Go Back

Whipped Feta Dip with Roasted Veggies, Cucumber and Herbs

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Appetizer, Dip
Ingredients Method Notes

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

Method
 

Roasted Veggies
  1. Pre-heat oven to 415 degrees
  2. Toss rinsed and dried veggies in olive oil and dried herbs, salt, and pepper.
  3. Roast veggies on a lined baking sheet or in a medium cast iron pan for 18 minutes.
  4. While the veggies are roasting prepare the dip.
  5. After 18 minutes, remove from the oven and allow to cool slightly.
  6. While the veggies are roasting prepare the dip.
Dip
  1. 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.
  2. Blend until you reach your desired consistency adding in more olive oil as needed. Add salt as needed.
Plating
  1. Spoon dip into a large shallow bowl. Create a swirl design in the dip.
  2. Spoon the roasted veggies along the edge of 3/4 of the bowl.
  3. Spoon 1-2 tablespoons of the roasting oil onto the swirl in the dip.
  4. Spoon the fresh diced cucumber on top of the roasted veggies.
  5. 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.