Preheat oven to 400 degrees. Line a medium rimmed baking pan with foil.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Bring a taste of the Mediterranean to your next party. Super easy to make, this creamy, sweet and savory dip is fabulous with grilled pita bread and fresh veggies.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ (12-oz.) container cherry tomatoes on the vine | ||
| 1 medium shallot, sliced ¼ in. thick | ||
| 2 large cloves garlic, peeled | ||
| 6 tbsp. Gustare Vita olive oil, divided | ||
| ¼ tsp. coarsely ground Hy-Vee black pepper, plus additional for garnish | ||
| 2 (4-oz.) containers Soirée traditional feta crumbled cheese | ||
| ½ c. Hy-Vee half & half | ||
| 1 ½ tsp. chopped fresh chives, plus additional for garnish | ||
| Hy-Vee honey, for garnish | ||
| Chopped roasted and salted shelled pistachios, for garnish | ||
| Lemon zest, for garnish | ||
| Grilled pita bread and fresh vegetables, for serving |
Things To Grab
- Medium rimmed baking pan
- Aluminum foil
- Blender
- Serving bowl
Directions
Place tomatoes, shallot and garlic in a single layer in prepared baking pan. Drizzle with 1 Tbsp. olive oil; sprinkle with ¼ tsp. pepper; toss to coat. Roast for 15 to 20 minutes or until tomatoes, shallot and garlic are fork-tender.
Set aside tomatoes. Place roasted shallot, garlic, remaining 5 Tbsp. olive oil, feta cheese, half & half and 1½ tsp. chives in a blender. Cover and blend for 1 to 2 minutes on high or until nearly smooth.
To serve, transfer whipped feta to a serving bowl. Top with roasted cherry tomatoes. Garnish with honey, pistachios, lemon zest and additional chives, if desired. Serve with pita bread and fresh vegetables for dipping.
Nutrition facts
Servings
120 Calories per serving
2 Tbsp. each
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 15mg
- Sodium: 230mg
- Total Carbohydrates: 3g
- Protein: 5g
Daily Values
0%
Iron 0%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 0%