Whipped Feta Roasted Tomatoes (Printable)

A savory feta dip with roasted tomatoes, perfect for dipping pita or crackers at your next gathering.

# Ingredient List:

→ Roasted Cherry Tomatoes

01 - 2 cups cherry tomatoes, halved
02 - 2 tablespoons olive oil
03 - 1 clove garlic, minced
04 - 1/2 teaspoon dried oregano
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Whipped Feta

07 - 7 ounces feta cheese, crumbled
08 - 3.5 ounces cream cheese, softened
09 - 2 tablespoons plain Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon lemon juice
12 - 1/4 teaspoon freshly ground black pepper

→ To Serve

13 - 2 tablespoons fresh basil leaves, torn
14 - Extra olive oil, for drizzling
15 - Warm pita bread or gluten-free crackers (optional)

# Directions:

01 - Preheat oven to 400°F.
02 - In a mixing bowl, combine halved cherry tomatoes with olive oil, minced garlic, dried oregano, salt, and pepper.
03 - Arrange seasoned tomatoes in a single layer on a parchment-lined baking sheet. Roast for 20 to 25 minutes until soft, caramelized, and slightly blistered. Let them cool briefly.
04 - While tomatoes roast, place feta cheese, cream cheese, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor. Blend until very smooth and creamy, scraping down sides as needed.
05 - Transfer whipped feta to a shallow serving bowl and smooth the surface with the back of a spoon.
06 - Spoon roasted cherry tomatoes and their juices over feta. Garnish with torn basil and a drizzle of olive oil.
07 - Serve immediately with warm pita bread or gluten-free crackers.

# Expert Tips:

01 -
  • It’s the kind of appetizer that disappears before you notice—creamy, tangy, and bursting with sweet tomatoes.
  • The whipped feta is so silky, you might just eat it straight off the spoon when no one’s watching.
02 -
  • Don’t rush blending the feta, or it’ll turn grainy instead of velvety—trust me, I learned this on my first try.
  • Roast the tomatoes long enough for caramelization, not just softening—they become sweet and almost jammy.
03 -
  • Let the roasted tomatoes cool just long enough—they’ll still be warm and juicy when spooned over the feta.
  • Blending feta the extra minute is what makes the texture dreamy, so don’t rush step four.
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