Let Me Tell You About This Whipped Feta Magic
Okay, so picture this: it’s a Saturday afternoon, I’m supposed to be tidying up, but instead, I’m standing in the kitchen, gleefully whipping feta cheese with my old hand blender and occasionally, you know, dancing along to some questionable 90s hits. This whipped feta dip with roasted cherry tomatoes—seriously, it’s become my go-to for family gatherings, lazy dinners, or just those days when you want to feel a bit fancy with minimal effort. I still remember the first time I made it: I forgot to buy fresh herbs, used dried ones instead, and, well, nobody complained because the dip was just that good. Anyway, if you’re in the mood for something creamy, tangy, and a little bit “wow,” this is it. (Oh, and don’t worry about the fancy plating you see online. Mine usually looks like organized chaos.)
Why You'll Love This (Even If You're Feta-Skeptical)
I make this when I want to impress my friends or—honestly—when I want to eat something that feels like a treat but doesn’t require a culinary degree. My family goes a bit wild for it, mainly because it’s one of the only things my picky cousin will eat without accusing me of hiding kale in it (which, fair, because I do sneak greens in elsewhere). The combo of salty, creamy feta and those sweet, jammy cherry tomatoes just works. Plus, it’s one of those rare dishes that makes you look like you’ve tried really hard, even if you made it in your pajamas. Oh, and if you’ve ever had a love-hate relationship with your food processor, I promise this one won’t break its spirit—or yours.
What You’ll Need (Plus Substitutes and Grandma Opinions)
- 200g feta cheese (I usually grab the block kind, but pre-crumbled is fine in a pinch; my gran swore by the Greek brands, but honestly, use whatever is on sale)
- 60g cream cheese (full fat or light, or even a splash of Greek yogurt if you’re feeling healthy—or just short on cream cheese)
- 2 tablespoon olive oil (plus extra for drizzling; sometimes I use that fancy bottle hidden at the back of the cupboard... or just regular stuff)
- 1 cup cherry tomatoes (grape tomatoes are fine, or even chopped regular tomatoes in a bind)
- 1 clove garlic (or two, if you’re a garlic fiend; jarred minced garlic works, though it’s a bit less punchy)
- ½ teaspoon dried oregano (or fresh, if you’ve got it—swap for thyme or basil if you want to mix things up)
- Salt & black pepper (to taste—careful with salt, feta’s plenty salty already)
- Fresh herbs (like parsley or dill—totally optional, but adds a nice touch)
Let’s Get Things Roasting and Whipping
- Crank your oven to 200°C (about 400°F). Toss your cherry tomatoes on a baking tray (I sometimes just use a pie dish when the tray’s dirty), drizzle with olive oil, sprinkle with oregano, a good pinch of salt, pepper, and toss in the garlic (just smash it a bit—no need for fancy mincing). Pop them in the oven and roast for 15-20 minutes, until they’re blistered and smell like you live in a Tuscan villa. (Okay, maybe not quite, but close.)
- Meanwhile, tackle the feta. Grab your food processor or, if you’re like me and sometimes just can’t be bothered to haul it out, a hand mixer will do—though it gets a bit messy. Throw in the feta, cream cheese, and 2 tablespoon olive oil. Whiz it all up until it’s totally smooth and creamy. Don’t worry if it looks a little lumpy at first—it’ll get there. This is where I usually sneak a taste, just to “check” (ahem—okay, actually because it’s delicious even before it’s done).
- Spoon the whipped feta onto a plate or shallow bowl. Swirl it around, create those little swoops so the tomatoes have somewhere to nestle.
- Top with the roasted cherry tomatoes (and all their delicious juices!). Scatter over some fresh herbs if you have them, and maybe another drizzle of olive oil (I always go a bit overboard here, honestly). That’s it! You’re done. Serve with crusty bread, crackers, or—if you’re feeling nostalgic—potato chips. No judgment.
Notes From the Land of Imperfect Kitchens
- Don’t stress if your feta isn’t perfectly smooth. Once the tomatoes go on, nobody will notice. Actually, I sort of like the rustic texture.
