Creamy Whipped Feta Dip with Roasted Cherry Tomatoes

Jump to Recipe

Whipped feta with roasted tomatoes is a creamy feta dip topped with cherry tomatoes that turn sweet and jammy in the oven. The feta gets blended with cream cheese and lemon juice until smooth, then the warm tomatoes and their juices go right on top.

I make this when I want something easy to put on the table fast. It works as a starter with bread, or as a side next to one-pan Mediterranean lemon chicken or fish.

The tomatoes take about 25 minutes in the oven, so you have time to blend the feta while they roast. One thing to watch: don’t skip tasting the feta before you add salt. Some blocks are salty enough on their own, and extra salt can push it too far.

You do not need anything special for this recipe. A food processor helps get the feta silky, but a fork and some elbow grease work too.

Why You’ll Love This Recipe

• Ready in 40 minutes with mostly hands-off roasting time
• Creamy feta pairs with sweet, jammy tomatoes
• Works as a starter, side dish, or party dip
• Needs just one pan and a food processor

Ingredient Notes

• feta: Use a block of feta packed in brine, not the pre-crumbled kind. It blends much smoother and tastes fresher.
• cream cheese: Softens the feta and takes the edge off the saltiness. Greek yogurt works too but makes a thinner, tangier dip.
• cherry tomatoes: Sweeter than large tomatoes once roasted. Grape tomatoes work the same way if that’s what you have.
• olive oil: Used both for roasting and for whipping the feta, so a decent-tasting olive oil makes a real difference here.
• garlic: Roasting whole cloves right alongside the tomatoes turns them soft and mellow, good for squeezing over the top.
• honey: A small amount balances the tart tomato juices. Skip it if you’d rather keep the dish savory only.

Creamy Whipped Feta Dip with Roasted Cherry Tomatoes

Block feta gets whipped smooth with cream cheese and lemon, then topped with cherry tomatoes roasted until blistered and jammy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Mediterranean

Calories: 402

Ingredients Method Notes

Ingredients

  

Roasted Tomatoes

• 400 g cherry tomatoes
• 2 tbsp olive oil
• 4 garlic cloves peeled, left whole
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey optional
• 4 sprigs fresh thyme

Whipped Feta

• 200 g feta cheese block in brine
• 100 g cream cheese softened
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch black pepper

To Serve

• 1 fresh basil leaves small handful
• 1 tbsp olive oil for drizzling
• crusty bread or pita as needed

Method

 

Roast the Tomatoes

1. Heat the oven to 200 C / 400 F. Line a sheet pan (33 x 23 cm / 13 x 9-inch) with parchment.
2. Toss the cherry tomatoes and garlic cloves with 2 tbsp olive oil, salt, pepper, and honey. Spread in one layer on the pan and scatter the thyme sprigs on top.
3. Roast for 22 to 25 minutes, until the tomato skins split and blister and the garlic cloves are soft when pressed.

Whip the Feta

1. While the tomatoes roast, add the feta, cream cheese, 2 tbsp olive oil, lemon juice, and a pinch of pepper to a food processor.
2. Blend for 1 to 2 minutes, scraping down the sides once, until smooth and light. If it looks too thick, add water 1 tsp at a time.
3. Taste the whipped feta before adding any salt, since feta is already salty on its own.

Assemble

1. Spread the whipped feta onto a shallow plate, using the back of a spoon to make a shallow well in the center.
2. Discard the thyme stems, then spoon the warm tomatoes and their juices into the center. Squeeze the roasted garlic out of its skin and scatter it over the top.
3. Drizzle with the remaining 1 tbsp olive oil, scatter the basil leaves, and serve right away with crusty bread.

Notes

• Use room-temperature feta and cream cheese for a smoother blend.
• Don't overcrowd the tomatoes on the pan, or they'll steam instead of blister.
• Taste the feta before salting, brands vary a lot in saltiness.
• Serve the tomatoes while still warm for the best contrast with the cold feta.

Tips for Success

• Use block feta packed in brine, not pre-crumbled, for a smoother whipped texture.
• Roast the tomatoes until skins split and juices pool, about 22 to 25 minutes at 200 C / 400 F.
• Taste the whipped feta before adding salt, since feta brands vary a lot in saltiness.
• Blend the feta while the tomatoes are still roasting so both are ready around the same time.
• Save every drop of the tomato roasting juices and spoon them over the dip, they carry a lot of flavor.

Variations

• Swap cherry tomatoes for halved grape tomatoes and add a pinch of chili flakes for heat.
• Stir chopped roasted red peppers into the whipped feta for a smokier, sweeter dip.
• Use ricotta instead of cream cheese for a lighter, less tangy whipped base.

Storage and Reheating

The whipped feta keeps in an airtight container in the fridge for 4 to 5 days. It’s best served cold or at room temperature, so there’s no need to warm it up.

Roasted tomatoes keep separately in the fridge for 3 to 4 days in their own juices. Warm them gently in a small skillet over low heat for 3 to 4 minutes, or in the microwave in 20 second bursts, then spoon them over the cold feta.

I don’t recommend mixing the feta and tomatoes together before storing. They keep better apart, and the dip stays cleaner when you assemble it fresh each time.

Serving Suggestions

Crusty bread or warm pita is the easiest way to serve this, since you’ll want something to scoop up the dip and the tomato juices. Crackers or thick cucumber slices work too if you want it gluten free.

This also works well as a side dish next to Cypriot chicken and potato tray bake, roasted lamb, or pan-seared fish. I like setting it out as part of a small mezze spread with olives and cucumber.

Serve it while the tomatoes are still warm. The contrast between the cold, creamy feta and the warm, juicy tomatoes is the best part.

FAQ

Why did my whipped feta turn out grainy instead of smooth?

Grainy feta usually means the block was too cold or you didn’t blend it long enough. Let the feta and cream cheese sit at room temperature for 10 minutes before blending, and run the food processor a full 1 to 2 minutes, scraping the sides once. A splash of water or extra olive oil also helps loosen it.

Can I use Greek yogurt instead of cream cheese in whipped feta?

Yes, plain full-fat Greek yogurt works instead of cream cheese and gives a tangier, lighter result. Use the same 100 g amount, though expect a thinner texture since yogurt holds more moisture. Draining the yogurt in a sieve for 15 minutes first gives you a thicker dip.

Can I make whipped feta with roasted tomatoes ahead of time?

You can make both parts ahead if you keep them separate until serving. The whipped feta holds in the fridge for up to 4 days and the roasted tomatoes for up to 3 days, then you just assemble right before serving so the dip stays cold and the tomatoes taste fresh.

What pairs well with whipped feta and roasted tomatoes?

Crusty bread or warm pita is the easiest match, since you’ll want something to scoop up the dip and tomato juices. It also works well next to grilled chicken, roasted lamb, or a simple Cypriot village salad if you’re serving it as a side instead of a starter.

Is whipped feta with roasted tomatoes gluten free?

Yes, the whipped feta and roasted tomatoes are gluten free on their own, since there’s no flour or gluten-containing ingredient in the dip or the tomatoes. Just check the bread or crackers you serve alongside, since most standard bread isn’t gluten free unless labeled that way.

What’s the difference between whipped feta and labneh?

Whipped feta is blended feta cheese, usually with cream cheese or yogurt, giving it a salty, tangy flavor from the cheese itself. Labneh is strained yogurt with a milder tang and no feta at all. Both are creamy spreads, but whipped feta has more bite.

Loved this? Try these next

• One-Pot Creamy Lemon Orzo with Feta, Spinach and Dill