Whipped Feta Dip with Roasted Cherry Tomatoes

• 8 oz feta cheese, crumbled
• 1/2 cup Greek yogurt
• 2 tablespoons olive oil, divided
• 1 pint cherry tomatoes, halved
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes with 1 tablespoon olive oil, garlic, oregano, salt, and pepper.
3. 3 Spread tomatoes on a baking sheet and roast for 20 minutes, until softened and slightly caramelized.
4. 4 In a food processor, combine feta and Greek yogurt. Pulse until smooth and creamy.
5. 5 With the processor running, add lemon juice and remaining olive oil until well combined.
6. 6 Transfer dip to a serving bowl and season with salt and pepper to taste.
7. 7 Top with roasted cherry tomatoes and fresh basil leaves.
8. 8 Serve with pita chips or veggie sticks.

Equipment

• Food processor
• Baking sheet

Variations

• Add a splash of hot sauce for a spicy kick.
• Stir in sun-dried tomatoes for extra depth of flavor.

Substitutions

• Substitute Greek yogurt with sour cream for a richer dip.

Pairings

• Pairs well with a crisp white wine or a refreshing cucumber water.

Nutrition

Tips

• For extra tang, let the feta dip chill in the fridge for an hour before serving.
• If you prefer a smoother dip, strain the feta to remove excess liquid before blending.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently if desired.

Freezing: Not recommended for freezing due to texture changes in feta.

Serving Suggestions

• Serve with pita chips, veggie sticks, or crusty bread for dipping.

FAQ