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Whipped Feta with Roasted Tomatoes

Creamy whipped feta dip with juicy roasted tomatoes and fresh dill.
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A stunning appetizer featuring creamy, tangy whipped feta topped with sweet, jammy roasted tomatoes. It is simple to make yet impressively elegant, perfect for any gathering. The contrast of cool, smooth cheese and warm, bursting tomatoes creates a textural symphony.

Ingredients

Scale
  • For the Roasted Tomatoes:
  • 1 pint cherry or grape tomatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • For the Whipped Feta:
  • 8 ounces block feta cheese, drained
  • 4 ounces full-fat cream cheese, softened
  • 2 tablespoons extra virgin olive oil
  • 1-2 tablespoons fresh lemon juice
  • 1 small clove garlic, minced (optional)
  • Freshly cracked black pepper to taste
  • For Serving:
  • Crusty bread, baguette slices, or pita chips
  • Fresh herbs like dill, mint, or basil
  • A drizzle of good olive oil and flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss tomatoes with 2 tbsp olive oil, 2 cloves minced garlic, oregano, salt, and pepper. Spread in a single layer.
  2. Roast tomatoes for 20-25 minutes until bursting and caramelized. Remove from oven and immediately drizzle with balsamic vinegar, stirring gently.
  3. While tomatoes roast, make the whipped feta. In a food processor, combine feta, softened cream cheese, 2 tbsp olive oil, lemon juice, optional garlic, and black pepper.
  4. Process until completely smooth and creamy, about 1-2 minutes, scraping down sides as needed. Taste and adjust seasoning.
  5. To serve, spread whipped feta on a shallow platter. Create swirls with the back of a spoon. Top with warm roasted tomatoes and all their juices.
  6. Finish with fresh herbs, a final drizzle of olive oil, and a pinch of flaky salt. Serve immediately with crusty bread for scooping.

Notes

Use a block of feta, not pre-crumbled, for the smoothest texture. Let cream cheese soften at room temperature first. Do not overcrowd tomatoes on the baking sheet. Assemble just before serving for the best temperature contrast. Components can be made 1-2 days ahead and stored separately in the fridge.

Nutrition

Find it online: https://www.stacksipsnack.com/whipped-feta-roasted-tomatoes/