Whipped Feta Dip with Roasted Tomatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
95 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
Mediterranean, American
Whipped Feta Dip with Roasted Tomatoes
Description
Whipped Feta Dip with Roasted Tomatoes starts by rinsing and drying feta, then blending it smoothly with cream cheese and yogurt until creamy and spreadable. This base is chilled to firm up textures before serving. Cherry tomatoes tossed with garlic, olive oil, salt, and pepper roast until soft and just splitting, releasing juices that complement the tangy cheese blend.
The dip is assembled by spooning whipped feta into a dish, topping with warm roasted tomatoes and their juices, and finishing with fresh dill and optionally a drizzle of olive oil. Warm pita wedges provide a mild, soft vehicle for the creamy, tart, and slightly sweet components of the dip and topping.
The balance between the creamy, slightly salty dip and the bursting sweetness of the tomatoes along with fresh herb aroma makes this an appealing appetizer or snack. The chill of the dip contrasts with the warmth of roasted tomatoes for a pleasant mouthfeel.
Refrigerate the whipped feta for at least 30 minutes or overnight for best texture and flavor melding.Try different feta brands to find your preferred salt level and texture.Alternative toppings like honey and fresh thyme can replace or supplement tomatoes for a sweeter profile.Keep leftovers in an airtight container for up to four days and serve chilled.
Ingredients
Dip
- 8 ounce feta cheese 1 block
- 2 ounces cream cheese softened
- 3 tablespoons yogurt or sour cream, more if desired, plain, Greek
Tomatoes
- 1 cup cherry tomato or grape tomatoes
- 2 teaspoons olive oil
- 1 clove garlic minced
- salt
- black pepper
For Serving
- dill chopped, fresh
- pita bread
Instructions
- Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
- Break up the block of feta and place in a food processor.
- Add cream cheese and sour cream. Process until creamy, scraping sides as needed, about 3 minutes. Refrigerate at least 30 minutes or up to overnight.
- Preheat oven to 400°F.
- Toss all tomato ingredients in a small dish. Bake 20 minutes or until soft and splitting. Cool slightly.
- Place whipped feta in a small bowl or dish. Top with roasted tomatoes and juices. Add a drizzle of olive oil if desired.
- Top with chopped fresh dill and serve with warm pita wedges.
Notes
- Refrigerate the whipped feta for at least 30 minutes to firm up the texture and blend flavors.
- Experiment with different feta brands, as saltiness and texture vary considerably.
- For variation, top with honey and fresh thyme instead of or along with roasted tomatoes.
- Store dip in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95 | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 244mg | 10% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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