Whipped Feta With Roasted Tomatoes & Garlic

Flavours explode in this whipped feta dip with roasted cherry tomatoes and garlic. Served with crispbreads, crackers, sourdough bread, or whatever low...

By Alex

• Aug 03, 2026 • 0 Comments •

5.0

Whipped Feta With Roasted Tomatoes & Garlic

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Flavours explode in this whipped feta dip with roasted cherry tomatoes and garlic. Served with crispbreads, crackers, sourdough bread, or whatever low-carb or gluten-free alternative you have, this amazing appetizer will have everyone talking! Great for the holidays, as part of a mezze platter or as a dinner party starter.

Whipped Feta Dip

You might have seen it on Tik Tok, Instagram or it’s popped up in a cooking magazine, but whipped feta is THE appetiser of the season!

In this Mediterranean-inspired dip or spread recipe, the feta is blended with Greek yoghurt (or sour cream, in my case) and a little olive oil until it’s smooth and fluffy like whipped cream.

The added yoghurt or sour cream takes down the saltiness of the feta and adds a little tang. I’ve seen it made with cream cheese too, so there are many variations. You will often see additions of lemon zest or garlic as well.

In my dish, I top the whipped feta with slow-roasted cherry tomatoes and garlic, which bring a beautiful contrast of sweetness and that lovely caramelised acidity. You can taste a hint of cinnamon and cumin seeds, which adds to the whole Mediterranean flair of this recipe. This is a must-try feta recipe!

How To Serve Whipped Feta

Whipped feta is versatile and can be served as a dip, slathered on toast and sandwiches, dolloped into soups, and more.

As an appetizer or finger food, I usually serve it with crackers or mini sourdough toasts and provide a few teaspoons on the side.

I always recommend that my guests scoop some tomatoes and garlic along with the feta as it’s the combination of flavours that makes everyone go WOW. As my friend said recently, ‘I love this a lot, I want to make it for Christmas’ – which is a sign this recipe belongs on the Cooked & Loved website.

For a low-carb or grain-free version, you would serve this dip with suitable crackers or in lettuce cups. It could be fun on top of roasted potato chips or with grilled eggplant.

Leftover whipped feta is lovely over sourdough with sliced tomatoes, cucumber or avocado on top. It can be stirred into scrambled eggs and is very nice in any soup but especially pumpkin or tomato soup.

Ingredients You Need

Feta – there are a few types of feta, some saltier, some more crumbly. You can use any feta, but my preference is the smooth kind like Danish feta. I find that it’s less salty and easier to whip. Greek feta also comes in varieties, and I recommend going for the less grainy/crumbly one.

Sour cream – you can use full-fat or light sour cream, alternatively unsweetened Greek yoghurt, which will be a little tangier.

Tomatoes – cherry tomatoes or small grape tomatoes are best as they are much sweeter and easier for scooping a couple of pieces with the dip.

Garlic – you need at least one head of garlic, I think I used about 15 cloves at least. Go for smaller to medium cloves or cut the larger ones in halves. It might seem like a lot of garlic but its flavour is very mellow after roasting.

Spices – cumin seeds and cinnamon – guys, trust me on these ones! The smell of tomatoes roasting with these spices will make you think you’re baking dessert.

How To Make Roasted Cherry Tomatoes & Garlic

You will find the full recipe card with ingredients and nutritional breakdown below. Here are some step-by-step photos to guide you along.

Step 1. Preheat the oven to 180 C / 355 F.

Step 2. Cut tomatoes in halves and peel the garlic but leave whole. Place both on a flat baking sheet, drizzle with olive oil and sprinkle evenly with cumin seeds, cinnamon and salt. Use your hands to toss everything together and spread on the tray. I like to turn all of the tomatoes facing up so that the juices don’t escape too much.

Step 3. Pop in the oven for about 35-40 minutes, no need to turn or stir anything but you might want to turn the baking tray around if your oven has hidden hot spots.

Once ready, remove the tray and let it cool down slightly. Use a spatula to scrape off the tomatoes and garlic, and all the yummy juices, into a bowl and set aside.

How To Make Whipped Feta Dip

This part is easy! You will need either of the following to whip the feta: a food processor, a high-speed blender, an electric whisk or a stick blender, which I used.

Break feta into chunks and add to a bowl together with sour cream or Greek yoghurt. If using Greek yoghurt, the dip will be tangier; if sour cream, it will be more creamy, rich and a little less tangy. Your choice! I like sour cream here. Drizzle olive oil and add a splash of water (about 2 tbsp) if using sour cream.

Blend until whipped, smooth texture. Stop and start, scraping the sides along the way. If it feels too thick and your blending tool is struggling, add another splash of water.

