Summer appetizers should be low effort, but that doesn’t mean we’re plopping a bag of potato chips on the table and calling it a day. Nope, we’re making this whipped feta dip with roasted cherry tomatoes. It’s just as elegant as an elaborate charcuterie spread and comes together in all of 30 minutes.
While we highly recommend seeking out locally grown tomatoes here (and bonus points if you grew them yourself), conventional cherry tomatoes will work just fine in a pinch. They’re more reliably tasty than regular tomatoes and roasting them concentrates the flavors even more.
8 ounces feta, cubed
½ cup Greek yogurt
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound cherry tomatoes
3 garlic cloves
Fresh basil, to garnish
Crostini or toasted bread, for serving
1. Preheat the oven to 375°F.
2. Make the whipped feta: In a blender or food processor, add the feta, yogurt, a drizzle of olive oil and a generous pinch of salt. Blend until smooth, adding more olive oil as needed to adjust the texture. Season to taste with more salt and pepper; transfer to a bowl and chill while you roast the tomatoes.
3. Roast the tomatoes: On a baking sheet, arrange the tomatoes in a single layer and drizzle generously with olive oil. Season with salt and pepper and toss to coat. Transfer to the oven and roast until the tomatoes are soft and juicy, tossing halfway through, 20 to 25 minutes.
4. Transfer the feta to a serving bowl and drizzle with more olive oil. Top with the toasted tomatoes, garnish with fresh basil and serve with crostini or toast for dipping.