Fire Roasted Tomato & Whipped Feta Dip
Creamy, savory, and full of cozy fall flavor, this dip combines roasted canned tomatoes, garlic, and herbs with tangy whipped feta. It’s perfect for pairing with crostini, pita chips, or roasted veggies at autumn gatherings.
What you'll need:
For the Roasted Tomato Base:
1 (14.5 oz) can fire-roasted diced tomatoes, drained
2 cloves garlic, minced
2 tbsp olive oil
1 tsp balsamic vinegar
½ tsp smoked paprika
½ tsp dried thyme (or rosemary)
Salt & black pepper, to taste
For the Whipped Feta Layer:
6 oz feta cheese (block-style, not crumbled)
3 oz cream cheese, softened
2 tbsp sour cream (or plain Greek yogurt)
1 tbsp honey
1 tbsp olive oil
pinch of salt
Optional Garnishes:
Chopped fresh basil
A drizzle of balsamic glaze or hot honey
Crushed red pepper flakes
Toasted walnuts seeds for crunch
How to make it:
Preheat oven to 425°F.
On a parchment-lined sheet, toss drained tomatoes with olive oil, garlic, vinegar, paprika, thyme, salt, and pepper. Roast for 20–25 minutes, until edges start to caramelize and most of the liquid is gone.
In a mixing bowl, combine feta, cream cheese, sour ceam, honey, and olive oil. Blend until smooth and fluffy (1–2 minutes). Scrape sides as needed.
Spread the whipped feta on a shallow bowl or small platter. Spoon the roasted tomato mixture over the top.
Finish with basil, balsamic glaze, or toasted nuts for texture. Serve warm or room temp with toasted baguette slices, pita chips, or even sweet potato fries.
Hosting Tip:
Make the whipped feta up to 2 days ahead and store it in the fridge. Just roast the tomatoes before serving and assemble for a fresh, melty, fall-perfect appetizer.
If you try this dip, tag @hollandhouse.eatery — I’d love to see your fall spread!