Rich, creamy and made for sharing, this whipped feta dip is an easy appetizer that looks impressive on the table. Feta and Greek yogurt are blended with olive oil and honey until smooth, then topped with warm roasted tomatoes, olives, garlic, shallots and fresh herbs.
Serve it straight from the bowl with homemade pita chips for scooping up plenty of creamy feta and those savoury roasted toppings in every bite.
Whipped Feta With Roasted Tomatoes on the Vine
Creamy whipped feta and Greek yogurt topped with roasted tomatoes, olives, garlic and herbs, served with homemade pita chips.
Ingredients
- 340 g tomatoes on the vine
- 1½ cups mixed olives
- 4 to 5 cloves garlic halved lengthwise
- 2 shallots quartered or halved (optional)
- 2 to 3 sprigs each oregano and rosemary or thyme
- ½ lemon sliced or quartered
- ½ cup extra-virgin olive oil
Pita Chips
- 2 large whole wheat Lebanese pitas halved and then cut in eights to make 16 triangles
- 2 tbsp extra-virgin olive oil
- pinch kosher salt
Dip
- 400 g feta cheese drained and crumbled
- 1½ cups 2-5% Greek yogurt divided
- ⅓ cup extra-virgin olive oil plus more for drizzling
- 1½ tbsp liquid honey
Instructions
- Preheat oven to 400°F. In oven-safe baking dish, add tomatoes, olives, garlic, shallots, herbs and lemon. Drizzle with olive oil, gently stirring to coat. Bake until shallots and garlic are tender and golden, 20 to 25 minutes.
Pita Chips
- Meanwhile, place pita triangles on baking sheet. Brush both sides of each piece with oil and sprinkle with salt. Arrange pieces in single layer and bake, flipping halfway, until golden and crisp, about 8 minutes.
Dip
- In bowl of food processor, combine feta, 1 cup of the yogurt, oil and honey. Blend until smooth, scraping side of bowl halfway, about 1 minute. Pulse in the remaining yogurt until just combined.
- To serve, transfer whipped feta to shallow serving bowl. Using bottom of spoon, swirl to make circular indentation. Drizzle over 1 to 2 tbsp olive oil, then top with tomatoes, olives, herbs, shallots, garlic and pita chips.
Notes
Safe Storage:
Store in the refrigerator for up to 5 days. Stir well and add more oil as needed before serving.
More Recipes
Easy Whipped Feta and Roasted Red Peppers
Helena and Vikki Moursellas' recipe for an easy mezze of Greek yogurt whipped with feta and topped with almonds and roasted red peppers.
Get Recipe
Whipped Ricotta With Meatballs in Vodka Sauce
A shareable appetizer of creamy whipped ricotta topped with juicy beef meatballs in creamy vodka sauce and served with toasted baguette for scooping up every bite.
Get Recipe
