This roasted tomato whipped feta dip is a creamy, tangy, and savory appetizer inspired by the popular Moxie’s version. It combines oven-roasted tomatoes with whipped feta cheese for a smooth, spreadable texture that’s perfect for dipping pita, crusty bread, or fresh vegetables. The roasting process concentrates the tomatoes’ sweetness and adds a subtle smokiness, which balances the salty, briny feta beautifully.
Ingredients
- 1 pint (about 300 g) cherry or grape tomatoes
- 2 tablespoons (30 ml) olive oil, plus more for serving
- 1 tablespoon (15 ml) balsamic vinegar
- 1 teaspoon (5 g) honey or maple syrup
- 1/2 teaspoon (3 g) salt, plus more to taste
- 1/4 teaspoon (1 g) black pepper
- 8 oz (225 g) feta cheese, preferably in brine, drained and crumbled
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) lemon juice
- 1 small garlic clove, minced
- Fresh basil or oregano, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
- In a bowl, toss the cherry tomatoes with 2 tablespoons olive oil, balsamic vinegar, honey, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, until the tomatoes are blistered and have released their juices. Let them cool slightly for about 5 minutes.
- Meanwhile, in a food processor or blender, combine the crumbled feta, softened cream cheese, 2 tablespoons extra-virgin olive oil, lemon juice, and minced garlic. Pulse until smooth and creamy, scraping down the sides as needed.
- Add the roasted tomatoes (including any juices from the pan) to the feta mixture. Process again until the tomatoes are fully incorporated and the dip is whipped and airy, about 1–2 minutes. Taste and adjust salt if needed.
- Transfer the dip to a serving bowl. Drizzle with a little olive oil and garnish with fresh basil or oregano, if desired. Serve warm or at room temperature.
Tips
- Substitutions: Use goat cheese instead of feta for a milder, tangier flavor. For a dairy-free version, use a vegan feta and cream cheese alternative, but note the texture may be slightly less creamy.
- Roasting time: If your tomatoes are larger, cut them in half before roasting to ensure they soften and release their juices. Keep an eye on them—over-roasting can make them bitter.
- Make it smooth: For an ultra-smooth dip, use a high-speed blender and blend for an extra minute. If you prefer a chunkier texture, pulse just a few times after adding the tomatoes.
- Common mistake: Don’t skip draining the feta if it’s packed in brine—excess moisture can make the dip runny. Pat it dry with paper towels before crumbling.
Serving Suggestions
Serve this dip warm or at room temperature with warm pita bread, pita chips, crostini, or fresh vegetable sticks like cucumber, carrots, and bell peppers. It also makes a great spread for sandwiches or a topping for grilled chicken or roasted vegetables.
Variations
- Spicy: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili (like serrano) to the tomatoes before roasting.
- Herbed: Stir in 2 tablespoons of chopped fresh dill, chives, or parsley after blending for a fresh, herbal note.
- Roasted red pepper: Replace half the tomatoes with roasted red peppers (from a jar, drained) for a smoky, sweet twist.
- Greek-style: Add 1 teaspoon of dried oregano and a pinch of cinnamon to the feta mixture for a more traditional Greek flavor.
Storage and Reheating
Store any leftover dip in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a microwave-safe bowl and heat in 30-second intervals, stirring between, until warm. Alternatively, warm it in a small saucepan over low heat, stirring frequently. The dip may thicken when chilled; stir in a splash of olive oil or milk to loosen it before serving.
Frequently Asked Questions
Can I use sun-dried tomatoes instead of fresh? Yes, but they are much drier and saltier. Rehydrate them in warm water for 10 minutes, drain, and then use about 1/2 cup (75 g) in place of the fresh tomatoes. You may want to reduce the added salt.
Can I make this dip ahead of time? Absolutely! Prepare the dip up to 2 days in advance, keep it refrigerated, and bring it to room temperature or reheat gently before serving. The flavors actually meld and deepen overnight.
Why is my dip grainy? Feta can sometimes be grainy if it’s over-processed or if the cheese is very dry. Make sure to use a good-quality feta in brine, and don’t over-blend. Adding a little extra olive oil or cream can also help smooth it out.
Can I freeze this dip? Yes, you can freeze it for up to 2 months. Thaw overnight in the refrigerator, then stir well. The texture may change slightly upon thawing, so re-whipping in a food processor can help restore its creaminess.
Is this dip served hot or cold? It’s best served warm or at room temperature, as the feta mixture is most flavorful and spreadable when not chilled. If you serve it cold, let it sit out for 20 minutes first.
Can I use a blender instead of a food processor? Yes, a blender works well. Just be careful not to overfill it, and use the tamper to push down the ingredients if needed. Blend in short bursts to avoid making it too thin.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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