Sides

Whipped Feta Dip with Roasted Tomatoes

Step 1 of 7

Place all ingredients for the roasted tomatoes in the baking dish. Set the oven to 180 degrees, roast tomatoes for about 45-55 min.

Ingredients

For the dip

2 block of feta ( about 400-500g)
100g Greek yoghurt
2-3 cloves of garlic
3 tbsp lemon juice
1 tbsp olive oil
Salt and pepper

For the roasted tomatoes

500g cherry tomatoes on the vine
1/2 cup of sunflower oil
5 cloves of garlic
Salt and pepper

Step 2 of 7

Place all ingredients for the dip apart from salt, in the food processor bowl. Choose pure option and let it blend.

Ingredients

For the dip

2 block of feta ( about 400-500g)
100g Greek yoghurt
2-3 cloves of garlic
3 tbsp lemon juice
1 tbsp olive oil
Salt and pepper

For the roasted tomatoes

500g cherry tomatoes on the vine
1/2 cup of sunflower oil
5 cloves of garlic
Salt and pepper

Step 3 of 7

After time is over, scrape the sides of the bowl down and run the food processor once again. Add some salt.

Ingredients

For the dip

2 block of feta ( about 400-500g)
100g Greek yoghurt
2-3 cloves of garlic
3 tbsp lemon juice
1 tbsp olive oil
Salt and pepper

For the roasted tomatoes

500g cherry tomatoes on the vine
1/2 cup of sunflower oil
5 cloves of garlic
Salt and pepper

Step 4 of 7

Refrigerate until tomatoes are done roasting.

Ingredients

For the dip

2 block of feta ( about 400-500g)
100g Greek yoghurt
2-3 cloves of garlic
3 tbsp lemon juice
1 tbsp olive oil
Salt and pepper

For the roasted tomatoes

500g cherry tomatoes on the vine
1/2 cup of sunflower oil
5 cloves of garlic
Salt and pepper

Step 5 of 7

To assemble: Spread the dip in a deep dish.

Ingredients

For the dip

2 block of feta ( about 400-500g)
100g Greek yoghurt
2-3 cloves of garlic
3 tbsp lemon juice
1 tbsp olive oil
Salt and pepper

For the roasted tomatoes

500g cherry tomatoes on the vine
1/2 cup of sunflower oil
5 cloves of garlic
Salt and pepper

Step 6 of 7

Place roasted tomatoes on top and shingle with some juices from roasting the tomatoes.

Ingredients

For the dip

2 block of feta ( about 400-500g)
100g Greek yoghurt
2-3 cloves of garlic
3 tbsp lemon juice
1 tbsp olive oil
Salt and pepper

For the roasted tomatoes

500g cherry tomatoes on the vine
1/2 cup of sunflower oil
5 cloves of garlic
Salt and pepper

Step 7 of 7

Serve with roasted bread or crackers.

Ingredients

For the dip

2 block of feta ( about 400-500g)
100g Greek yoghurt
2-3 cloves of garlic
3 tbsp lemon juice
1 tbsp olive oil
Salt and pepper

For the roasted tomatoes

500g cherry tomatoes on the vine
1/2 cup of sunflower oil
5 cloves of garlic
Salt and pepper

Cooking method:

Food Processor