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Basil Whipped Feta with Roasted Cherry Tomatoes

This basil whipped feta is excellent for spreading on crostini, dipping crackers, chips, or veggies, and using up all that basil in your garden this summer!
Prep Time 5 mins
Cook Time 20 mins
Course Appetizer


  • Food processor
  • Sheet pan
  • Oven


  • 8 oz crumbled feta cheese at room temperature
  • 3 oz cream cheese at room temperature
  • 10 fresh basil leaves loosely chopped
  • olive oil just a drizzle

For the Roasted Cherry Tomatoes

  • 1 cup cherry tomatoes, halved
  • 1-2 tbsp olive oil
  • 4 garlic cloves minced
  • salt
  • fresh cracked black pepper


For the Basil Whipped Feta

  • Let your crumbled feta cheese and your cream cheese come to room temperature for at least one hour before you add them to the food processor. Don't skip this or the consistency won't be right!
  • Combine the crumbled feta and cream cheese for about 1 to 2 minutes in your food processor.
  • Add the loosely chopped basil leaves and a drizzle of olive oil to the food processor.
  • Keep combining feta cheese, cream cheese, olive oil, and basil leaves in your food processor until the whipped feta is creamy. This will take a few minutes. Stop occasionally to scrape down the sides of the food processor and ensure everything gets incorporated.
    You can taste test at this point and decide if you want to add extra basil.

For the Roasted Cherry Tomatoes

  • Preheat the oven to 375° F. Toss the halved cherry tomatoes with the minced garlic, salt, pepper, and olive oil. Spread on a large sheet pan.
  • Bake for 20-25 minutes until the tomatoes are very soft and fragrant. Stir halfway through.
  • Top the basil whipped feta with the roasted tomatoes. Serve with crackers, veggies, or other dippers. Or, spread the whipped feta and tomatoes on toast. Enjoy!
Tried this recipe?Let us know how it was!