Whipped Feta Dip with Garden Tomatoes & Basil

There are certain smells that instantly take you back to a place.

For me, it's fresh basil, vine-ripened tomatoes, and lemons.

Ever since our trip to Italy last year, that combination has reminded me of wandering through little markets, stopping at cafés, and realizing that some of the best meals we had were also the simplest. Fresh ingredients, good olive oil, and food meant to be shared.

Now that my own basil and tomato plants are finally producing, I find myself thinking about that trip every time I step onto the deck to pick a handful of herbs or a few ripe tomatoes from my planter box.

This recipe is inspired by exactly that. It's simple, fresh, and one of my favourite appetizers to put out when friends stop by on a warm summer evening.

Whipped Feta Dip with Garden Tomatoes & Basil

Ingredients

For the whipped feta

• 200 g block feta cheese

• ½ cup plain Greek yogurt

• 1 tbsp olive oil

• Juice of ½ lemon

• Fresh cracked pepper

For the topping

• 1 cup cherry tomatoes

• 1 tbsp olive oil

• Handful of fresh basil, torn

• Hot honey, for drizzling

• Flaky sea salt

• Fresh cracked pepper

For serving

• Crostini

• Warm pita

• Crackers

• Fresh vegetables

Directions

1. Toss the cherry tomatoes with olive oil and roast at 400°F for 20 minutes, until soft and lightly blistered.

2. While the tomatoes cook, blend the feta, Greek yogurt, olive oil, lemon juice, and pepper until smooth and creamy.

3. Spread the whipped feta onto a shallow serving plate.

4. Spoon the warm roasted tomatoes over top.

5. Finish with torn basil, a drizzle of hot honey, flaky sea salt, and fresh cracked pepper.

6. Serve immediately with crostini, pita, crackers, or fresh vegetables.