You will have to try this simple version of whipped feta! It’s super flavourful and so easy to make, under 30 minutes. It will sure be a crowd pleaser!
This delicious creamy base starts with feta, goat cheese, garlic and honey, then drizzle delicious extra virgin olive oil, topped with roasted cherry tomatoes, artichokes and chickpeas. Garnish with dill, and there you have it, a delicious dip to serve anytime of the year. Perfect for entertaining!
INGREDIENTS FOR THIS DELICIOUS DIP
- Cherry tomatoes: can substitute with grape or heirloom tomatoes
- Artichokes: I used the jarred marinated artichokes to make things easy
- Extra virgin olive oil: is a Greek I tend to use or other Mediterranean evoo are excellent options to use in this recipe
- Garlic: adds a pungent flaovour
- Seasonings: salt and pepper
- Oregano: I use oregano from Greece, it’s fragrant, has depth and so flavourful; again you can use what you have on hand, always make sure you replace your dry herbs every year.
- Feta: my choice of feta was a combination of goat and sheep; any feta will work for this recipe
- Goat cheese: was my preference over cream cheese which many recipes use; the texture is the same with goat cheese, just not as rich
- Honey: I just had to add honey, why you ask? It really balances the creaminess and the pungent garlic flavour in the dip; it was perfect!
- Chickpeas: I used canned chickpeas, make sure you rinse and drain them
- Dill: love dill, such a lovely and fragrant herb with a hint of sweetness and citrus flavour
HOW TO MAKE THIS DIP
- Preheat oven to 400°F. Using a rimmed baking sheet or baking dish, add cherry tomatoes, and drizzle with olive oil, then add oregano, salt and pepper. Toss to coat, then add artichokes and garlic. Roast for 20-25 minutes, once tomatoes are soft and begin to burst, remove from oven and allow to cool. While the tomatoes are cooling, add the chickpeas to allow them to take on some of the flavours of the tomatoes, artichokes and sliced garlic.
- Using a food processor, add crumbled feta and goat cheese. Remove roasted garlic from the baking dish and add it into the food processor. Add honey, salt and pepper. Pulse, and drizzle with olive oil until it is smooth. If you don’t have a food processor, you could use a hand beater.
- Add the whipped feta to a serving dish and add a swirly spiral with the back of a spoon. Drizzle olive oil, and once the tomatoes are cooled, add on top of the whipped feta with the chickpeas. Garnish with dill and enjoy! .
WHAT IS WHIPPED FETA....YOU ASK..
This popular dip requires a block of feta and it’s your choice as to which feta you tend to like, cow, goat or sheep. They have similar texture and a slight difference in taste, but not noticeable. All this recipe takes is crumbling the feta cheese to a food processor with goat cheese and pulsing until you get a smooth creamy texture. Add the garlic and seasonings and there you have it! It’s that easy!
WHAT TO SERVE WITH THIS DIP
- Crackers
- Veggies
- Grilled ciabatta
- Grilled or toasted baguette
- Pita bread: what you see in the photo is my homemade flatbread pita. I have two pita bread recipes on my blog: Flatbread Pita and the other is Homemade Pita Bread.
PERFECT WAY TO USE UP THE LEFTOVERS
If you happen to any leftovers with this dip. Simply cook up pasta and as soon as you drain it, then add the whipped goat cheese, roasted tomatoes and artichokes into the warm pasta pot and stir to combine. Add the flavours of your choice, maybe some parmesan cheese, fresh parsley, basil or dill. Creating a creamy and absolutely delicious pasta dish! There you have it, a delicious pasta vegetarian meal! 🙂
Honey Whipped Feta with Roasted Cherry Tomatoes and Artichokes
Equipment
- small baking dish
- food processor or hand beater
Ingredients
- 1 cup cherry tomatoes
- 1/2 cup artichokes, jarred
- 2 tbsp Chrisopigi extra virgin olive oil
- 2 cloves garlic, sliced
- 1/2 tsp Himalayan salt
- pinch of pepper
- 1/2 tsp dried oregano
- 1 cup crumbled feta, room temperature (8 oz or 259 g. )
- 1/2 cup goat cheese
- 1 tsp honey
- 1/2 tsp Himalayan salt
- pinch pepper
- 2 tbsp extra virgin olive oil (extra for drizzling over dip)
- 1/4 cup canned chickpeas, drained and rinsed
- 2 tbsp fresh dill, garnishing
Instructions
- Preheat oven to 400°F. Place cherry tomatoes in a rimmed baking sheet or dish, drizzle with olive oil, then add oregano, salt and pepper. Toss to coat, then add artichokes and garlic. Roast for 20-25 minutes, once tomatoes are soft and begin to burst, remove from oven and allow to cool in baking sheet/dish. While the tomatoes are cooling, add the chickpeas to allow them to take on some of the flavours of the tomatoes, artichokes and garlic.
- Using a food processor, add feta and goat cheese. Remove roasted garlic from the baking dish and add into the food processor. Add honey, salt and pepper. Pulse, and drizzle with olive oil until it is smooth.
- Transfer to a serving dish and add a swirly spiral with the back of a spoon. Drizzle olive oil, and once the tomatoes and artichokes have cooled, then lay over the whipped feta, along with the chickpeas. Garnish with dill.
- Serve with pita, grilled ciabatta, baguette, crackers or vegetables.
Notes
Nutrition
I highly recommend using good quality extra virgin olive oil from Greece, Spain or Italy, in fact any Mediterranean countries offer the best! You will notice the difference, I quarantee it! The flavour of premium quality evoo is incredible, the texture is smooth, light and velvety that has no aftertaste!
