This Whipped Feta Dip is packed with vibrant basil flavor, crowned with roasted cherry tomatoes and velvety garlic confit. The contrast between the cool, creamy feta and the warm, juicy tomatoes creates a perfect balance in every bite. With just 30 minutes of prep, it’s an effortless way to wow your guests!
Why you should try this recipe
- So easy – This dip is a breeze to make and comes together in just 30 minutes! Simply blend the whipped feta ingredients in a food processor, roast cherry tomatoes in the oven, and you’re all set. Want more whipped cheese recipes? Check out my Whipped Ricotta and Whipped Goat Cheese recipes
- Flavor and texture – The basil-flavored whipped feta is creamy and tangy, while the roasted cherry tomatoes offer sweet, caramelized bursts. Garlic confit adds a rich depth of flavor, and the contrast between the cool feta and warm tomatoes makes this appetizer uniquely satisfying.
- Versatile – Enjoy it as a starter with crusty bread or as a side dish. And if you have leftovers, try layering it in a sandwich for a delicious twist!
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The ingredients you’ll need
- Cherry tomatoes – you can choose the variety and color you like. You can use any leftover cherry tomatoes to make my Peach Caprese Salad or Mediterranean Pearl Couscous Salad.
- Fresh basil – can easily be substituted with the fresh herb of your choice (fresh organo, flat-leaf parsley, chives, dill, cilantro).
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
Love tomatoes and whipped feta? Check out my Puff Pastry Tomato Tart with Whipped Feta!
How to make Whipped Feta With Roasted Cherry Tomatoes?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Preheat the oven to 390°F (200°C). In a food processor, combine the feta, Greek yogurt, basil leaves, olive oil, and pepper. Mix until creamy, scraping down the sides as needed (you should still see some texture from the feta).
Step 2. Transfer to a shallow serving dish and set aside in the fridge.
Step 3. Thoroughly rinse the cherry tomatoes under cold water and pat them dry. Transfer them to a baking dish along with the garlic cloves and rosemary sprigs. Drizzle with olive oil, and use your hands to toss everything until evenly coated.
Step 4. Roast in the oven for 25 minutes, or until the tomatoes are bursting and lightly charred.
Step 5. Discard the rosemary sprigs and transfer the garlic confit to a chopping board. Remove the garlic from its skin, then chop and spread it with a knife to create a paste.
Step 6. Add the garlic confit paste to the roasted cherry tomatoes and gently toss to distribute the confit, being careful not to smash the tomatoes.
Step 7. Pile the roasted tomatoes on top of the whipped feta, and drizzle the roasting juice on top.
Step 8. Drizzle with extra-virgin olive oil and top with fresh basil and optional fresh oregano. Serve immediately with crusty bread or toasted ciabatta bread.
Nim Keys – Useful Whipped Feta Dip Tips
- The rosemary sprigs are used to flavor the juice from the roasted tomatoes. They should be discarded, as they sometimes turn black during roasting and can impart a bitter taste to the dish.
- Handle the roasted tomatoes very gently to prevent them from turning into a mash.
Wine Pairing🍷
SAUVIGNON BLANC
Pronounced “Saw-vin-yon blæŋ”
Bright and crisp, Sauvignon Blanc will cut through the creaminess of feta cheese and the sweetness of roasted cherry tomatoes. It also complements the basil’s hints of anise and mint.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
You can prepare the whipped feta up to a day in advance. However, for the best taste and texture, I recommend roasting the tomatoes just before serving.
You can store it in the fridge for up to three days. The leftovers are great for spreading on a sandwich—it’s delicious!
More Delicious Dip Recipes
If you tried this Whipped Feta Dip With Roasted Cherry Tomatoes or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
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Whipped Feta Dip With Roasted Cherry Tomatoes
PRINT SAVEINGREDIENTS
For the whipped feta
- 7 ounces (200 g) feta cheese
- ¾ cup (210 g) Greek yogurt
- 1 cup (10 g) fresh basil leaves (loose) washed and spun
- 1 tablespoon (15 ml) extra-virgin olive oil
- ¼ teaspoon ground pepper
For the roasted cherry tomatoes
- 4 cups (600 g) cherry tomatoes variety of colors
- 4 medium garlic cloves with skin on
- 2 tablespoons (30 ml) olive oil
- 2 rosemary sprigs
To garnish
- extra-virgin olive oil
- fresh basil
- fresh oregano (optional)
INSTRUCTIONS
- Preheat the oven to 390°F (200°C). In a food processor, combine the feta, Greek yogurt, basil leaves, olive oil, and pepper. Mix until creamy, scraping down the sides as needed (you should still see some texture from the feta). Transfer to a shallow serving dish and set aside in the fridge.
- Thoroughly rinse the cherry tomatoes under cold water and pat them dry. Transfer them to a baking dish along with the garlic cloves and rosemary sprigs. Drizzle with olive oil, and use your hands to toss everything until evenly coated.
- Roast in the oven for 25 minutes, or until the tomatoes are bursting and lightly charred.
- Discard the rosemary sprigs and transfer the garlic confit to a chopping board. Remove the garlic from its skin, then chop and spread it with a knife to create a paste.
- Add the garlic confit paste to the roasted cherry tomatoes and gently toss to distribute the confit, being careful not to smash the tomatoes.
- Pile the roasted tomatoes on top of the whipped feta, and drizzle the roasting juice on top.
- Drizzle with extra-virgin olive oil and top with fresh basil and optional fresh oregano. Serve immediately with crusty bread or toasted ciabatta bread.