Whipped Feta with Roasted Cherry Tomatoes
Who doesn’t love the salty, sharp bite of feta? In this recipe, the crumbly cheese is transformed into an airy, decadent dip with the help of a food processor and minimal ingredients. The result is a versatile spread that’s delicious all on it’s own, or gussied up with fresh herbs and gently cooked fruits or vegetables. Here I top it with juicy, roasted cherry tomatoes, but this would also be phenomenal with sliced cherries and a bit of mint, or toasted walnuts and a drizzle of honey—the possibilities are truly endless. The key to this dip’s impeccable flavor is to use the best ingredients possible so the nuances of each shines through. If you have any leftovers, smear them on your morning toast and top with poached fruit, spread the dip on a platter and use it as the base for a crunchy salad, or dollop it on a roasted sweet potato and top with sautéed greens for a healthy lunch.
Serves 4 to 6
Tomatoes
8 ounces cherry tomatoes
3 thyme sprigs, plus thyme leaves for garnish
3 large garlic cloves, thinly sliced
One 2-inch lemon peel, plus freshly grated lemon zest for garnish
⅓ cup olive oil
Kosher salt and freshly ground black pepper
Dip
8 ounces feta cheese (preferably in a block; see Note)
¼ cup full-fat Greek yogurt
2 Tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Flaky sea salt, for sprinkling
Crusty bread or crackers, for serving
Prepare the tomatoes Preheat the oven to 350°. In a small baking dish, combine the tomatoes, thyme sprigs, garlic, lemon peel and olive oil. Season with salt and pepper. Roast the tomatoes until fragrant and the skin is beginning to burst, about 30 minutes. Let cool completely (patience is key here!).
Meanwhile, prepare the dip In the bowl of a food processor, crumble the feta cheese. Add the yogurt and lemon juice. While the motor is running, slowly stream in the olive oil, pausing as needed to scrape down the sides of the bowl, until the mixture is thick and creamy. Season with salt and pepper. Scrape the feta dip into a bowl and refrigerate until ready to use.
To serve, dollop the feta dip onto a small plate. Using the back of your spoon, spread the dip in an even layer and create a well in the middle. Spoon the room temperature tomatoes over the top and drizzle with some of the olive oil from the baking dish . Garnish with fresh thyme leaves and freshly grated lemon zest and sprinkle with flaky sea salt and more black pepper. Serve right away with crust bread and crackers for dipping.
NOTE If possible, choose a block of feta cheese that is packed in brine. The brine keeps the cheese moist which yields a creamier dip. Pre-crumbled feta cheese tends to be dry and chalky and will yield a less cohesive mixture.
MAKE AHEAD The feta dip can be refrigerated overnight. Let sit at room temperature for 20 minutes to soften slightly before using.