This zesty and tangy dip, paired with roasted artichokes and cherry tomatoes, is an excellent start to any meal. It goes perfectly with crackers or crusty bread.
On the Ingredients
- Feta is a brined sheep milk cheese from Greece. It has a soft, crumbly texture and salty flavor. Because it is made with sheep milk, feta is very low in lactose, making it a safer choice for people suffering from lactose intolerance. Though feta may also be made with a mixture of sheep and goat milk, it cannot be made with more than 30% goat milk. (Read more about feta).
- Artichokes are the budding flower heads of a perennial plant from the Mediterranean. Before the flower blooms, the bottom portion of the leaves and the heart of the bud are edible. They have a fresh earthy flavor. The artichoke hearts are often preserved, adding a tanginess.
Whipped Feta with Roasted Artichokes and Tomatoes
Servings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesThis zesty and tangy dip, paired with roasted artichokes and cherry tomatoes, is an excellent start to any meal. It goes perfectly with crackers or crusty bread.
Ingredients
2 cans artichoke hearts
1 tbsp olive oil
salt and pepper to taste
1 pt cherry tomatoes
1 bulb garlic
- Whipped Feta
1 cup crumbled feta
1/2 cup greek yogurt
2 tbsp olive oil
zest of 1 lemon
2 tbsp chopped parsley
1/4 tsp black pepper
salt to taste
- To Serve
crackers or crispy bread
olive oil to drizzle
feta to crumble
Directions
- Drain the artichoke hearts and lightly squeeze each one to remove the excess liquid (not so hard that they crush). Lay the hearts out on a wire rack and let them air dry for about 30 minutes.
- Preheat oven to 400° F.
- Toss the artichoke hearts and cherry tomatoes in a tbsp of olive oil and season with salt and pepper. Lay them out on a baking sheet. Cut the garlic bulb in half, drizzle with olive oil, and wrap in aluminum foil. Set it on the sheet.
- Bake for 30 minutes, Stirring the artichoke hearts every 10 minutes.
- Take the sheet out of the oven, unwrap the garlic, and let it cool for ten minutes. Then, gently squeeze the roasted garlic out of its skins.
- Combine the feta, yogurt, olive oil, zest, parsley, garlic, and black pepper in a food processor, then blitz until smooth. Salt to taste.
- Spread the whipped feta on a serving plate and top with the roasted artichokes and tomatoes. Drizzle with olive oil and crumble some feta on top. Serve with crackers or crusty bread.
