This quick and easy Whipped Feta Dip blends Greek yogurt, whipped cream cheese, feta crumbles, EVOO, herbs, and fresh lemon into a luxuriously creamy chilled dip. Topped with roasted cherry tomatoes and briny kalamata olives, this dip is pure perfection -but you can also use it as a spread for sandwiches, pita pockets, wraps, and so much more!
Let’s talk about whipped feta tomato dip. This creamy Greek-inspired dip is easy to make with a shortlist of healthy ingredients, including Greek yogurt, whipped cream cheese, and a few handy kitchen gadgets.
With minimal effort, you’ll end up with a thick and fluffy feta dip topped with roasted tomatoes and kalamata olives. Honestly, the most challenging part about making this dip is deciding on your dippers. I love cucumbers and soft Naan rounds, but the sky’s the limit.
The best part? Whipped feta dip doubles as a sensational sandwich spread boasting 7 grams of protein per serving! Read on for everything you need to know about the ingredients, easy-to-follow instructions, and more delicious serving ideas!
Why You'll Love This Recipe
- This feta dip is seriously so easy that it’s actually fail-proof.
- It’s smooth and fluffy with just enough creamy bursts of feta cheese, juicy tomatoes, and tender olives in each bite, perfectly capturing Greek food's flavor-forward freshness.
- This is a crowd-pleasing party appetizer to serve with an assortment of hand-held dippers, AND it’s a downright delicious sandwich spread.
- It’s even better when made ahead, giving you one less dish to prepare the day of your party.
Ingredients You'll Need
- Tomatoes – I used cherry tomatoes, but you could also use grape tomatoes here.
- Extra virgin olive oil – Quality is key! You’ll need EVOO to roast the tomatoes and for drizzling.
- Coarse salt – For the best flavor, use kosher or sea salt. You’ll need it to season the tomatoes before roasting and for the dip.
- Lemon – The juice and zest from 1 lemon should be plenty, but I like having an extra lemon handy just in case (or if I want to get extra fancy with the garnishes).
- Fresh dill – Fresh dill brings a vibrant, herbaceous flavor, but feel free to experiment with other types of fresh herbs.
- Plain Greek yogurt – This is half of the dip’s base. It’s responsible for the velvety, tangy taste and boosts the protein content.
- Whipped cream cheese – This is the other half of the dip’s base. You can buy whipped cream cheese or regular cream cheese and milk to make it yourself.
- Crumbled feta cheese – This wouldn’t be a feta tomato dip without it!
- Dried oregano – This adds a pleasantly earthy and aromatic flavor. Fresh Greek oregano also works.
- Kalamata olives – Kalamata olives are often associated with Greek cuisine but using a medley of pitted olives is never a bad idea.
Aside from a good knife and a cutting board for chopping the herbs and tomatoes, here are a couple of the tools I like using to make this easy feta dip even easier:
- For zesting, I highly recommend this Microplane. It’s also great for finely grating hard cheese, chocolate, and nutmeg.
- For juicing, I love this hand-held juicer. It doesn't take up much space and is perfect for quickly juicing fresh fruit.
- For whipping, a held mixer or a stand mixer will do the trick.
How to make whipped feta dip with roasted tomatoes
Step 1: Roast the tomatoes. Place 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).
Step 2: Prep lemon and herbs. Zest and juice the fresh lemon and chop the fresh dill.
Step 3: Mix ingredients. Combine 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.
Step 4: Garnish. Transfer the mixture to a serving bowl and top with roasted cherry tomatoes, olives, and a sprig of fresh dill. Drizzle with a little EVOO and sprinkle with coarse salt, if desired.
- I topped the dip with fresh cherry tomatoes when I originally shared this recipe. However, this new and improved version showcases sweet and smoky roasted tomatoes. If you were hoping for a no-cook recipe, you could use fresh cherry tomatoes, but roasting tomatoes is super simple and well worth the extra step.
- If you aren’t in a hurry, this feta dip is even better if made in advance and kept covered in the fridge until serving. I’d aim to chill the dip for at least an hour (preferably overnight) to develop and bind the dimensional flavors fully.
To make this feta tomato dip even more flavorful, you could add the following:
- More fresh herbs – Besides fresh dill, fresh fennel fronds, parsley, Greek oregano, basil, and even fresh mint would be great.
- Garlic & onion – You can mix in very finely minced raw garlic and red onion (or shallots) -OR gently sauté the garlic and onion beforehand in EVOO for a softer, savory flavor.
- Toppings – Besides tomatoes and olives, this would be great with capers, roasted garlic cloves, chopped artichoke hearts, and a pinch of red pepper flakes.
My favorite accompaniments for dipping into this whipped feta dip are pita chips, sliced cucumbers, red pepper slices, celery sticks, torn naan, pita bread, and crackers.
I also love spreading the dip on Naan rounds and then topping the round with a cucumber slice, roasted tomatoes, and olives.
It’s also a fantastic sandwich spread! My husband said it took one of his everyday deli wraps to a new level. Imagine how good a gyro, a kofta wrap, or a lamb burger would be with a generous spread of this dip.
If you’re lucky enough to have leftover whipped feta tomato dip, keep the leftovers in an airtight container in the fridge for 3-5 days. Unfortunately, this isn’t a good one to freeze.
You shouldn’t have trouble heating dips made with Greek yogurt and cream cheese instead of serving them cold. To bake it, transfer the dip to a small baking dish, cover it with foil, and bake at 350°F for 10-15 minutes or until the dip is heated through. Top with roasted tomatoes and olives before serving.
If you were hoping for a creamy vegan dip, you’d have to swap the Greek yogurt, cream cheese, and feta with their vegan counterparts. Fortunately, you can easily find these substitutions in stores and online.
If you love this recipe I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
Whipped Feta Dip with Roasted Tomatoes and Olives
- 1 cup plain Greek yogurt
- 8 oz whipped cream cheese
- 12 oz crumbled feta cheese
- 2 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
- 2 sprigs fresh dill, chopped *and extra for garnish
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano
- 1 pint cherry tomatoes *for garnish
- 8 kalamata olives *for garnish
- Place 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).
- Zest and juice the fresh lemon and chop the fresh dill.
- Combine 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.
- Pour 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.
*This recipe has been updated from the original version posted June 5, 2020
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