What does whipped feta dip go with?

Whipped feta dip goes well with pita chips, crackers, crostini, flatbread, and fresh vegetables. Also, you can serve it alongside salads or other Mediterranean dishes.

How do you make feta and roasted tomatoes?

First, roast seasoned cherry tomatoes at 400°F for 20 to 25 minutes. Meanwhile, blend feta with Greek yogurt, olive oil, lemon juice, and garlic. Then spoon the tomatoes over the creamy feta.

Is whipped feta dip healthy?

It can fit into a balanced meal, depending on your portions and dippers. Each serving provides about 9 grams of protein and 231 mg calcium, although feta also contributes sodium and saturated fat.

What are the ingredients for a Mediterranean feta dip?

For this version, you need feta, Greek yogurt, olive oil, lemon juice, garlic, cherry tomatoes, Italian seasoning, salt, pepper, and fresh herbs. Then add vegetables, pita, crackers, or crostini for serving.

Whipped Feta Dip with Roasted Tomatoes Recipe : Easy Feast

Name: Whipped Feta Dip with Roasted Tomatoes Recipe : Easy Feast
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 pint (about 2 cups) cherry or grape tomatoes; 2 tablespoons extra-virgin olive oil; 1 teaspoon Italian seasoning; Kosher salt, to taste; Ground black pepper, to taste; 8 ounces block feta cheese; 3/4 cup plain Greek yogurt; 2 tablespoons extra-virgin olive oil; Juice of 1/2 lemon (about 1 1/2 tablespoons); 1 garlic clove; Roughly chopped fresh mint, basil, or parsley; Fresh vegetables, crostini, crackers, pita chips, or flatbread

Description

Whipped Feta Dip with Roasted Tomatoes is a creamy, tangy Mediterranean-style dip topped with sweet, juicy roasted tomatoes, Italian herbs, and fresh herbs. Serve it with vegetables, pita chips, crackers, crostini, or flatbread.

Ingredients

Scale

Roasted Tomatoes:

1 pint (about 2 cups) cherry or grape tomatoes

2 tablespoons extra-virgin olive oil

1 teaspoon Italian seasoning

Kosher salt, to taste

Ground black pepper, to taste

Whipped Feta:

8 ounces block feta cheese

3/4 cup plain Greek yogurt

2 tablespoons extra-virgin olive oil

Juice of 1/2 lemon (about 1 1/2 tablespoons)

1 garlic clove

For Serving:

Roughly chopped fresh mint, basil, or parsley

Fresh vegetables, crostini, crackers, pita chips, or flatbread

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Instructions

1. Preheat the oven to 400°F (200°C).

2. Place the cherry or grape tomatoes on a small baking sheet. Drizzle them with 2 tablespoons olive oil, then season with Italian seasoning, kosher salt, and black pepper. Toss until evenly coated.

3. Roast the tomatoes for 20 to 25 minutes, until tender and beginning to burst.

4. Meanwhile, add the feta, Greek yogurt, 2 tablespoons olive oil, lemon juice, and garlic to a food processor.

5. Blend for about 2 to 3 minutes, stopping when the feta mixture looks smooth, creamy, and whipped.

6. Spread the whipped feta in a serving dish.

7. Spoon the roasted tomatoes and their juices over the whipped feta.

8. Finish with chopped fresh mint, basil, or parsley. Serve with fresh vegetables, crostini, crackers, pita chips, or flatbread.

Notes

Use block feta instead of pre-crumbled feta for a smoother, creamier texture.

Feta packed in brine tends to feel softer, while the thickness of your Greek yogurt can also affect the final consistency.

Avoid blending the feta mixture for too long because excess processing can make it loose.

Keep the dip chilled rather than serving it warm, since warmth can soften the feta mixture.

Store leftovers covered in the refrigerator for 3 to 4 days.

For advance preparation, make the whipped feta ahead of time and roast the tomatoes on the day you plan to serve it.

You can replace Italian seasoning with a mixture of dried basil, oregano, rosemary, and thyme.

A blender can replace the food processor. Pulse carefully so the mixture does not become too thin.

Plain dairy-free yogurt can replace Greek yogurt if needed.

For another topping, add hot honey, chopped nuts, and fresh herbs.

You can also top the whipped feta with marinated white beans.

Instead of oven roasting, blister the tomatoes in a skillet on the stovetop.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Lunch Recipes
Method: Roasting and Blending
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 216
Sugar: 3 g
Sodium: 449 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0.002 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 35 mg