Whipped Feta Dip with Roasted Tomatoes

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5 from 24 votes

Whipped Feta Dip with Roasted Tomatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings 12

Author Holly Nilsson

Rich & creamy, this Whipped Feta is the perfect dip for parties!

Ingredients

Dip

8 ounce feta cheese 1 block
2 ounces cream cheese softened
3 tablespoons plain Greek yogurt or sour cream, more if desired

Tomatoes

1 cup cherry tomatoes or grape tomatoes
2 teaspoons olive oil
1 clove garlic minced
salt and black pepper

For Serving

chopped fresh dill
pita bread

Instructions

Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
Break up the block of feta and place in a food processor.
Add cream cheese and sour cream. Process until creamy, scraping sides as needed, about 3 minutes. Refrigerate at least 30 minutes or up to overnight.
Preheat oven to 400°F.
Toss all tomato ingredients in a small dish. Bake 20 minutes or until soft and splitting. Cool slightly.
Place whipped feta in a small bowl or dish. Top with roasted tomatoes and juices. Add a drizzle of olive oil if desired.
Top with chopped fresh dill and serve with warm pita wedges.

Notes

Whipped Feta Dip will keep in the fridge for up to 4 days in an airtight container.

Feta can vary greatly both in texture and in salt content. Try different brands until you find a favorite.

Greek yogurt (or sour cream) and cream cheese round it out the salt in the feta. You can adjust the amounts to your liking.

I like to top it with the warm tomatoes but honey & fresh thyme is another favorite.

Nutrition Information

Calories: 95, Carbohydrates: 2g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 244mg, Potassium: 52mg, Fiber: 1g, Sugar: 1g, Vitamin A: 280IU, Vitamin C: 3mg, Calcium: 106mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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