Whipped Roasted Tomatoes Feta Dip

Whipped Roasted Tomatoes Feta Dip

How To Make Whipped Roasted Tomatoes Feta Dip

Topped with warm and vibrantly roasted tomatoes, our whipped feta dip is surely a staple that everyone will unmistakably love at first bite.

Preparation: 10 minutes
Cooking: 20 minutes
Chill Time: 30 minutes
Total: 1 hour



For Dip:

  • 8ozfeta cheese,block
  • 2ozcream cheese,softened
  • 3tbspGreek yogurt,or sour cream, more if desired

For Tomatoes:

  • 1cupcherry tomatoes,or grape tomatoes
  • 2tspolive oil
  • 1clovegarlic,minced
  • salt and pepper

For Serving:

  • fresh dill,
  • pita bread


  1. Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.

  2. Break up the block of feta and place it in a food processor.

  3. Add the cream cheese and sour cream. Process for about 3 minutes, until creamy, scraping sides as needed.

  4. Refrigerate for at least 30 minutes or up to overnight.

  5. Preheat the oven to 400 degrees F.

  6. Toss all the tomato ingredients in a small dish. Bake for 20 minutes or until soft and splitting. Cool slightly.

  7. Place the whipped feta in a small bowl or dish. Top with roasted tomatoes and juices.

  8. Add a drizzle of olive oil if desired.

  9. Top with chopped fresh dill and serve with warm pita wedges.

Recipe Notes

  • The Whipped Feta Dip can be kept 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 out the salt in the feta. The amounts may be adjusted to your liking.
  • The Whipped Feta Dip may also be topped with honey and fresh thyme. 



  • Calories: 79.93kcal
  • Fat: 6.66g
  • Saturated Fat: 3.99g
  • Monounsaturated Fat: 1.83g
  • Polyunsaturated Fat: 0.27g
  • Carbohydrates: 1.85g
  • Fiber: 0.21g
  • Sugar: 1.46g
  • Protein: 3.45g
  • Cholesterol: 22.62mg
  • Sodium: 193.47mg
  • Calcium: 103.31mg
  • Potassium: 55.55mg
  • Iron: 0.20mg
  • Vitamin A: 47.08µg
  • Vitamin C: 2.08mg
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