One bite, and you won’t be able to stop eating this Whipped Feta with Roasted Cherry Tomatoes. Blistered, juicy and hot cherry tomatoes meet a creamy feta-yogurt dip. A divinely delicious appetizer or side that is perfect for any gathering.
There is a glorious bounty of late-summer tomatoes at the farmer’s market right now. Juicy, sweet and at peak ripeness, I have been loading up with as many as I can and savouring every bite.
This past long weekend I gave our daily Caprese salad a break, and made the dish that absolutely never fails to satisfy and delight everyone who tries it: Yotam Ottolenghi’s hot charred cherry tomatoes with cold yogurt from his cookbook Simple.
Though I adore his recipe with cold yogurt, I prefer to use mostly feta cheese with just a bit of yogurt. Whipping the feta and yogurt together makes a luxurious mound of creamy, salty, and tangy deliciousness that contrasts beautifully with the hot, blistered and sweet cherry tomatoes that get piled on top.
If there is one last recipe to be made with summer cherry tomatoes, let it be this one. It makes an impressive, delicious appetizer or side that couldn’t be easier to make.
Why You’ll Love This Recipe
- Season-less – It’s true that summer sun-kissed cherry tomatoes will be 100 times better than those grown in greenhouses in the winter. But even winter cherry tomatoes can be coaxed into being sweeter when roasted. Particularly if they have a bit of help from some honey. I made this appetizer for Thanksgiving last year and it was a huge hit!
- Can be made ahead – The whipped feta, can and should be made ahead and refrigerated for at least 1 hour, and up to 3 days, before topping with the roasted tomatoes.
- Addictive – One look at the ingredients and I’m pretty sure I don’t have to tell you how maddeningly good this dip is. You honestly won’t be able to stop eating it.
- Easy and quick to make – The tomatoes take about 25 minutes to roast and the feta is whipped in mere minutes with a food processor.
Ingredients And Notes
- Cherry tomatoes: Any variety or colour will work here so grab the most local and ripest you can find.
- Feta: I prefer to use Sheep’s milk feta but a mix of sheep and goat milk feta is great too. Make sure to use a block, not crumbles which are dry and have preservatives.
- Full-fat Greek Yogurt or sour cream: A bit of yogurt or sour cream adds some heft to the dip and helps make it a little softer and creamier. I like to use yogurt which adds some lovely tangy flavour. Just make sure to use a thick yogurt so the dip isn’t too runny.
- Honey: The cherry tomatoes roast with a drizzle of honey to intensify their sweetness.
- Herbs: Not essential, but fresh herbs infuse more flavour into the roasted tomatoes. Here I use oregano and thyme.
- Lemon zest and juice: Again, not essential but adds brightness and a touch of acidity to the whipped feta.
- Extra virgin olive oil: For roasting the cherry tomatoes and drizzling over the finished dish.
- Salt and pepper: To season the cherry tomatoes.
- Flaky salt: Optional, but a bit of flaky salt sprinkled over the finished adds a pop of flavour.
How to Make Whipped Feta With Roasted Cherry Tomatoes
When you roast cherry tomatoes, they caramelize and become even sweeter. Garlic, honey, lemon zest and herbs contribute loads of flavour to the dish.
- Preheat the oven: Preheat the oven to 425°F and place a rack 10 inches from the broiler.
- Make the dip: While the oven is preheating add the feta cheese, yogurt, and lemon zest to a food processor. Blend until smooth, about 3 to 4 minutes, scraping down the sides of the processor bowl as necessary. Spread mixture on a large shallow serving plate and place in refrigerator to chill for at least 30 minutes.
- Roast the tomatoes: Place the cherry tomatoes, sliced garlic, and herbs in a small baking dish or oven-proof skillet. Drizzle with olive oil, season with salt and pepper and toss to combine. Roast for about 20 or until tomatoes are soft and begin to burst. Switch the oven to broil and broil until tomatoes start to blister and char, about 5 minutes.
- Finish and serve: Top chilled whipped feta with the warm roasted cherry tomatoes and all the juices. Drizzle with extra virgin olive oil and flaky salt, if using. Serve immediately with toasted baguette slices, if desired.
Serve the dip with toasted baguette slices, crackers, toasted pita, or cut vegetables.
The whipped feta with roasted tomatoes would also be great as a side dish to any main such as roasted chicken or as part of a mezze spread.
Make-Ahead And Storage Suggestions
If you’d like to get ahead on the preparations of this dip, go ahead and make the whipped feta and the roasted tomatoes. Store each component separately and refrigerate, tightly covered for up to 2 days. When ready to serve, reheat the tomatoes in a 400ºF oven for 15 minutes, then spoon over the chilled whipped feta.
Once the dip is assembled it does not keep too well for storing. If you wish to store the leftovers, refrigerate in an airtight container for up to 2 days. Serve chilled, straight from the fridge.
More Cherry Tomato Recipes To Try
If you give this Whipped Feta with Roasted Cherry Tomatoes recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Whipped Feta with Roasted Cherry Tomatoes
Whipped Feta Dip
- 8 oz block of feta cheese patted dry and torn into a few pieces (*see notes)
- 1/4 cup Greek yogurt, sour cream or cream cheese
- 1 tablespoon extra virgin olive oil
- Lemon zest from 1 small lemon (about 1 teaspoon)
- 500 grams cherry tomatoes
- 3 garlic cloves, thinly sliced
- 3 thyme sprigs
- 2 fresh oregano sprigs, or 1/2 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 2 tablespoons honey
- 1/4 Kosher or fine sea salt
- freshly ground pepper to taste
- flaky salt optional, to finsih
Optional for serving
- Toasted baguette slices, raw sliced veggies, toasted pita or naan.
- Place a rack 10 inches from the broiler. Preheat oven to 450ºF.
- Place the cherry tomatoes, sliced garlic, and herbs in a small baking dish or oven-proof skillet. Drizzle with olive oil and honey and season with 1/4 teaspoon salt and pepper to taste. Toss to combine. Roast until tomatoes are soft and beginning to burst, about 15-20 minutes. Switch the oven to broil setting and broil until tomatoes are blistered and charred, about 5-7 minutes. TIP: The heat from a broiler will vary greatly depending on your oven so check on the tomatoes throughout the broil time to make sure they aren't burning.
- While the tomatoes roast, combine the feta cheese, yogurt, olive oil and lemon zest in the bowl of a food processor. Process until smooth, about 2 to 3 minutes, scraping down the sides of the processor bowl as necessary. Spread mixture onto a large shallow serving plate and place in refrigerator to chill for at least 20 minutes. (Cover if refrigerating longer.)
- Top chilled whipped feta with the warm roasted cherry tomatoes and all the juices. Drizzle with extra virgin olive oil and flaky salt, if using. Serve immediately with toasted baguette slices, if desired.
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