- I once used flavored cream cheese (herb and garlic)—it was a bit much. Plain is safest, but hey, experiment if you want.
- If you forget the fresh herbs, just act confident. People will think you intended it that way.
Variations (And a Few Kitchen Experiments Gone Rogue)
- I’ve swapped roasted peppers for tomatoes; it’s different, but still good. Sun-dried tomatoes also work, just chop them up small.
- I tried adding chili flakes once—whew, a bit much (unless you like things spicy, then go for it!).
- Once, I tried blending in a spoonful of honey for a sweet-salty vibe. Friends said it was “interesting,” but I probably wouldn’t do it again.
What If You Don’t Have a Food Processor?
Honestly, a hand mixer or even some determined mashing with a fork (plus elbow grease) will do the trick. It won’t be quite as airy, but still tasty—you just get bonus rustic points. Also, check out Smitten Kitchen’s feta dip for more ideas on making feta whipped without a processor (she’s basically a kitchen wizard).
Making Ahead & Storage (As If It Lasts That Long...)
This dip will keep in a sealed container in the fridge for up to three days. But honestly, in my house, it never lasts more than a day—someone always sneaks spoonfuls when I’m not looking. If you need to freshen it up, give it a quick stir and add a splash of olive oil before serving again.
How I Like To Serve It
I love it with torn chunks of warm bread, but pita chips, crudités, or even those sad last crackers at the bottom of the box all do the job. At parties, I’ll put a bowl of olives and some roasted nuts alongside—it just feels right. Sometimes, I’ll even spoon leftovers onto a sandwich the next day (best lunch ever, even if it’s a bit messy).
Pro Tips From Someone Who’s Messed Up Before
- I once tried to skip softening the feta and cream cheese—don’t do that. It makes blending much harder (and the dip comes out a bit grainy).
- If you over-roast the tomatoes and they collapse into mush, don’t panic; just spoon them (juices and all) over the feta anyway. It’ll still taste amazing.
- I tend to think this dip tastes even better the next day, once the flavors have had a chance to mingle, but honestly it’s rare that it survives that long.
FAQ (Real Questions I’ve Actually Been Asked—No Joke)
- Can I use goat cheese instead of feta?
- Sure! The flavor will be a bit tangier and softer, but it works. Actually, I find it works better if you blend with a little extra cream cheese.
- What if I don’t have cherry tomatoes?
- Just chop up some regular tomatoes, toss them in oil and roast. They’ll get deliciously jammy. Or check out Inspired Taste’s roasted tomato guide for more tomato ideas.
- Is this gluten-free?
- The dip itself is, but watch what you’re serving it with if you’re avoiding gluten. Bread is a no, but rice crackers or veggies are perfect.
- Can I make this ahead?
- Yep, you can! Just keep the tomatoes and whipped feta separate until you’re ready to serve. On second thought, they’ll keep fine together, but the tomatoes might leak juice—so I keep ‘em apart if I remember.
- Do I really need a food processor?
- Nah, mate. Like I said, a fork, a bowl, and some determination get you pretty close. Your arms get a workout, too!
Oh, One Last Thing...
I could wax lyrical about how this dip is the answer to life’s little dilemmas, but really, it’s just good food, made with a bit of love and not too much stress. Don’t be afraid to mess it up, because even the worst version is still completely devourable. Cheers!
Ingredients
- 200 g feta cheese, crumbled
- 100 g cream cheese, softened
- 2 tablespoon extra virgin olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- Fresh basil leaves, for garnish
Instructions
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1Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
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2Toss the cherry tomatoes with 1 tablespoon olive oil, minced garlic, dried oregano, and black pepper. Spread them on the prepared baking sheet.
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3Roast the tomatoes in the preheated oven for 15-20 minutes, until soft and slightly caramelized. Remove and let cool slightly.
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4Meanwhile, in a food processor, combine feta cheese, cream cheese, and 1 tablespoon olive oil. Blend until smooth and creamy, scraping down the sides as needed.
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5Transfer the whipped feta to a serving bowl. Top with the roasted cherry tomatoes and garnish with fresh basil leaves.
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6Serve immediately with fresh bread, pita chips, or crackers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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