Sweet roasted tomatoes, caramelized garlic and a touch of honey draw out the salty richness of whipped feta, creating a luscious, velvety dip that disappears faster than a tray of toasted baguette. It is just the thing for a warm appetizer with wine, a picnic spread or an easy evening with friends.
Ingredients
- Feta — 250g (9 oz)
- Greek yogurt, 2–5% — 150g (5 oz)
- Cherry tomatoes — 300g (10.5 oz)
- Garlic — 3 cloves
- Olive oil — 3 tbsp, divided
- Honey — 1 tbsp
- Lemon juice — 1 tbsp
- Lemon zest — 1 tsp
- Dried oregano or thyme — 1 tsp
- Red pepper flakes — 1/2 tsp, optional
- Freshly ground black pepper — a pinch
- Salt — to taste, often unnecessary because feta is already salty
- Fresh basil — a few leaves for serving
- Pine nuts — 2 tbsp, toasted, optional
- Baguette, pita or crackers — for serving
How to make it
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cherry tomatoes with 1 1/2 tbsp olive oil, honey, oregano, a pinch of salt and pepper. Lightly smash the garlic cloves with the flat side of a knife and add them to the tomatoes.
- Roast for 18–20 minutes, until the tomatoes are soft and blistered. Save any juices on the tray — they add a bright, savoury finish to the dip.
- While the tomatoes roast, combine the feta, yogurt, lemon juice and zest, the remaining 1 1/2 tbsp olive oil and a pinch of pepper in a blender or food processor.
- Blend for 30–60 seconds, until completely smooth, airy and creamy. Scrape down the sides as needed and blend again. Taste and adjust the seasoning.
- Spread the whipped feta onto a shallow serving plate and swirl it with the back of a spoon.
- Top with the hot roasted tomatoes, garlic and all of the fragrant tray juices. Finish with red pepper flakes, basil and pine nuts.
- Serve immediately with warm pita, toasted baguette or crisp vegetables.
Serving and storage
Serve the dip warm for the best contrast: hot, jammy tomatoes against cool whipped feta create a vivid, layered flavour. Toasted baguette slices, pita, flatbread, crackers, cucumber sticks and celery all work beautifully.
Storage: the whipped feta base keeps well in an airtight container in the refrigerator for up to 3 days. Store the roasted tomatoes separately for up to 2 days, then warm them and spoon over the top just before serving.
Nutritional value
| Indicator | Per serving |
|---|---|
| Calories | 190 kcal |
| Protein | 8 g |
| Fat | 14 g |
| Carbohydrates | 6 g |
| Sugars | 5 g |
| Fiber | 1 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Without yogurt: replace it with soft cream cheese or sour cream for a slightly thicker, richer texture.
- Heat: swap the red pepper flakes for a little harissa or a drizzle of hot honey.
- Out-of-season tomatoes: add 1 tsp balsamic vinegar to the tomatoes before roasting to deepen the flavour.
- Nuts: pine nuts can be replaced with almonds, pistachios or walnuts.
- Thicker dip: reduce the yogurt to 100g (3.5 oz) and chill the dip for 20 minutes before serving.
FAQ
What can I use instead of Greek yogurt?
Sour cream or soft cream cheese will work well. Start with a little less and blend to your preferred texture, tasting for seasoning as you go.
How do I make the dip thicker or softer?
For a thicker texture, use less yogurt and chill the dip. For a softer, silkier finish, add another 1/2 to 1 tbsp olive oil and blend a little longer.
Can I make it ahead?
Yes: make the whipped feta 1–3 days ahead, roast the tomatoes a day in advance and keep them separate. Warm the tomatoes and assemble just before serving.