Whipped Feta with Roasted Vegetables

Easy Whipped Feta with Roasted Vegetables will become your new favorite side dish or appetizer. It’s creamy, flavorful, and perfect to share with a crowd.

If you love fun recipes like this, be sure to try my Bacon Wrapped Dates, Blistered Shishito Peppers, Tomato and Basil Bruschetta, and this Burrata Appetizer!

A whipped feta recipe with roasted vegetables on a bed of whipped feta.

Why I love this recipe:

  • Impressive – it’s beautiful and elegant, but know one could guess how easy it was to make.
  • Quick – Just throw the veggies in the oven while you whip the feta and you will have it done in less than 30 minutes.
  • Side Dish or Dip – We enjoy this beautiful side dish with Thanksgiving dinner, Crab legs, Rack of lamb or Beef Tenderloin. Or serve it as a creamy feta cheese dip with pita bread or crusty bread.

How to make Whipped Feta with Vegetables:

Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed then add a little more olive oil if needed for smooth texture. (The whipped feta can be made up to 3 days in advance, stored in the fridge).

Two images of a block of feta in a food processor with olive oil before and after it's blended.

Roast Veggies: Cut all the vegetables so they are roughly the same size. Coat a large baking sheet with nonstick cooking spray. Add vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar then toss to combine. Roast for about 20 minutes, tossing the veggies halfway through cooking, until tender.

Roasted vegetables on a baking sheet, fresh out of the oven.

Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16×10). Top with roasted vegetables then garnish with fresh parsley, if desired.

A close image of whipped feta dip with roasted vegetables and herbs with a spoon scooping some.

Make Ahead Instructions:

To Make Ahead: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve.

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Recipe

Roasted Veggies:

  • 1 zucchini , medium, cut into ½ inch pieces
  • 1 fresh broccoli , small, cut into 1 inch florets
  • 1 sweet potato , small, peeled and cut into ½ inch pieces
  • 1 bell pepper , red yellow or orange, cut into 1 inch pieces
  • 1 cup cherry tomatoes
  • 1 red onion , small, chopped into 1 inch pieces
  • 3 cloves garlic , minced
  • ½ teaspoon kosher salt
  • 1 teaspoon za’atar , or dried oregano
  • ¼ teaspoon crushed red pepper flakes , optional
  • 3 Tablespoons olive oil , (or more if needed)
  • fresh chopped parsley , for garnish (optional)
  • Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed. Add a little more olive oil if needed for smooth texture. (Can be made up to 3 days in advance, stored in the fridge):

  • Roast Veggies: Cut all the vegetables so they are roughly the same size, this will make sure they cook evenly and all at the same time.

  • Preheat Oven to 425 degrees and coat a large baking sheet with nonstick cooking spray. Add the vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar. Toss to combine.

  • Roast for about 20 minutes, tossing the veggies half way through cooking, until tender.

  • Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16×10). Top with roasted vegetables. Garnish with fresh parsley, if desired.

Make Ahead Instructions: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve.

Calories: 287kcalCarbohydrates: 17gProtein: 8gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 560mgPotassium: 537mgFiber: 4gSugar: 5gVitamin A: 5416IUVitamin C: 98mgCalcium: 211mgIron: 1mg

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