Roasted Tomato and Whipped Feta Dip with Sizzling Shallot Oil
Welcome to a world of flavor where creamy meets tangy, and every bite is a party in your mouth! Imagine the scene: a warm summer evening, friends gathered around, and the aroma of roasted tomatoes filling the air. This Roasted Tomato and Whipped Feta Dip with Sizzling Shallot Oil is more than just an appetizer; it’s a conversation starter, a mood lifter, and a taste bud pleaser all rolled into one.
Equipment
- 10-inch Skillet (I like cast-iron, it goes from stove/oven to table)
Ingredients
For the Whipped Feta Dip:
- 8 oz. Feta cheese crumbled
- 1/4 cup olive oil
- 1/4 cup whole milk
- 2 tbsp honey
- 1/4 cup cream cheese
- 1/4 cup water
- Black pepper to taste
For the Sizzling Shallot Oil:
- 1 small shallot diced
- 1/4 cup basil chopped
- 2 tbsp pine nuts chopped
- 1 tbsp chili flakes
- 1 garlic clove chopped
- 1/2 cup grapeseed oil
For the Roasted Tomatoes:
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- 1 garlic clove grated
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F. Wash tomatoes and add to a baking dish. Season with olive oil, salt, pepper, and grated garlic. Mix together and bake for 25-28 minutes until tomatoes are roasted.
- For the dip, combine all whipped feta ingredients in a food processor or blender. Mix until smooth and place in a bowl.
- For the shallot oil, combine all ingredients except for the oil in a bowl. Heat the oil in a saucepan or skillet until shimmering, then add to the bowl with the other ingredients and mix well.
- Layer the roasted tomatoes on top of the whipped feta dip, followed by the sizzling shallot oil. Top with black pepper and a few crushed pine nuts. Serve with a toasted baguette.
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