Whipped Feta with Roasted Vegetables
User Reviews
5.0
78 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
8
-
Calories
287 kcal
-
Course
Appetizer
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Cuisine
Mediterranean
Whipped Feta with Roasted Vegetables
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I'm officially obsessed with this Whipped Feta with Roasted Vegetables that you can serve as a beautiful side dish, or a fun appetizer to share with a crowd.
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Ingredients
- 8 oz block feta cheese , drained room temperature
- 4 oz cream cheese , room temperature
- 3 Tablespoons extra virgin olive oil , (or more to taste)
- 1 Tablespoon lemon juice
- 1 clove garlic , minced
- sea salt , to taste
Roasted Veggies:
- 1 zucchini , medium, cut into ½ inch pieces
- 1 fresh broccoli , small, cut into 1 inch florets
- 1 sweet potato , small, peeled and cut into 1/2 inch pieces
- 1 bell pepper , red yellow or orange, cut into 1 inch pieces
- 1 cup cherry tomatoes
- 1 red onion , small, chopped into 1 inch pieces
- 3 cloves garlic , minced
- ½ teaspoon kosher salt
- 1 teaspoon Za’atar , or dried oregano
- ¼ teaspoon crushed red pepper flakes , optional
- 3 Tablespoons olive oil , (or more if needed)
- fresh chopped parsley , for garnish (optional)
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Instructions
- Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed. Add a little more olive oil if needed for smooth texture. (Can be made up to 3 days in advance, stored in the fridge):
- Roast Veggies: Cut all the vegetables so they are roughly the same size, this will make sure they cook evenly and all at the same time.
- Preheat Oven to 425 degrees and coat a large baking sheet with nonstick cooking spray. Add the vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar. Toss to combine.
- Roast for about 20 minutes, tossing the veggies half way through cooking, until tender.
- Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16x10). Top with roasted vegetables. Garnish with fresh parsley, if desired.
Notes
- Make Ahead Instructions: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
17g
(6%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
40mg
(13%)
Sodium
560mg
(23%)
Potassium
537mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5416IU
(108%)
Vitamin C
98mg
(109%)
Calcium
211mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 560mg | 23% |
| Potassium | 537mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5416IU | 108% |
| Vitamin C | 98mg | 109% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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