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Overhead view of whipped feta swirled on a plate, topped with blistered roasted cherry tomatoes and fresh basil leaves.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.