Whipped Feta with Roasted Vegetables
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
8
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Calories
287 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Whipped Feta with Roasted Vegetables
Description
Whipped Feta with Roasted Vegetables features a creamy dip made by blending feta cheese and cream cheese with olive oil, lemon juice, and garlic. The mixture is smooth and tangy with a slight garlicky undertone. Roasting a medley of fresh vegetables such as zucchini, broccoli, sweet potato, bell pepper, cherry tomatoes, and red onion with olive oil, kosher salt, za’atar, and optional red pepper flakes brings out tender textures and a subtle, aromatic spiciness.
The roasted vegetables are spread over the whipped feta on a serving platter to create a colorful, textural contrast between the creamy cheese and softly caramelized vegetables. This makes a satisfying dish for casual gatherings or light lunches. Garnishing with fresh parsley adds a touch of brightness and freshness.
The whipped feta can be prepared up to three days in advance and stored in an airtight container in the fridge, making it convenient for planning. Vegetables can also be prepped ahead and roasted just before serving for best texture.
Ingredients
- 8 oz feta cheese drained room temperature, block form
- 4 oz cream cheese , room temperature
- 3 Tablespoons extra virgin olive oil , (or more to taste)
- 1 Tablespoon lemon juice
- 1 clove garlic , minced
- salt to taste, sea salt
Roasted Veggies:
- 1 zucchini , medium, cut into ½ inch pieces
- 1 broccoli small, cut into 1 inch florets, fresh
- 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 tomato
- 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 red pepper flakes optional, crushed
- 3 Tablespoons olive oil , (or more if needed)
- parsley for garnish (optional, fresh chopped
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
- The whipped feta can be made up to 3 days ahead and stored tightly covered in the refrigerator.
- Chop vegetables before serving day and keep refrigerated to save preparation time.
- Adjust olive oil when blending feta for desired creaminess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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