Vegan Whipped Feta Dip
This Vegan Whipped Feta Dip is BEYOND addicting! The whipped dip is topped with oven roasted tomatoes and Calabrian chili paste for a little kick!
Ingredients
FOR THE TOMATOES
- 10 ounces cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic diced
- salt & pepper a pinch
FOR THE FETA DIP
- 7 ounces vegan feta crumbled, I used Trader Joe's
- 4 ounces non-dairy yogurt unsweetened, I used Kite Hill
- 4 ounces vegan mayo
- 1 clove garlic
- 1 lemon zested
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- Calabrian chili paste optional, for serving
- fresh basil for serving
- toasted baguette slices for serving
Instructions
- Preheat the oven to 425 degrees. Add all of the tomato ingredients to a baking dish and toss to combine. Place in the oven and bake for 20-25 minutes, or until they start to burst. Remove from the oven and allow to cool slightly.
- While the tomatoes are roasting, prepare the dip. Add all of the dip ingredients (through the dry seasonings) to a food processor. Pulse until smooth, scraping down the sides as you go. It will take between 3-5 minutes to get a completely smooth texture. Place in the fridge to chill for at least 30 minutes.
- To assemble, spread the dip in a shallow platter. Top with the tomatoes, being sure to add plenty of the juices/oil from the baking dish. Spoon over Calabrian chili paste to taste and top with fresh basil.
- Serve at room temperature with toasted baguettes.
Video
Calories: 165kcal, Carbohydrates: 4g, Protein: 3g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 18mg, Sodium: 470mg, Potassium: 81mg, Fiber: 0.4g, Sugar: 1g, Iron: 0.4mg
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