A flavorful dip recipe made with Greek yogurt, whipped cream cheese, olive oil, herbs, and fresh lemon, topped with roasted tomatoes and kalamata olives.
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.
Notes
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.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.I also love using it as a dipping sauce for juicy grilled steaks and grilled chicken kabobs.