Whipped Feta & Roasted Tomato Dip – Creamy, Savory & Scoop-Ready.

Every time I host friends or need something quick yet impressive for a casual evening spread, this whipped feta & roasted tomato dip never fails me. It strikes that wonderful balance between simple ingredients and full, layered flavor. The roasted tomatoes bring warm sweetness and a touch of acidity, while the whipped feta turns into a silky, savory base that feels far more luxurious than the five minutes it takes to blend.

This recipe leans heavily on texture—creamy, juicy, slightly charred, and scoopable with just about anything you can throw at it. It’s the kind of dip you set down on the table and watch disappear in minutes. And because it’s flexible, you can adjust it for different occasions, from a laid-back snack board to a more polished appetizer.

Ingredients

For the Roasted Tomatoes

1 pint cherry tomatoes
2 tbsp olive oil
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)

For the Whipped Feta

6 oz feta cheese (block-style, drained)
½ cup Greek yogurt (plain, full-fat recommended)
1 tbsp lemon juice
1–2 tbsp olive oil
1 small clove garlic, grated or finely minced
¼ tsp dried oregano (optional)
Salt and pepper to taste

To Finish

Extra olive oil
Fresh basil or parsley, chopped
Crusty bread, pita chips, or veggies for serving

Instructions

Roast the Tomatoes

Preheat your oven to 425°F (220°C). Toss the cherry tomatoes with olive oil, garlic, salt, pepper, and red pepper flakes. Spread them out on a baking sheet so they roast evenly. Bake for 15–20 minutes, or until the tomatoes soften, blister, and release some of their juices. Set aside to cool slightly.

Whip the Feta

In a food processor, add the feta, Greek yogurt, lemon juice, olive oil, garlic, and oregano if using. Blend until completely smooth. If it looks too thick, add a splash more olive oil or a spoonful of yogurt until it becomes creamy and spreadable. Taste and adjust seasoning.

Assemble

Spoon the whipped feta into a shallow bowl and create gentle swirls with the back of a spoon. Top with the warm roasted tomatoes along with any juices from the pan. Drizzle with a little olive oil and sprinkle fresh herbs over the top.

Serve

Enjoy warm or at room temperature with toasted baguette slices, pita chips, or crisp veggies.

Flavor & Texture Notes

This dip layers savory richness with gentle sweetness. The whipped feta is tangy, creamy, and smooth, almost cloud-like with just enough body to hold its shape. The roasted tomatoes melt slightly into the swirls, adding warmth and a slow-roasted flavor that’s both bright and mellow.

Each bite shifts between cool creaminess and bursts of juicy tomato. Garlic plays a supporting role, while the herbs tie everything together. It’s balanced, bold, and satisfying without feeling heavy.

Tips & Variations

Switch Up the Tomatoes

Use grape tomatoes for a slightly sweeter finish.
Mix in a few halved roma tomatoes for more body.
Add a spoonful of balsamic before roasting for extra depth.

Adjust the Base

Swap Greek yogurt for cream cheese for a thicker, more spreadable dip.
Add a spoonful of ricotta for a milder, silkier flavor.
Use a roasted garlic clove instead of raw for a softer, sweeter garlic note.

Add Heat

Stir in Calabrian chili paste.
Sprinkle the top with Aleppo pepper.
Add roasted jalapeño slices.

Make It Herb-Forward

Mix chopped fresh basil, parsley, dill, or mint directly into the whipped feta for a green flecked version.

Turn It Into a Full Meal

Serve alongside grilled chicken, roasted vegetables, or folded into warm grains like farro or quinoa.

Storage & Make-Ahead

Whipped feta can be stored in an airtight container for up to 4 days. Give it a quick stir before serving.
Roasted tomatoes last 2–3 days; reheat gently in a pan or serve cold.
To make ahead, whip the feta and roast the tomatoes earlier in the day. Store separately and assemble just before serving.

Serving Suggestions

Spread on warm naan or flatbread.
Serve as part of a Mediterranean-style platter with olives, cucumbers, hummus, and grilled halloumi.
Spoon it over baked potatoes or roasted chicken thighs.
Pair with crackers for an easy movie-night snack.
Add it to sandwiches or wraps in place of mayo for a brighter, more flavorful spread.

FAQ

Can I use crumbled feta instead of block feta?

Yes, but block feta tends to blend smoother and has better moisture and salt balance. If using crumbled, you may need a touch more yogurt or olive oil.

Can I make this dip without a food processor?

A blender works, though you may need to scrape the sides more often. Hand-mixing won’t produce the same smoothness.

What if my whipped feta is too salty?

Add more yogurt or a spoonful of ricotta to mellow it out. You can also serve with extra roasted tomatoes to balance the saltiness.

Do the tomatoes need to be warm?

Warm tomatoes sink nicely into the feta, but room-temperature or chilled tomatoes will still taste great—they’ll just create a firmer contrast.

Can I use sun-dried tomatoes instead?

Absolutely. Just chop them finely and fold them into the whipped feta or sprinkle over the top.

Conclusion

This whipped feta & roasted tomato dip is one of those simple recipes that instantly elevates whatever you’re serving. It’s creamy, savory, and full of bright, roasted flavor—easy enough for a weeknight snack yet polished enough for company. Whether you scoop it up with crusty bread or spoon it over grilled dishes, it brings a fresh, satisfying energy to the table. Give it a try the next time you want something quick, cozy, and packed with character.