Whipped Feta Dip is a delicious and tangy appetizer or snack that features roasted tomatoes, pine nuts, and honey. Serve it alongside your favorite crackers and bread at your next party!
I love a good dip. I also love feta, so when one of my good friends brought a whipped feta dip to a party I hosted, I knew I had to recreate the recipe.
I added my own twists and flavors to the dip and came up with something super yummy if I do say so myself.
Our friends even said after trying it, “It’s betta with feta!”
This recipe works because it’s:
- Easy to make. The end result may look fancy, but this recipe couldn’t be easier to make. All you’ll need is a sheet pan and a blender.
- Full of delicious flavors. The feta brings a tangy sharp flavor that’s perfectly balanced with the cream cheese, honey, and acidic tomatoes.
- Perfect for parties. This recipe makes the perfect amount for your next party. It will feed a crowd!
Preheat your oven to 375 degrees.
Line a small baking sheet with parchment paper. Wash and dry 10 ounces of colored cherry tomatoes and place them on the parchment paper. Pour 1/4 cup of olive oil over the tomatoes and season with salt and pepper. Bake for 20 minutes or until cherries have started to burst.
Add an 8 ounce feta block (drained), 4 ounces of Neufchatel cheese, 2 tablespoons of honey, some lemon zest, the juice from 1/2 a lemon, salt, and pepper to a blender and pulse until smooth. Taste and adjust the flavors to your liking. Pour the dip into a serving dish and place in the refrigerator to set.
With 5 minutes left of roasting the tomatoes, add 1/4 cup of pine nuts to the pan and spread out in an even layer. Return to the oven to finish roasting.
Top the dip with a swirl of honey, roasted tomatoes and pine nuts, and some salt and pepper. Serve immediately.
Recipe Tips and Substitutions
You can determine the consistency of this dip. If you’d like it to be thick, like hummus, you’ll want to squeeze some of the moisture from the feta block before adding it to the blender. Alternatively, you can mix this dip with a fork instead of a blender to get a chunkier texture.
If you find the dip is too thick, you can add some liquid like more lemon juice, water, or olive oil, to thin it out a bit.
You can substitute the crumbled feta for a feta block, but you may need to adjust the amounts of the other ingredients. Crumbled feta is usually sold in 6-ounce containers, not 8 ounce.
Instead of the Neufchatel cheese, you can use:
- Sour cream (substitutes)
- Mayonnaise (subtistutes)
- Greek yogurt
- Regular cream cheese (substitutes)
The feta really makes the flavor of this dip, but if you’re out or don’t like the taste you can try one of these substitutes for feta.
If you’d like to “revive” this dip after being in the refrigerator, stir in some crumbled feta.
Serve any leftovers:
- On sandwiches or gyros
- With chicken, fish, or lamb
- Mixed with some buttermilk as a salad dressing (you may want to remove the tomatoes and pine nuts to do this)
RELATED: How long does feta cheese last?
More Like This
Looking for more delicious dips to serve at a party? You’ll love these!
- Crock Pot Chili Cheese Dip
- Toasted Almond and Swiss Cheese Dip
- Fresh Garden Salsa
- Cowboy Caviar
- Artichoke Parmesan Dip
This dip will last for 3 days in the refrigerator in an airtight container.
Yes! If you want it to have the best flavor, serve it right after topping with the roasted tomatoes and pine nuts. The tomatoes will warm up the dip.
Alternatively, you can heat the dip in a covered container in the microwave for 30 seconds. Just note that the heat may make the cheese soft, so you might have a thinner consistency.
Here are some ideas:
-Sliced veggies like carrots, pepper, cucumber, tomatoes, or snap peas
I hope your family loves this whipped feta dip! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Whipped Feta Dip with Roasted Tomatoes and Honey
- 10 ounces colored cherry tomatoes, washed and dried
- ¼ cup olive oil
- Salt and pepper, to taste
- 8 ounce feta block , drained from the brine
- 4 ounces Neufchatel cheese
- 2 Tablespoons honey, plus extra for serving
- 1 teaspoon lemon zest
- 3 Tablespoons lemon juice, about ½ a lemon
- ¼ cup pine nuts
- Preheat oven to 375 degrees.
- Line a small baking sheet with parchment paper. Place cherry tomatoes on the parchment paper. Pour olive oil over the tomatoes and season with salt and pepper. Bake at 375 degrees for 20 minutes or until cherries start to burst.
- When there are 5 minutes left for the tomatoes, add pine nuts to the pan and spread out in an even layer. Return pan to the oven to finish roasting.
- While tomatoes are roasting, add feta block, Neufchatel cheese, 2 tablespoons of honey, lemon zest, lemon juice, salt, and pepper to a blender and pulse until smooth. Taste and adjust the flavors to your liking. Pour the dip into a serving dish and place in the refrigerator to set.
- Top the dip with a swirl of honey, roasted tomatoes and pine nuts, and some salt and pepper. Serve immediately.
- Sliced baguette
- Party crackers
- Toasted pita
- Naan bread
- Sliced veggies like carrots, pepper, cucumber, tomatoes, or snap peas
- Crispy breadsticks