Whipped Feta - Vadouvan Curry Dip
Vadouvan Curry Spice Blend by The Spice and Tea Exchange in Blowing Rock, NC flavors this dish. Roasted tomatoes and smooth and creamy feta are heaven in a bowl.
Ingredients
Roasted Tomatoes:
- 1/3 cup extra-virgin olive oil, my favorite brand of oil
- 2 teaspoons Vadouvan Curry Spice Blend, The Spice and Tea Exchange
- 1 teaspoon fresh garlic, minced
- Sea salt, to taste
- 8 ounces colorful cherry tomatoes, or cocktail tomatoes
- 2 fresh hot chile peppers, sliced, optional for heat
Whipped Feta:
- 12 ounces block feta cheese, not pre-crumbled, see Notes
- 1 4-ounce canister full-fat plain Greek yogurt
- 1 - 2 tablespoons lemon juice
- 1 teaspoon honey, or to taste
- 3/4 teaspoon Finely Ground White Pepper, The Spice and Tea Exchange
- Sea salt, to taste, probably not needed
To Serve:
- 3 tablespoons fresh cilantro, chopped
- 1/2 teaspoon Crushed Red Pepper Flake, The Spice and Tea Exchange
- Toasted or char-grilled bread, sliced
- Naan bread
Instructions
- Preheat the oven to 425 degrees F.
- In an 8x8” or smaller (I used a 6x6”) baking dish, add the oil, Vadouvan seasoning, and garlic. Taste and add salt as desired. The Vadouvan seasoning does not have salt, so you’ll need to add an ample amount for flavor. Add the tomatoes and chiles if using. Stir to coat the tomatoes.
- Roast in the oven for 25 to 30 minutes, or until the tomatoes’ skins are loosened and the oil is bubbling.
- Remove from the oven and cool.
- While the tomatoes are roasting, crumble the feta into a food processor.
- Add the Greek yogurt, lemon juice, honey, and white pepper. Taste and adjust seasonings as needed (lemon juice, salt, and/or pepper). I did not add any salt to the feta mixture. Puree the mixture until smooth, or as smooth as your food processor will get it. You can scrape the mixture into a bowl and use an immersion blender if you’d like a perfectly smooth texture.
- Scrape the mixture into a shallow bowl. Cover and place in the refrigerator until ready to use.
- When the tomatoes are slightly cooled, pour off the flavored oil into a bowl. Allow the tomatoes and oil cool to at least room temperature; they do not have to be cold. The tomatoes should not be any warmer than room temperature or the whipped feta will become too watery.
- Bring the whipped feta out of the refrigerator. Drizzle the oil over the top of the whipped feta. (You can reserve some of the oil for bread dipping if you’d like.) Place the cooled tomatoes and chiles on top. Garnish with cilantro and red pepper flakes.
- Serve with bread(s) of choice.
- Cover and refrigerate any leftovers for up to 5 days.
Notes
If you can open the package of the block of feta over your food processor and catch any of the liquid/brine that spills out, that’s good - it’s got flavor!
The nutrition chart does not include any breads.
Nutrition Facts
Whipped Feta - Vadouvan Curry Dip
Amount per Serving
Calories
299.91
% Daily Value*
Fat
26.04
g
40
%
Saturated Fat
9.77
g
61
%
Polyunsaturated Fat
1.84
g
Monounsaturated Fat
12.34
g
Cholesterol
52.92
mg
18
%
Sodium
811.46
mg
35
%
Potassium
206.96
mg
6
%
Carbohydrates
7.41
g
2
%
Fiber
1.11
g
5
%
Sugar
3.45
g
4
%
Protein
10.5
g
21
%
Vitamin A
354.2
IU
7
%
Vitamin C
24.21
mg
29
%
Calcium
309.9
mg
31
%
Iron
0.87
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!