Whipped Feta Dip With Roasted Cherry Tomatoes

5 from 2 votes

Whipped Feta Dip With Roasted Cherry Tomatoes

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!

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Calories: 281kcal

Author: Ninon Michels

Ingredients

For the whipped feta

7 ounces feta cheese
¾ cup Greek yogurt
1 cup fresh basil leaves (loose) washed and spun
1 tablespoon extra-virgin olive oil
¼ teaspoon ground pepper

For the roasted cherry tomatoes

4 cups cherry tomatoes variety of colors
4 medium garlic cloves with skin on
2 tablespoons olive oil
2 rosemary sprigs

To garnish

extra-virgin olive oil
fresh basil
fresh oregano (optional)

US Customary - Metric

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.

Nutrition