Whipped Feta Bruschetta Dip
Whipped Feta Bruschetta Dip
Ingredients
For the Bruschetta Topping
- 200 g mini Roma tomatoes, chopped, or any cherry tomatoes
- 1/2 red onion, finely chopped
- 6 basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt and pepper
- 1 tablespoon balsamic vinegar glaze
For the Whipped Feta Dip
- 300-350 g marinated feta in herbs and oil
- 250 g cream cheese, softened
- 1/2 lemon, juiced
For Garnish and Serving
- as needed fresh basil, extra
- as needed balsamic glaze, extra
- as needed ciabatta or Turkish bread, or crackers
Instructions
- 1
Chop the 200g mini Roma tomatoes (or any cherry tomatoes) and place them into a bowl.
⏱️ 3 min
- 2
Add the 1/2 finely chopped red onion and 6 chopped fresh basil leaves to the bowl with the tomatoes.
⏱️ 2 min
- 3
Drizzle 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar glaze over the ingredients. Season with 1 teaspoon of salt and pepper.
⏱️ 1 min
- 4
Mix all the bruschetta topping ingredients thoroughly with a spoon and set aside to marinate.
⏱️ 1 min
- 5
Pour the entire contents of the 300-350g marinated feta (feta and oil) into a blender or food processor cup.
⏱️ 1 min
- 6
Add the 250g softened cream cheese and the juice from 1/2 lemon to the blender cup.
⏱️ 1 min
- 7
Secure the lid on the blender or food processor and blend until the mixture is smooth, delicious, and creamy.
⏱️ 3 min
- 8
Spoon the whipped feta mixture onto a serving plate. Using a spatula, spread the whipped feta evenly across the plate, creating a textured surface.
⏱️ 2 min
- 9
Spoon the marinated bruschetta mixture onto the center of the whipped feta base.
⏱️ 1 min
- 10
Drizzle extra balsamic glaze over the assembled dip and tear and sprinkle fresh basil leaves over the dip for garnish.
⏱️ 1 min
- 11
Serve immediately with crusty bread, such as ciabatta or Turkish bread, or with crackers.
Kitchen Tools
Nutrition Facts (per serving)
Whipped Feta Bruschetta Dip
For the Bruschetta Topping
- 200 g mini Roma tomatoes, chopped, or any cherry tomatoes
- 1/2 red onion, finely chopped
- 6 basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt and pepper
- 1 tablespoon balsamic vinegar glaze
For the Whipped Feta Dip
- 300-350 g marinated feta in herbs and oil
- 250 g cream cheese, softened
- 1/2 lemon, juiced
For Garnish and Serving
- as needed fresh basil, extra
- as needed balsamic glaze, extra
- as needed ciabatta or Turkish bread, or crackers
Instructions
- 1
Chop the 200g mini Roma tomatoes (or any cherry tomatoes) and place them into a bowl.
⏱️ 3 min - 2
Add the 1/2 finely chopped red onion and 6 chopped fresh basil leaves to the bowl with the tomatoes.
⏱️ 2 min - 3
Drizzle 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar glaze over the ingredients. Season with 1 teaspoon of salt and pepper.
⏱️ 1 min - 4
Mix all the bruschetta topping ingredients thoroughly with a spoon and set aside to marinate.
⏱️ 1 min - 5
Pour the entire contents of the 300-350g marinated feta (feta and oil) into a blender or food processor cup.
⏱️ 1 min - 6
Add the 250g softened cream cheese and the juice from 1/2 lemon to the blender cup.
⏱️ 1 min - 7
Secure the lid on the blender or food processor and blend until the mixture is smooth, delicious, and creamy.
⏱️ 3 min - 8
Spoon the whipped feta mixture onto a serving plate. Using a spatula, spread the whipped feta evenly across the plate, creating a textured surface.
⏱️ 2 min - 9
Spoon the marinated bruschetta mixture onto the center of the whipped feta base.
⏱️ 1 min - 10
Drizzle extra balsamic glaze over the assembled dip and tear and sprinkle fresh basil leaves over the dip for garnish.
⏱️ 1 min - 11
Serve immediately with crusty bread, such as ciabatta or Turkish bread, or with crackers.