This creamy Whipped Feta Dip With Roasted Cherry Tomatoes is so smooth and delicious, with a hint of lemon and garlic. Fantastic on its own, but incredible with roasted tomatoes and olives. One of the best appetizers ever, perfect for snacking!
Whipped Feta Dip
What’s better than a great appetizer, whether for family gatherings or for game day. It’s very easy to get in that rut of making your favorite appys over and over. However, once you make this recipe, you’ll eagerly add it to the very best list. Full of flavor with tangy Greek yogurt, my favorite feta cheese, and a hint lemon zest and garlic.
This phenomenal feta dip with roasted tomatoes pairs perfectly with toasted crostinis, pita bread, or crackers. In fact, it’s so good, you’ll be tempted to eat it straight out of the bowl. I bet it would be great on a sandwich! Addictively delicious and a huge hit for any get together.
- Preheat the oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roast the tomatoes: Place the cherry tomatoes on the prepared baking sheet, drizzle with olive oil and season with salt and pepper. Toss well. Transfer the baking sheet to the oven and roast for about 25 to 30 minutes or until tomatoes are soft and begin to burst.
- Make the dip: To a food processor, add the feta cheese, yogurt, garlic and lemon zest. Pulse and then blend until smooth for about 3 to 4 minutes, scraping down the sides of the processor bowl as necessary.
- Finish and serve: Transfer the dip to a shallow plate or bowl, top with roasted cherry tomatoes and kalamata olives. Sprinkle with sumac and drizzle with a bit of good extra virgin olive oil if preferred.
What Else Can I Top My Feta Dip With?
You have so many options, here are some ideas. Roasted red peppers, black pepper, red pepper flakes, sesame seeds, or fresh herbs like parsley, oregano, or mint. How about drizzle it with some honey and sprinkle some chopped pistachios over it. Use what you like, have fun and experiment.
Can Whipped Feta Be Frozen?
Although this dip can easily be frozen for a couple of months, because it has yogurt in it, it does lose some of its texture and smoothness after defrosting and become a bit chunky.
Serve This With
Expert Tips
- Substitute some cream cheese for some of the Greek yogurt for a different take.
- Don’t be afraid to experiment with different toppings of your liking.
- Refrigerate overnight for a firmer dip. The dip will firm nicely once refrigerated, so it’s perfect for make-ahead.
Leftovers
Store this feta dip in the fridge in an airtight container for 2-3 days. It is best if the toppings are stored separately but not necessary.
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Whipped Feta Dip
Equipment
Ingredients
Feta Dip
- 8 ounces feta cheese
- ¾ cup Greek yogurt
- 1 clove garlic minced
- 1 tablespoon lemon zest
Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil extra virgin
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Optional
- ½ cup kalamata olives pitted and sliced
- ¼ teaspoon sumac
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roast the tomatoes: Place the cherry tomatoes on the prepared baking sheet, drizzle with olive oil and season with salt and pepper. Toss well. Transfer the baking sheet to the oven and roast for about 25 to 30 minutes or until tomatoes are soft and begin to burst.
- Make the dip: To a food processor, add the feta cheese, yogurt, garlic and lemon zest. Pulse until smooth for about 3 to 4 minutes, scraping down the sides of the processor bowl as necessary.
- Finish and serve: Transfer the dip to a shallow plate or bowl, top with roasted cherry tomatoes and kalamata olives. Sprinkle with sumac and drizzle with a bit of good extra virgin olive oil if preferred.
Video
Recipe Notes
- Substitute some cream cheese for some of the Greek yogurt for a different take.
- Don’t be afraid to experiment with different toppings of your liking.
- Refrigerate overnight for a firmer dip. The dip will firm nicely once refrigerated, so it’s perfect for make-ahead.
- Store this feta dip in the fridge in an airtight container for 2-3 days. It is best if the toppings are stored separately but not necessary.
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