This easy Mediterranean Whipped Feta Summer Dip is one I’m making on repeat as a Menopause Nutritionist. It’s packed with protein, healthy fats and fibre, and has a zesty lemon punch that is fresh and nourishing.
As a menopause nutritionist, my goal is to get in the macronutrients that matter. Protein for building muscle and repairing the body, healthy fats for brain and hormones, and fibre for digestion and detoxification. This dip checks all the boxes. Make it with just a handful of ingredients in 3 easy steps.
This dip is a variation of my Baked Lemon Ricotta dip and Easy 5 Minute Whipped Feta Dip. You might also love my Creamy Garlic Hummus and Green Goddess Dressing to serve with veggies on your charcuterie platter.
Serve this dip with cucumber slices, torn up French or Italian bread, or healthy crackers.
Equipment you will need
Oven-safe dish for roasting the tomatoes
Blender or food processor for whipping the feta cheese
Ingredients you will need
- 2 cups cherry tomatoes
- 4 Tbsp olive oil
- 3 garlic cloves
- 4oz feta cheese
- 1/2 cup Greek yogurt
- 1/2 lemon, juiced
- 2 sprigs thyme
- 1 tsp capers
How to make whipped feta dip
- Preheat the oven to 400F. Add the cherry tomatoes to the oven-safe dish and toss with the olive oil and chopped garlic. Bake for 20 minutes, then increase the heat to broil and cook for another 10 minutes. Watch closely so that the tomatoes blister and brown, but don’t burn
- While the tomatoes are roasting, add the feta, lemon juice and yogurt to a food processor and whip or puree for about a minute until smooth and creamy. Transfer to a shallow platter and use a spatula to smooth out, leaving it about an inch thick
- Top the whipped feta with the roasted garlic tomatoes, plus the oil it was cooking in. Garnish with the capers and thyme
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Easy Mediterranean Whipped Feta Summer Dip
Equipment
- Food processor or blender https://amzn.to/43exz7Y
- Oven-safe dish
Ingredients
- 2 cups cherry tomatoes
- 4 Tbsp olive oil
- 3 garlic cloves
- 4 oz feta cheese
- 1/2 cup Greek yogurt
- 1/2 lemon juiced
- 2 sprigs thyme
- 1 tsp capers
Instructions
- Preheat the oven to 400F. Add the cherry tomatoes to the oven-safe dish and toss with the olive oil and chopped garlic. Bake for 20 minutes, then increase the heat to broil and cook for another 10 minutes. Watch closely so that the tomatoes blister and brown, but don't burn
- While the tomatoes are roasting, add the feta, lemon juice and yogurt to a food processor and whip or puree for about a minute until smooth and creamy. Transfer to a shallow platter and use a spatula to smooth out, leaving it about an inch thick
- Top the whipped feta with the roasted garlic tomatoes, plus the oil it was cooking in. Garnish with the capers and thyme
Nutrition
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