this recipe, check out the recipe card below.
Roasted Tomatoes:
- cherry tomatoes, halved
- garlic cloves, minced
- olive oil
- salt and pepper
Whipped Feta:
- feta cheese block
- plain Greek yogurt
- salt and pepper
- garlic cloves, minced
- fresh basil
- fresh oregano
- juice of ½ lemon
Garnish & Dippers:
- olive oil
- finely sliced basil and oregano
- crostini, crackers or veggies
Step-by-Step Instructions
- Roast the tomatoes: Preheat oven to 400°F. Place halved cherry tomatoes cut-side up on a medium baking sheet. Sprinkle with minced garlic, salt, and pepper, then drizzle with olive oil. Roast for 20 minutes, until soft and caramelized.
- Make the base: In a food processor, blend feta, Greek yogurt, garlic, basil, oregano, salt, pepper, and lemon juice.
- Blend for 1-2 minutes until smooth and fluffy.
- Assemble the dish: Spoon the whipped feta into a serving bowl. Let the tomatoes cool for 10 minutes, then spoon them on top.
- Drizzle with olive oil and garnish with fresh herbs. Serve with crispy crostini.
Favorite Pairings
- A side of marinated olives
- Fresh veggie sticks for dipping
- A grain bowl upgrade (add a scoop of dip on top!)
Variations
- Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot honey on top.
- Swap the herbs: Try dill and parsley for a fresh twist.
- Add crunch: Sprinkle toasted pine nuts or crushed pistachios over the top.
- Use goat cheese: For an entirely different version.
Dip Tips
- Always use block feta, it blends smoother than pre-crumbled versions.
- Don’t skip the cooling step for the tomatoes. Hot tomatoes will thin out your whipped feta.
- For extra-rich flavor, make it ahead and let the dip chill in the fridge before serving.
- Make homemade crostini with a baguette, or purchase it in the deli at the grocery store.
Recipe FAQ
Feta is best, but goat cheese or ricotta will work in a pinch. Just expect a creamier and less tangy flavor.
A hand or stand mixer can do the trick. No appliances? Mash the feta with a fork for a rustic, chunky version.
This recipe is meant to be served cold, but if you want a warm version, try Baked Feta Cheese Dip which is equally amazing.
Storage Guide
- Make this recipe ahead and store it in the fridge for up to 3 days in advance. The longer it sits, the better it tastes!
- If you’re prepping ahead, store the tomatoes separately and add them right before serving.
- Store leftover whipped feta in a sealed container in the refrigerator for up to 5 days.
- Freezing is not recommended.
Whipped Feta With Roasted Tomatoes
*See notes in post for detailed tips, photos and instructions.
Equipment
- food processor or blender
- sheet pans or baking sheets
- serving dish and spoon
Ingredients
Roasted Tomatoes
- 1 ½ cups cherry tomatoes
- 4 garlic cloves - minced
- ¼ cup olive oil
- ½ tablespoon salt
- ½ tablespoon pepper
Whipped Feta
- 1 cup feta
- 2 cups full-fat Greek yogurt
- 2 teaspoons salt
- 2 teaspoons pepper
- 4 garlic cloves - minced
- ⅓ cup minced basil
- ¼ cup minced oregano
- The juice from ½ lemon
Garnish & Dippers
- 2 tablespoons olive oil
- sliced fresh basil - optional
- sliced fresh oregano - optional
- crostini, chips or crackers for dipping
Instructions
- Preheat the oven to 400 degrees.
- Slice each cherry tomato in half lengthwise then place then cut-side up on a medium baking sheet, sprinkle the minced garlic, salt, and pepper over the tomatoes the drizzle the olive oil over the pan.1 ½ cups cherry tomatoes,4 garlic cloves,½ tablespoon salt,½ tablespoon pepper,¼ cup olive oil
- Cook at 400 degrees for 20 minutes until the tomatoes have softened.
- In a food processor, combine the feta cheese, Greek yogurt, garlic, basil, oregano, salt, pepper, and lemon. Blend on high for 1-2 minutes, until the mixture is smooth and fluffy.1 cup feta,2 cups full-fat Greek yogurt,2 teaspoons salt,2 teaspoons pepper,4 garlic cloves,1/3 cup minced basil,¼ cup minced oregano,The juice from ½ lemon
- Transfer the whipped feta to a serving dish then top with the roasted tomatoes, drizzle olive oil over the dish and sprinkle the sliced basil and oregano. Serve with toasted crostini, crackers or chips.2 tablespoons olive oil,sliced fresh basil,sliced fresh oregano
Notes
- Use block feta cheese, not crumbled, as the texture and moisture content works best for this recipe.
- Let the roasted tomatoes cool for 10 minutes before adding to the whipped feta or the dip will become too thin.
- Crostini, crackers or tortilla chips work well as dippers. Carrot sticks and celery taste great too!
Nutrition
*Nutrition info is an auto generated estimate.
I wasn’t sure if I would like whipped feta cheese but this dip is delicious . Can’t wait to make it for my friends.