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!
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.
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.