Whipped Feta Dip with Roasted Tomatoes and Olives

Name: Whipped Feta Dip with Roasted Tomatoes and Olives
Prep time: 5 min
Total time: 5 min
Yield: 12
Cuisine: Greek
Ingredients: 1 cup Greek Yogurt (1 cup plain Greek yogurt); 8 oz Cream Cheese (8 oz whipped cream cheese); 12 oz Feta Cheese (12 oz crumbled feta cheese); 2 tbsp Extra Virgin Olive Oil (2 tbsp extra virgin olive oil); 1 tsp Sea Salt (1 tsp coarse salt); 2 sprig Dill (2 sprigs fresh dill, chopped *and extra for garnish); 2 tbsp Lemon Juice (2 tbsp freshly squeezed lemon juice); 1 tsp Lemon (1 tsp lemon zest); ½ tsp Dried Oregano (1/2 tsp dried oregano); 1 piece Cherry Tomato (1 pint cherry tomatoes *for garnish); 8 pieces Kalamata Olive (8 kalamata olives *for garnish)

Whipped Feta Dip with Roasted Tomatoes and Olives - Appetizer (Greek)

5 minGreek

Servings12

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Place whole or sliced in-half cherry tomatoes on a baking sheet. Toss with EVOO and sprinkle with coarse salt. You can also use an all-purpose Greek seasoning. I love Cavender's! Roast at 400℉ for 10-20 minutes or until soft (halved tomatoes will take less time).
2Zest and juice the fresh lemon and chop the fresh dill.
3Combine Greek yogurt, whipped cream cheese, crumbled feta, lemon juice and zest, chopped herbs, and a generous pinch of salt in a mixing bowl. Mix until mostly blended with some feta crumbles left intact.
4Pour into a bowl and garnish with roasted tomatoes a sprig of fresh dill and Kalamata olives (sliced or whole) and drizzle with a little olive oil. Sprinkle with a bit more coarse salt, if desired.