A creamy, tangy whipped feta paired with sweet and savory roasted tomatoes. Perfect as an appetizer, dip, or spread.

8 oz feta cheese, crumbled

4 oz cream cheese, softened

1/4 cup olive oil

1 tablespoon lemon juice

1 garlic clove, minced

1/2 teaspoon dried oregano

Salt and pepper, to taste

1 pint cherry tomatoes

1 tablespoon olive oil (for roasting)

1 teaspoon balsamic vinegar

Fresh basil, for garnish

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Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the feta cheese, cream cheese, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Use a hand mixer or stand mixer to blend until smooth and creamy, about 2-3 minutes. Set aside.
Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with a pinch of salt and pepper.
Roast the tomatoes in the preheated oven for 15-20 minutes, or until they burst and are slightly caramelized.
Once roasted, remove the tomatoes from the oven and drizzle with balsamic vinegar.
To serve, spread the whipped feta onto a platter, top with the roasted tomatoes, and garnish with fresh basil leaves.
Serve with crusty bread, crackers, or fresh vegetables.

You can substitute fresh basil with parsley or other herbs of your choice.
Use good quality feta cheese for the best flavor.
This dip can be made ahead – keep the whipped feta and roasted tomatoes separate until ready to serve.
Ensure cream cheese is softened before blending for a smoother texture.
This dish pairs wonderfully with a crusty baguette or fresh pita.