Whipped Feta Dip with Roasted Cherry Tomatoes & Honey

🔥 Prep

• Crumble 200 g feta cheese into a bowl.
• Measure out 100 g Greek yogurt.
• Halve 300 g cherry tomatoes.
• Peel and mince 4 cloves garlic.
• Strip leaves from 3 sprigs fresh thyme (about 1 tsp).
• Zest 1 tsp lemon and juice 1 tbsp lemon.
• Measure 2 tbsp honey, 0.5 tsp red chili flakes, 0.5 tsp salt, 0.5 tsp black pepper, 45 ml olive oil, and 15 g pine nuts.
• Slice 4 pcs pita bread into wedges.

🔥 Cook

• 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment.
• 2. Toss the halved cherry tomatoes with 15 ml olive oil, 2 cloves minced garlic, thyme leaves, a pinch of salt, and pepper; spread on the sheet.
• 3. Roast the tomatoes for 12-15 minutes until blistered and slightly caramelized, stirring halfway.
• 4. In a food processor, combine the feta, Greek yogurt, remaining 2 cloves garlic, lemon zest, lemon juice, remaining 30 ml olive oil, salt, and pepper.
• 5. Blend on medium speed for 30 seconds until smooth and creamy; scrape down sides and blend another 15 seconds if needed.
• 6. Transfer the whipped feta dip to a serving bowl, then drizzle with 1 tbsp honey and sprinkle with red chili flakes.
• 7. Remove the roasted tomatoes from the oven, transfer to a bowl, and drizzle with the remaining 1 tbsp honey and a pinch of red chili flakes; toss to coat.
• 8. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently.
• 9. To serve, spread the whipped feta on a platter, top with the roasted tomatoes, sprinkle toasted pine nuts, and arrange pita wedges around; assemble and enjoy.

🔥 Serve

• Garnish the dip with an extra drizzle of honey and a light sprinkle of red chili flakes for added shine and heat.
• Serve immediately with warm pita wedges for dipping.
• Optional: add a side of olives or cucumber slices for a fresh contrast.