Whipped Feta with Roasted Tomatoes

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I could eat this whipped feta with Italian-seasoned and roasted tomatoes all day long. Scoop it with crackers or slather it onto crostinis and flatbreads. It’ll surely become an appetizer everyone is begging you to make!

A bowl of whipped feta with roasted tomatoes.
Photo: Gayle McLeod

This Whipped Feta Is The Ultimate Creamy Dip

Since everyone loved my baked feta, I had to give this whipped version a go. I typically enjoy feta in a solid form, but this ultra-creamy whipped feta dip made me a convert, because I mindlessly devoured almost half the bowl after testing it! Here’s what you’ll love about it:

  • The Italian flavors are beyond delicious. Unlike my baked feta, which has a briny flavor profile with a generous amount of olives, this recipe is bursting with sweet, juicy tomatoes and a herby, peppery seasoning. It’s everything I love about garden fresh Mediterranean flavors!
  • The whipped feta itself is super easy. All you need to do is blend feta with a few other ingredients in a food processor and it’s done. And while I’m topping it with tomatoes this time around, there are plenty of other topping options, which I’ll talk about below.
Ingredients for whipped feta and roasted tomatoes.

Whipped Feta Ingredients

  • For the whipped feta: You’ll need a block of feta cheese (don’t use pre-crumbled feta), plain Greek yogurt, olive oil, fresh lemon juice, and fresh garlic. One thing you’ll need to watch out for is the kind and quality of feta you choose. Some brands may be softer than others, especially if they’re boxed in brine rather than vacuum sealed. But keep reading for more tips on texture below.
  • For the roasted tomatoes: You’ll need cherry or grape tomatoes, olive oil, Italian seasoning, salt, and cracked black pepper. If you don’t have Italian seasoning, you can use a blend of dried basil, oregano, rosemary, and thyme.

Find the printable recipe with measurements below.

How To Make Whipped Feta

Season the tomatoes. Place the tomatoes on a small baking sheet. Drizzle with olive oil, then sprinkle the Italian seasoning, salt, and pepper. Toss to coat.

Roasting cherry tomatoes in a baking dish.

Roast the tomatoes. Roast the tomatoes for 20 to 25 minutes at 400°F (200°C), or until they’re soft and bursting, similar to blistered tomatoes on the stovetop (and you can use that method as well if you prefer).

Roasted tomatoes in a baking dish.

Make the whipped feta. While the tomatoes are roasting, add the feta cheese, Greek yogurt, olive oil, lemon juice, and garlic to a food processor. Process the ingredients for 2 to 3 minutes, until it’s perfectly creamy and whipped.

Serve it up. Transfer the whipped feta to a serving dish. Top with the roasted tomatoes, and garnish with fresh herbs. I’m using fresh mint leaves, but you could also use fresh basil or parsley. For serving, I love these gluten-free flatbreads. But you could also use pita chips, any kind of crackers or crostinis, or even fresh-cut vegetables.

Whipped feta in a food processor.

Common Questions

Why is my whipped feta so runny?

The key here is to stop blending once it’s just whipped. If you keep blending, it will soften and become loose very fast, especially as it sits out at room temperature. Also, the brand of feta and yogurt can affect how loose or firm it turns out. So just be aware that yours may turn out fairly loose (like my photos), or might be slightly thicker (like in the video below). Either way it’ll be delicious!

How long can I store this?

This can be stored in the fridge for 3 to 4 days. You can also prep the whipped feta ahead of time and make the roasted tomatoes the day of to add on top before serving.

What other toppings can I add?

There are so many options, but two other favorites are drizzling hot honey on top with a sprinkle of chopped nuts and herbs, or adding spoonfuls of these marinated white beans for an extra fresh bite.

Whipped feta with roasted tomatoes.

More Appetizer Party Dips

If you make this whipped feta recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.

Roasted tomatoes with whipped feta.

Whipped Feta with Roasted Tomatoes

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Prep: 5 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

This whipped feta dip with roasted tomatoes is the best appetizer – and so pretty! Scoop it with crackers or slather it onto crostinis. Watch the video below to see how I make this in my kitchen.

Video

Equipment

Ingredients 
 

For the roasted tomatoes

For the whipped feta

  • 8 ounces block feta cheese
  • ¾ cup plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • ½ lemon, juiced (about 1 ½ tablespoons juice)
  • 1 garlic clove

For serving

  • roughly chopped fresh herbs
  • fresh veggies, crostini, or crackers for serving

Instructions 

  • Season the tomatoes. Preheat the oven to 400°F (200°C). Place the tomatoes on a small baking sheet. Drizzle with olive oil, then sprinkle the Italian seasoning, salt, and pepper. Toss to coat.
    Baking dish with cherry tomatoes.
  • Roast the tomatoes. Roast the tomatoes for 20 to 25 minutes, or until they're soft and bursting.
    Roasted tomatoes in a baking dish.
  • Make the whipped feta. While the tomatoes are roasting, to a food processor add the feta, yogurt, olive oil, lemon juice, and garlic. Process for 2 to 3 minutes, until creamy and whipped.
    Making whipped feta in food processor.
  • Serve it up. Transfer the whipped feta to a serving dish. Top with the roasted tomatoes, and garnish with fresh herbs.
    A bowl of whipped feta.

Lisa’s Tips

  • Texture tip: The brand of feta and yogurt can affect how loose or firm the whipped feta turns out. I’ve found block feta in brine is naturally softer than plastic-wrapped blocks, and the thickness of Greek yogurts can vary widely. So just be aware that yours may turn out fairly loose and more similar to my photos, or a bit more thick and more similar to my video. But either way, it tastes amazing! 
  • Storage Tips: This can be stored in the fridge for 3 to 4 days. You can also prep the whipped feta ahead of time and make the roasted tomatoes the day of to add on top before serving. 
  • Serving: I love serving the baked feta with these gluten-free flatbreads!

Nutrition

Calories: 216kcal | Carbohydrates: 7g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 449mg | Potassium: 249mg | Fiber: 1g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 23mg | Calcium: 231mg | Iron: 1mg
Course: Appetizer
Cuisine: Italian, Mediterranean
Keyword: Whipped Feta, Whipped Feta Dip
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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