Whipped feta – Feta dip with roasted tomatoes
Recipe for a creamy whipped feta dip topped with roasted tomatoes. Perfect as a starter, on a tapas table or similar.
Servings 4 people
Ingredients
- 250 g feta
- 200 ml Greek yoghurt (10% fat)
- 1-2 cloves garlic, ideally roasted with the tomatoes
- 1/2 lemon, finely grated zest
- 1-2 tsp lemon juice
- Freshly ground pepper and a little salt
Roasted tomatoes
- 250 g cherry tomatoes
- Olive oil
- Salt and dried oregano (optional)
To serve
- Finely chopped parsley and chilli flakes for the top
Instructions
Roasted tomatoes
- Put the tomatoes in a small ovenproof dish, drizzle with olive oil and sprinkle with flaky salt and, if you like, a little dried oregano.*Add the garlic cloves to the dish too, so they roast alongside the tomatoes. Leave them in their skins, but cut off the root end.
- Roast the tomatoes in a preheated oven at 200°C (conventional) for about 20 minutes. *The tomatoes and garlic can also be cooked in an air fryer at 190°C for a scant 7-10 minutes. *Let the tomatoes cool slightly while you make the dip.
Whipped feta - Feta dip with roasted tomatoes
- Put the feta in a mini chopper with a couple of tablespoons of the yoghurt, and blitz until the feta is smooth and creamy.
- Add the rest of the yoghurt, the lemon juice, lemon zest, garlic (ideally roasted) and freshly ground pepper, and blitz in the mini chopper until you have a smooth, creamy consistency. Season to taste with salt.*Take care not to run the mini chopper for too long, or you may find the dip turns too thin.Alternatively, stir the remaining yoghurt in by hand in a bowl.
- Spread the whipped feta out on a plate and top with the roasted tomatoes and their oil, then sprinkle with fresh parsley, chilli flakes and a little dried oregano, if you like.