A creamy and flavourful dip that’s perfect for any occasion. This vegan-friendly recipe combines the tangy taste of feta with the sweetness of roasted tomatoes and the aromatic garlic. It’s easy to make and even easier to devour!
Whipped Feta with Roasted Tomatoes & Garlic
INGREDIENTS:
Whipped Feta:
- 200g Dairy Free Down Under feta
- 3 tbsp Dairy Free Down Under cream cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1–2 tsp nutritional yeast (optional, for extra cheesy flavour)
- Salt and pepper (to taste)
For the roasted tomatoes & garlic:
- 1 cup cherry tomatoes (halved if large)
- 1 head of garlic (cut in half crosswise)
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp dried oregano or thyme
- Salt and pepper (to taste)
METHOD:
Roast the tomatoes and garlic:
- Preheat your oven to 200°C (400°F).
- Place the cherry tomatoes on a baking tray. Add the halved garlic head.
- Drizzle with olive oil and balsamic vinegar, then sprinkle with oregano, salt, and pepper.
- Roast for 20–25 minutes, or until the tomatoes are soft and slightly blistered, and the garlic is golden and tender.
Make the whipped feta:
- Add the DFDU vegan-friendly feta, cream cheese, olive oil, lemon juice, and nutritional yeast (if using) to a food processor or blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- Adjust the consistency with a splash of water or plant milk if it’s too thick.
- Season with salt and pepper to taste.
Assemble the dish:
- Spoon the whipped feta into a serving dish and spread it out evenly.
- Squeeze the roasted garlic cloves out of their skins and mash them slightly with a fork. Scatter or swirl them into the tomatoes.
- Top with the roasted tomatoes and garlic. Garnish with fresh basil, if desired.
- Drizzle the dip with a little more olive oil and sprinkle with fresh herbs (like basil or parsley).
- Serve with crusty bread, pita chips, or fresh veggies for dipping.
