Who hasn't jumped on the whipped feta trend yet? Resistance is futile, you know. When something tastes this good you just have to accept it. I did, and this whipped feta dip with honey and roasted tomatoes is the result. Scooped onto warm pita or flatbreads and eaten with glee, I don't regret it for a second. And it's incredibly easy. We roast the tomatoes until they start to caramelise and make a simple dressing from extra virgin olive oil, honey and thyme. I have recently returned from my amazing second home of Cyprus and I love to use my Cypriot olive oil and honey for this dish to remind me of being there.
Tomato and feta is a classic flavour combination and one that is very typical of Greek and Cypriot cuisine. This whipped feta dip makes an ideal starter for sharing amongst friends in the Mediterranean style, placed on a big table and devoured before a traditional main course like Pastitsio.
Yes yes yes this is a food trend, but who cares when it tastes this good?
Sweet summer tomatoes ripened on the vine will taste best with this dish, and you can use a mixture of varieties but the smaller ones work better.
- Feta cheese
- Cream cheese
- Olive Oil
- Cherry tomatoes
- Salt and pepper
See the recipe card for quantities.
Pre-heat your oven to 180C / 350F
Place your tomatoes on a baking tray, drizzle over some olive oil and season with salt and pepper
Roast in the oven for approximately 45 minutes until they are starting to caramelise and the skins are slightly charred
Remove from the oven and allow to cool
Place your feta and cream cheese in a mixing bowl and whisk until smooth.
Arrange the tomatoes on top of the whipped feta dip on a plate, and drizzle over honey, fresh thyme leaves and more olive oil.
Serve with warm pita or flatbreads and enjoy.
Hint: You can add a splash of milk while whisking to slacken the feta dip if needed.
Here are a few ways you can change up this whipped feta dip recipe to suit you.
- Spicy - add chili pepper flakes on top of the feta dip to give it some heat
- Gluten free - serve with vegetable cruidites to give some gluten free dipping vehicles
- Other cheeses - Try this with other cheeses like soft goat cheese
A good roasting tray, a mixing bowl and a whisk. You can use a Kitchen Aid or an electric hand whisk, or go old school and just whip it up by hand. And then you'll have earned it even more.
Store any leftovers in the fridge and eat within 3-4 days.
These ingredients don't stand up well to freezing.
Whipped feta dip with honey and roasted tomatoes by rosanna etc
- Baking tray
- mixing bowl
- 400 grams feta cheese
- 75 grams cream cheese
- 1 tablespoon honey
- 10 cherry tomatoes
- 1 tablespoon thyme leaves
- 3 tablespoon olive oil
- Pre-heat your oven to 180C / 350F
- Place your tomatoes on a baking tray, drizzle over 2 tablespoon of olive oil and season with salt and pepper
- Roast in the oven for approximately 45 minutes until they are starting to caramelise and the skins are slightly charred. Remove from the oven and allow to cool.
- Place your feta and cream cheese in a mixing bowl and whisk until smooth. You can add a splash of milk while whisking to slacken the feta dip if needed.
- Arrange the tomatoes on top of the whipped feta dip on a plate, and drizzle over honey, fresh thyme leaves and more olive oil.
- Serve with warm pittas or flatbreads and enjoy.