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Whipped Feta with Roasted Tomatoes

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For 4 servings 

Whipped Feta:

  • 200 g Greek yogurt (or natural skyr,)

  • 300 g of feta cheese, e.g. PUCK feta

  • 1 tbsp. liquid honey or maple syrup 

  • The finely chopped peel of 1 lemon

  • Season with lemon juice and pepper

Baked tomatoes

  • 300g mixed coloured cherry tomatoes

  • 2 cloves garlic, minced 

  • Good amount of olive oil to generously coat the tomatoes 

  • 6 basil leaves, roughly chopped 

  • Seasoned with sea salt and cracked black pepper


  1. For the feta dip: Blend all the ingredients together until combined, soft and creamy. NOTE: don’t over process as the mixture will become to watery. Pour the dip into a bowl and refrigerate until serving.

  2. Baked tomatoes: Preheat the oven to 200 degrees (C). Put the tomatoes in a dish and add olive oil, garlic, basil, sea salt and pepper and mix well. Bake the tomatoes for approx. 30 minutes until the tomatoes are "wrinkled". Let the tomatoes cool.

  3. Place the tomatoes, with juice, on the whipped feta  and serve immediately. Decorate if necessary with more basil. Enjoy! 

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