Finish the dish by spreading the whipped feta in a serving bowl. Make a deeper indent in the middle and top with roasted tomatoes and garlic. Drizzle the whole thing with a little extra olive oil, a pinch or two of chilli flakes and some aromatic fresh mint or basil. I used mint and it was gorgeous.

Recipe Tip

Some feta cheese is quite crumbly, so even after lots of blending and processing, it might still have a grainy texture. You can leave it like that, or you can pass it through a fine-mesh strainer to work out most of those tiny feta bits and improve the texture. This will give you luxuriously smooth, velvety whipped feta.

More Recipes With Feta

Full Recipe

Find the full list of ingredients, instructions, and nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Description

This whipped feta dip with roasted cherry tomatoes and garlic can be served with crispbreads, crackers, sourdough bread, or whatever low-carb or gluten-free alternative you have. It’s an amazing appetizer full of flavours that will have everyone talking! Great for the holidays, as part of a mezze platter or as a dinner party starter.

Make Roasted Tomatoes & Garlic

Preheat oven. Preheat the oven to 180 C / 355 F.
Prepare tomatoes. Cut tomatoes in halves and peel the garlic but leave whole. Place both on a flat baking sheet, drizzle with olive oil and sprinkle evenly with cumin seeds, cinnamon and salt.
Use your hands to toss everything together and spread on the tray. I like to turn all of the tomatoes facing up so that the juices don’t escape too much.
Roast tomatoes. Pop in the oven for about 35-40 minutes, no need to turn or stir anything but you might want to turn the baking tray around if your oven has hidden hot spots.
Once ready, remove the tray and let it cool down slightly. Use a spatula to scrape off the tomatoes and garlic, and all the yummy juices, into a bowl and set aside.

Make whipped feta

Set up the blender. You will need either of the following to whip the feta: a food processor, a high-speed blender, an electric whisk or a stick blender, which I used.
Get ingredients ready. Break feta into chunks and add to a bowl together with sour cream or Greek yoghurt. If using Greek yoghurt, the dip will be tangier; if sour cream, it will be more creamy, rich and a little less tangy. Your choice! I like sour cream here. Drizzle olive oil and add a splash of water (about 2 tbsp) if using sour cream.
Whip. Blend until whipped, smooth texture. Stop and start, scraping the sides along the way. If it feels too thick and your blending tool is struggling, add another splash of water.

Notes

Recipe Tip: Some feta cheese is quite crumbly, so even after lots of blending and processing, it might still have a grainy texture. You can leave it like that, or you can pass it through a fine-mesh strainer to work out most of those tiny feta bits and improve the texture. This will give you luxuriously smooth, velvety whipped feta.

If using Greek yoghurt, the dip will be tangier; if sour cream, it will be more creamy, rich and a little less tangy. Your choice! I like sour cream here. Drizzle olive oil and add a splash of water (about 2 tbsp) if using sour cream.

Nutrition

Serving Size: A few tablespoons of dip with tomatoes & garlic
Calories: 193
Sugar: 3.1 g
Sodium: 553.3 mg
Fat: 17.2 g
Carbohydrates: 6 g
Fiber: 0.8 g
Protein: 5.3 g
Cholesterol: 37.2 mg

Keywords: Feta Recipes, Cherry Tomatoes, Appetizers, Finger Food, Starter, Holidays, Christmas, Thanksgiving, Mediterranean Recipes

More Mediterranean Recipes

Avocado Halloumi Salad With Mediterranean Dressing

Low-Carb Greek Chicken Bowls (Keto, Gluten-Free)

Spanish Cauliflower Rice (With Chorizo, Chicken & Shrimp)

Pumpkin Tahini & Cashew ‘Hummus’ Dip

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Grandma Denny’s Homemade Ranch Dip

My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!

PIN Grandma Denny’s Homemade Ranch Dip to try it later!

My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.

This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.

Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.

Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this dip with onion powder?

I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.

Can you make this homemade ranch dip with Greek Yogurt?

I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)

Want a version of ranch dip with more texture?

You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.

How to Make Grandma Denny’s Homemade Ranch Dip:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
Grate a small amount of raw onion into a bowl. (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
Add mayo and sour cream to bowl.
Then add Beau Monde Seasoning and dried dill weed (affiliate link).
Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
Let the dip chill in the refrigerator for at least an hour or two for best flavor.
Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
I tested this out on my friend Robin and she gave it two thumbs up!

More Tasty Vegetable Dips You Might Like:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

1 cup sour cream (see notes)
1 cup mayo (see notes)
1 tsp. grated onion
2 tsp. dried dill weed
2 tsp. Beau Monde Seasoning (see notes)

Instructions

Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
Chill an hour or so before serving.

Notes

I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.

My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.

This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.

Recipe from my Grandma Denny, who was a wonderful cook!

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach.

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.

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