Whipped Feta Dip
Preparation Time: 10 min
Cooking Time: 20 min
Serves 6
INGREDIENTS
Roasted Tomatoes:- 5 oz. grape tomatoes
- 1 tablespoon DaVinci olive oil
- 1/4 teaspoon sea salt
- 6 oz. crumbled fetas, room temperature
- 4 tablespoons DaVinci extra virgin olive oil
- 2 tablespoons water
- 2 garlic cloves
- 1 lemon, zest only and divided
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper + couple pinches more for topping
- 1/2 teaspoon black sesame seeds, for garnish
- 2 tablespoons Reese Non Pareil Capers, to top
- couple small basil leaves for garnish
DESCRIPTION
A versatile dip thats creamy, refreshingly light, tangy and savory. Dive in with your favorite crackers, veggies, enjoy on toast, or spread on sandwiches.
DIRECTIONS
1. Preheat oven to 350F.
2. Place the tomatoes on a rimmed baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon sea salt.
3. Roast in the oven for 15 – 20 minutes until they are blistered and starting to burst.
4. While the tomatoes are roasting, place the feta, oil, water, garlic, zest of 1/2 of the lemon, salt, and 1/4 teaspoon pepper into the food processor.
5. Process for 1 – 2 minutes until completely creamed together and smooth. Transfer the whipped feta to a serving bowl.
6. Top with the roasted tomatoes, capers, a drizzle of extra virgin olive oil, black sesame seeds, small basil leaves, the remaining zest of the lemon, and a couple pinches of ground pepper.
2. Place the tomatoes on a rimmed baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon sea salt.
3. Roast in the oven for 15 – 20 minutes until they are blistered and starting to burst.
4. While the tomatoes are roasting, place the feta, oil, water, garlic, zest of 1/2 of the lemon, salt, and 1/4 teaspoon pepper into the food processor.
5. Process for 1 – 2 minutes until completely creamed together and smooth. Transfer the whipped feta to a serving bowl.
6. Top with the roasted tomatoes, capers, a drizzle of extra virgin olive oil, black sesame seeds, small basil leaves, the remaining zest of the lemon, and a couple pinches of ground pepper.