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.