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 350˚F.
2. Place the tomatoes on a rimmed baking sheet lined with parchment paper. Drizzle with 1 tbsp of olive oil and sprinkle with 1/4 tsp 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 tsp 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.
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