Herby Whipped Feta Dip with Roasted Tomatoes

This is the dip you bring out when you want people to think you tried really hard, but the oven did most of the work. Whipped Feta Dip with jammy roasted tomatoes is the kind of appetizer that’ll be gone in minutes. It’s creamy, tangy feta blended smooth with a load of fresh herbs and honey, topped with blistered cherry tomatoes that have been roasting in garlic and olive oil until they’re practically falling apart. Pile it onto toasted sourdough and you’re all set.

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Why This is Delish

Feta on its own is sharp and crumbly, but blended with olive oil, cream, and honey it turns into something completely different — velvety, a little sweet, and loaded with herby freshness from the chives, parsley, cilantro, and thyme. The roasted tomatoes are where the magic happens though. Slow-roasting concentrates all their flavor and turns them jammy and rich, and all those garlicky, lemony juices pool right into the feta when you spoon them over.

How to Make Whipped Feta Dip

Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a lined baking dish. Add the cherry and cocktail tomatoes, then toss with olive oil, grated garlic, lemon zest, thyme, salt, and pepper. Roast for 25 to 30 minutes, until the tomatoes are soft and jammy.

While the tomatoes roast, make the whipped feta. In a food processor, combine the feta, olive oil, honey, thyme, chives, parsley, cilantro, a splash of cream, and lemon zest. Blend until completely smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste.

To assemble, spread the whipped feta onto a serving plate, creating soft swoops. Spoon the roasted tomatoes and their juices over top. Finish with a drizzle of olive oil, a touch more honey, and fresh herbs. Serve immediately with toasted sourdough, crackers or crudités!

Substitutions For Your Dietary Needs

• Dairy-free: Swap the cream for a splash of full-fat coconut cream and use a dairy-free feta alternative. The texture won’t be quite as silky but it’ll still taste great.
• Herb swaps: Not a cilantro person? Just double up on the parsley. The dip will be slightly less bright but still delicious.
• No fresh thyme: A small pinch of dried thyme works in a pinch — just use less than you think you need since dried herbs are more concentrated.
• Add heat: A pinch of chili flakes blended into the feta or scattered over the top at the end is a great addition if you like a little kick.

Recipe Hacks & Tips

• Don’t rush the tomatoes. The full 25–30 minutes in the oven is what turns them jammy and deepens their flavor. Pulling them early means you miss out on those sticky, caramelized juices.
• Blend longer than you think. It takes a good minute or two of blitzing to get the feta truly smooth. Keep going and scrape down the sides — it gets there.
• Season at the end. Feta is already quite salty, so taste before adding any extra salt and go from there.
• Serve it warm. The tomatoes should go over the feta while they’re still hot from the oven — it slightly softens the top layer of feta and makes the whole thing even better.

Serve These Delicious Dishes

• Lemon & Herby Fried Pickle Dip
• Green Goddess Whipped Feta Dip
• Whipped Feta Dip with Sizzling Shallot Oil & Roasted Tomatoes 

How to Store Leftovers

Store the whipped feta and roasted tomatoes separately in airtight containers in the fridge for up to 3 days. The feta will firm up when cold, so let it come back to room temperature before serving. Reheat the tomatoes gently in a small pan or give them 30 seconds in the microwave before spooning over.

Common Questions

Herby Whipped Feta Dip with Roasted Tomatoes

This Herby Whipped Feta Dip with Roasted Tomatoes is a creamy, herby appetizer that comes together in under an hour. Blitzed with fresh herbs and honey, then topped with blistered tomatoes — perfect for entertaining or snacking.

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Ingredients

ROASTED TOMATOES

• 1 Package Cherry Tomatoes
• 1 Package Cocktail Tomatoes
• Salt and Pepper
• ⅓ Cup Extra Virgin Olive Oil
• 1 Clove Garlic grated
• 1 Teaspoon Lemon Zest
• 1 Handful Fresh Thyme

WHIPPED FETA DIP

• 8 Ounces Feta Cheese crumbled
• ⅓ Cup Extra Virgin Olive Oil
• 2 Tablespoons Honey
• 2 Bunches Fresh Thyme leaves only
• 1 Bunch Chives
• 1 Bunch Curly Italian Parsley
• 1 Bunch Cilantro
• Splash Cream
• Lemon Zest
• Salt and Pepper

Equipment

• Baking Sheet or baking dish
• Knives
• Cutting Board
• Mixing Spoons
• Parchment Paper
• Measuring Cups & Spoons
• Food Processor or high-speed blender
• Microplane or zester

Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a lined baking dish. Add the cherry and cocktail tomatoes, then toss with olive oil, grated garlic, lemon zest, thyme, salt, and pepper. Roast for 25 to 30 minutes, until the tomatoes are soft and jammy.
• While the tomatoes roast, make the whipped feta. In a food processor, combine the feta, olive oil, honey, thyme, chives, parsley, cilantro, a splash of cream, and lemon zest. Blend until completely smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste.
• To assemble, spread the whipped feta onto a serving plate, creating soft swoops. Spoon the roasted tomatoes and their juices over top. Finish with a drizzle of olive oil, a touch more honey, and fresh herbs. Serve immediately with toasted sourdough, crackers or crudités!

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