Description
This Easy Whipped Feta with Roasted Vegetables recipe combines the creamy, tangy richness of whipped feta cheese with the sweet and savory flavors of roasted vegetables. It’s a quick, versatile dish perfect as a healthy snack, lunch, or crowd-pleasing appetizer. Minimal ingredients and simple steps make it beginner-friendly, adaptable to seasonal veggies or dietary preferences, and packed with nutrition from fresh produce and quality dairy.
Ingredients
Scale
Whipped Feta Mixture
- 8 oz (225 g) feta cheese (crumbled)
- 1/4 cup (60 g) Greek yogurt or cream cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil, plus extra for drizzling
- 1–2 cloves garlic (minced)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (basil, thyme, or oregano), for garnish
Roasted Vegetables
- 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, red onions), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1–2 cloves garlic (minced)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop your mixed vegetables into bite-sized pieces. In a bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes until they are caramelized and tender, stirring halfway through to ensure even cooking.
- Whip the Feta Mixture: While the vegetables roast, crumble the feta cheese into a food processor or blender. Add Greek yogurt or cream cheese, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning and lemon juice to taste.
- Combine and Garnish: Once the vegetables are roasted and slightly cooled, either gently fold them into the whipped feta mixture or arrange the whipped feta on a serving plate and pile the roasted vegetables on top. Finish with a sprinkle of fresh herbs and an additional drizzle of olive oil for extra freshness and sparkle.
Notes
- Use good-quality, authentic feta for the best flavor and creaminess.
- If feta is too salty, rinse briefly under cold water and pat dry before whipping.
- Don’t overcook vegetables; aim for tender with a slight crispness to retain texture.
- Prepare the whipped feta and roasted vegetables separately ahead of time and combine just before serving.
- Substitute olive oil with avocado or flavored oils for varied flavor profiles.
- To add a spicy kick, incorporate red pepper flakes or harissa.
- For a vegan version, use plant-based cheese and coconut yogurt.
- Add toasted pine nuts or walnuts on top for added crunch and nuttiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 25 mg
Keywords: whipped feta, roasted vegetables, vegetarian appetizer, Mediterranean, easy recipe, healthy snack, creamy dip