Description
Creamy whipped feta topped with jammy roasted cherry tomatoes, fresh herbs, and flaky salt—this easy summer appetizer is bold, savory, and perfect with grilled bread or crisp veggies. Simple ingredients, big flavor, and ready to steal the spotlight on any snack board.
Ingredients
Units
Scale
For the whipped feta dip
- 8 oz feta cheese (block in brine)
- 2 tablespoons extra virgin olive oil
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- Fresh herbs for garnish: oregano, thyme, and mint
- Flaky salt, for finishing
For the roasted tomatoes
- 1 lb cherry tomatoes
- 2 tablespoons olive oil
- 2 teaspoons chopped oregano
- 2 teaspoons chopped thyme
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F. In a 9X13 baking dish, toss the cherry tomatoes with olive oil, oregano, thyme, salt, and pepper. Roast for 40 to 45 minutes until softened and jammy.
- While the tomatoes roast, drain the brine from the feta cheese into a container. Save the brine! Crumble the feta and set both aside.
- In a food processor, combine the feta, olive oil, Greek yogurt, lemon juice, and black pepper. Blend until smooth and creamy. Add reserved brine a tablespoon at a time if needed to loosen the texture. Make sure to taste after each addition!
- Spread the whipped feta onto a shallow serving bowl. Spoon the roasted tomatoes and their juices over the top.
- Garnish with fresh herbs and flaky salt. Serve with grilled bread, veggies, pita, or crackers.
Notes
Use a block of feta in brine for the best flavor and texture—pre-crumbled won’t blend as smoothly.
If making ahead, store the whipped feta and tomatoes separately and assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Dip
- Method: Blending, Roasting
- Cuisine: Mediterranean-Inspired