Whipped Feta With Roasted Tomatoes & Garlic

Flavours explode in this whipped feta dip with roasted cherry tomatoes and garlic. Served with crispbreads, crackers, sourdough bread, or whatever low-carb or gluten-free alternative you have, this amazing appetizer will have everyone talking! Great for the holidays, as part of a mezze platter or as a dinner party starter.

Whipped Feta Dip

You might have seen it on Tik Tok, Instagram or it’s popped up in a cooking magazine, but whipped feta is THE appetiser of the season!

In this Mediterranean-inspired dip or spread recipe, the feta is blended with Greek yoghurt (or sour cream, in my case) and a little olive oil until it’s smooth and fluffy like whipped cream.

The added yoghurt or sour cream takes down the saltiness of the feta and adds a little tang. I’ve seen it made with cream cheese too, so there are many variations. You will often see additions of lemon zest or garlic as well.

In my dish, I top the whipped feta with slow-roasted cherry tomatoes and garlic, which bring a beautiful contrast of sweetness and that lovely caramelised acidity. You can taste a hint of cinnamon and cumin seeds, which adds to the whole Mediterranean flair of this recipe. This is a must-try feta recipe!

How To Serve Whipped Feta

Whipped feta is versatile and can be served as a dip, slathered on toast and sandwiches, dolloped into soups, and more.

As an appetizer or finger food, I usually serve it with crackers or mini sourdough toasts and provide a few teaspoons on the side.

I always recommend that my guests scoop some tomatoes and garlic along with the feta as it’s the combination of flavours that makes everyone go WOW. As my friend said recently, ‘I love this a lot, I want to make it for Christmas’ – which is a sign this recipe belongs on the Cooked & Loved website.

For a low-carb or grain-free version, you would serve this dip with suitable crackers or in lettuce cups. It could be fun on top of roasted potato chips or with grilled eggplant.

Leftover whipped feta is lovely over sourdough with sliced tomatoes, cucumber or avocado on top. It can be stirred into scrambled eggs and is very nice in any soup but especially pumpkin or tomato soup.

Ingredients You Need

Feta – there are a few types of feta, some saltier, some more crumbly. You can use any feta, but my preference is the smooth kind like Danish feta. I find that it’s less salty and easier to whip. Greek feta also comes in varieties, and I recommend going for the less grainy/crumbly one. 

Sour cream – you can use full-fat or light sour cream, alternatively unsweetened Greek yoghurt, which will be a little tangier.

Tomatoes – cherry tomatoes or small grape tomatoes are best as they are much sweeter and easier for scooping a couple of pieces with the dip. 

Garlic – you need at least one head of garlic, I think I used about 15 cloves at least. Go for smaller to medium cloves or cut the larger ones in halves. It might seem like a lot of garlic but its flavour is very mellow after roasting.

Spices – cumin seeds and cinnamon – guys, trust me on these ones! The smell of tomatoes roasting with these spices will make you think you’re baking dessert. 

How To Make Roasted Cherry Tomatoes & Garlic

You will find the full recipe card with ingredients and nutritional breakdown below. Here are some step-by-step photos to guide you along.

Step 1. Preheat the oven to 180 C / 355 F.

Step 2. Cut tomatoes in halves and peel the garlic but leave whole. Place both on a flat baking sheet, drizzle with olive oil and sprinkle evenly with cumin seeds, cinnamon and salt. Use your hands to toss everything together and spread on the tray. I like to turn all of the tomatoes facing up so that the juices don’t escape too much. 

Step 3. Pop in the oven for about 35-40 minutes, no need to turn or stir anything but you might want to turn the baking tray around if your oven has hidden hot spots.

Once ready, remove the tray and let it cool down slightly. Use a spatula to scrape off the tomatoes and garlic, and all the yummy juices, into a bowl and set aside.

How To Make Whipped Feta Dip 

This part is easy! You will need either of the following to whip the feta: a food processor, a high-speed blender, an electric whisk or a stick blender, which I used. 

Break feta into chunks and add to a bowl together with sour cream or Greek yoghurt. If using Greek yoghurt, the dip will be tangier; if sour cream, it will be more creamy, rich and a little less tangy. Your choice! I like sour cream here. Drizzle olive oil and add a splash of water (about 2 tbsp) if using sour cream.

Blend until whipped, smooth texture. Stop and start, scraping the sides along the way. If it feels too thick and your blending tool is struggling, add another splash of water. 

Finish the dish by spreading the whipped feta in a serving bowl. Make a deeper indent in the middle and top with roasted tomatoes and garlic. Drizzle the whole thing with a little extra olive oil, a pinch or two of chilli flakes and some aromatic fresh mint or basil. I used mint and it was gorgeous.

Recipe Tip

Some feta cheese is quite crumbly, so even after lots of blending and processing, it might still have a grainy texture. You can leave it like that, or you can pass it through a fine-mesh strainer to work out most of those tiny feta bits and improve the texture. This will give you luxuriously smooth, velvety whipped feta. 

More Recipes With Feta

Full Recipe 

Find the full list of ingredients, instructions, and nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Print

More Mediterranean Recipes

Avocado Halloumi Salad With Mediterranean Dressing

Low-Carb Greek Chicken Bowls (Keto, Gluten-Free)

Spanish Cauliflower Rice (With Chorizo, Chicken & Shrimp)

Pumpkin Tahini & Cashew ‘Hummus’ Dip