Ingredients:

  • 3 cups (450 g) Cherry or Grape Tomatoes, halved
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tbsp (15 ml) Runny Honey
  • 1/2 tsp (2.5 g) Chili Flakes
  • 1 tsp (5 g) Fresh Thyme Leaves, stripped
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • 10 oz (280 g) Feta Cheese, preferably Greek PDO Feta (block form, not pre-crumbled)
  • 4 oz (115 g) Full-Fat Cream Cheese, softened to room temperature
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 small clove Garlic, minced or grated fine
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (or mild olive oil)
  • 2–4 tbsp (30–60 ml) Whole Milk or Cold Water (to adjust consistency)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, combine the halved tomatoes, 2 tbsp olive oil, honey, chili flakes, thyme, salt, and pepper. Toss until evenly coated. Spread the tomatoes in a single layer and roast for 18–20 minutes, or until the tomatoes are slightly collapsed, caramelized, and the sticky sauce is bubbling thickly. Remove and set aside to cool completely.
  2. Drain the feta block well and blot off any excess moisture. Break the feta into chunks. Place the feta chunks, softened cream cheese, lemon juice, and minced garlic into the bowl of the high-speed food processor. Pulse several times until the mixture starts to break down.
  3. With the food processor running continuously, slowly drizzle in the 1/4 cup of olive oil. Process for 2–3 minutes, stopping occasionally to scrape down the sides, until the mixture is thick, smooth, and emulsified. Add the milk or water, one tablespoon at a time, until the dip reaches your desired creamy consistency. Taste and adjust seasoning, adding more lemon juice if desired.
  4. Transfer the whipped feta to your serving dish and smooth the top. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly. Once chilled, spoon the cooled sticky chili-honey tomatoes (and all their delicious residual sauce) over the center of the dip. Drizzle with a final touch of olive oil and serve immediately with crusty bread or pita.