Whipped Feta Dip with Roasted Veggies, Cucumber and Herbs

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The weather is finally turning and its beginning to warm up and we couldn’t be more excited. If you are anything like us, as soon as the temperature hits 70, we fling open our windows and start planning patio parties and family cookouts.

One of the beauties of spring parties is that the menu is usually made up of light and refreshing items that are quick and easy to prepare and involve little to no cooking; think finger sandwiches, pasta salads, veggie salads, fruits and cocktails. Besides a good charcuterie board, a tasty dip is one item that often served at our gatherings. Not only are dips a crowd favorite but they are easy to make and can be made several hours to a day in advance. This whipped feta dip is one of our favorites and was a major hit the last time we made it. It’s a little salty and creamy and it pairs exceptionally well with our large or extra-large board.

If you are hosting any type of intimate gathering this season, this is a good dip to serve. Oh, don’t forget to place an order for our large or extra-large charcuterie board to serve alongside this perfect dip.

As always, our mission whether through our charcuterie boards or these recipes, is to help you to be thoughtful hosts and plan memorable gatherings that spark joy and evoke feeling of comfort and togetherness.

If you make this recipe, be sure to let us know how it turned out. We would love to hear from you.

Whipped Feta Dip with Roasted Veggies, Cucumber and Herbs

Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Dip
Servings 6 people

Ingredients
  

  • 2 cups tri color cherry tomatoes
  • 1 cup diced eggplant
  • 1/2 cup of diced cucumber
  • 3 cloves finely minced garlic
  • 1/2 cup good olive oil
  • 2 table of finely chopped rosemary and thyme
  • 1/2 tea each of
  • dried thyme
  • dried oregano
  • salt
  • pepper
  • onion powder
  • dried parsley
  • dried basil
  • dried dill

Instructions
 

Roasted Veggies

  • Pre-heat oven to 415 degrees
  • Toss rinsed and dried veggies in olive oil and dried herbs, salt, and pepper.
  • Roast veggies on a lined baking sheet or in a medium cast iron pan for 18 minutes.
  • While the veggies are roasting prepare the dip.
  • After 18 minutes, remove from the oven and allow to cool slightly.
  • While the veggies are roasting prepare the dip.

Dip

  • Into a high-powered blender or a food processor, add the feta (crumble before adding), yogurt, red pepper, pepper, onion powder, and 1/4 cup of good olive oil.
  • Blend until you reach your desired consistency adding in more olive oil as needed. Add salt as needed.

Plating

  • Spoon dip into a large shallow bowl. Create a swirl design in the dip.
  • Spoon the roasted veggies along the edge of 3/4 of the bowl.
  • Spoon 1-2 tablespoons of the roasting oil onto the swirl in the dip.
  • Spoon the fresh diced cucumber on top of the roasted veggies.
  • Garnish the dip with finely chopped fresh rosemary and thyme.

Notes

Serve alongside our XL charcuterie board or with crackers and grilled naan bread.
In the warmer months substitute the roasted veggies for diced and marinated cherry tomatoes, diced cucumber, grilled corn and asparagus tips.

Are you hosting a gathering and plan to serve this dip alongside one of our charcuterie boards? If so, start your order or email us and let us answer any questions you have.

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Pair this recipe with one our charcuterie boards.
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