This creamy Whipped Feta Dip with Roasted Vegetables combines rich, tangy feta with seasonal roasted veggies for a Mediterranean-inspired appetizer. Ready in just 30 minutes, this versatile dip packs both protein and fiber while keeping calories reasonable at 287 per serving.
The perfectly balanced flavors and vibrant presentation make it an ideal choice for both casual gatherings and elegant entertaining. Plus, it’s loaded with vitamins A and C, making it as nutritious as it is delicious.
Ingredients for Whipped Feta Dip
- Feta & Cream Base: 8 oz feta and 4 oz cream cheese (both at room temperature for smooth blending)
- Aromatics: 1 clove minced garlic, 1 tbsp lemon juice
- Oil & Seasoning: 3 tbsp extra virgin olive oil, sea salt to taste
Vegetables for Roasting
- Root & Squash: 1 small sweet potato (½ inch pieces), 1 medium zucchini (½ inch pieces)
- Florettes & Fruits: 1 small broccoli head, 1 cup cherry tomatoes
- Aromatics: 3 cloves minced garlic, 1 small red onion
- Seasonings: ½ tsp kosher salt, 1 tsp za’atar, ¼ tsp red pepper flakes, 3 tbsp olive oil
Step-by-Step Instructions
- Prepare the Whipped Feta: Process feta, cream cheese, olive oil, lemon juice, and garlic until smooth and creamy. Adjust seasoning to taste.
- Prep Vegetables: Cut all vegetables into uniform sizes for even cooking. Heat oven to 425°F.
- Season & Roast: Toss vegetables with oil and seasonings on a baking sheet. Roast for 20 minutes, turning halfway.
- Assemble: Spread whipped feta on a serving platter, top with roasted vegetables, and garnish with fresh parsley.
Cooking Techniques
The magic of this recipe happens in two simple steps! First, we’re creating the creamiest whipped feta by letting the food processor do all the work. Room temperature cheese is your best friend here – it blends much more smoothly than cold cheese.
For the veggies, the key is cutting them into similar-sized pieces so they roast evenly. The high heat (425°F) helps create those nice caramelized edges that make roasted vegetables extra tasty.
Make-Ahead & Storage Tips
Good news! You can make the whipped feta up to 3 days before you need it. Just keep it in an airtight container in the fridge. If it feels a bit firm when you take it out, let it sit at room temperature for 15-20 minutes and give it a quick stir.
For leftover roasted vegetables, store them separately from the whipped feta in the fridge for up to 4 days. They’re amazing cold or quickly reheated in a 350°F oven for 5-7 minutes.
Easy Substitutions
This recipe is super flexible! Don’t have za’atar? Regular dried oregano works great. Feel free to swap out any of the vegetables based on what’s in your fridge – cauliflower, carrots, or mushrooms would be wonderful.
If cream cheese isn’t handy, Greek yogurt makes a nice substitute in the whipped feta. Just use a little less since it’s thinner than cream cheese.
Serving Suggestions
Serve this gorgeous dip warm or at room temperature with your favorite pita chips or warm flatbread. It makes a beautiful centerpiece for a party spread or a lovely light meal.
Try adding a drizzle of honey over the top for a sweet contrast, or sprinkle with extra za’atar and red pepper flakes for more kick. Leftovers taste amazing spread on sandwiches or mixed into pasta!
Whipped Feta Dip with Roasted Vegetables
Equipment
- food processor
- large baking sheet
- Serving platter
Ingredients
Whipped Feta
- 8 oz block feta cheese drained, room temperature
- 4 oz cream cheese room temperature
- 3 Tablespoons extra virgin olive oil or more to taste
Roasted Veggies
- 1 zucchini medium, cut into ½ inch pieces
Instructions
- In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing.
- Preheat Oven to 425 degrees and coat a large baking sheet with nonstick cooking spray. Add the vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar. Toss to combine.
- Roast for about 20 minutes, tossing the veggies half way through cooking, until tender.
