Recipe for feta dip with roasted tomatoes and homemade tortilla chips
Are you ready for an absolutely irresistible little (weekend) snack?
This feta dip with roasted tomatoes tastes faaantastic! The dip is made from delicious puck feta, blended with Greek yogurt, salt, pepper, honey, and a bit of lemon to achieve a perfectly creamy consistency. The tomatoes are roasted with garlic, Parmesan, spices, and fresh thyme, and their intense, slightly sweet flavor complements the somewhat salty dip perfectly.
I made homemade tortilla chips to go with it – it’s really easy! But of course, you can also buy them, or the dip can be served with, for example, vegetable sticks – or maybe both.
The dip is delightful as a cozy little snack, on the tapas table, or in a sandwich. The options are many, it’s easy, and it just tastes delicious!
Feta dip with roasted tomatoes and homemade tortilla chips
Equipment
- Blender
- Oven
- Cutting Board
- Knife
- Ovenproof dish
- Frying Pan
Ingredients
- 200 gram Greek Yoghurt
- 300 gram Feta e.g. PUCK feta
- 21 gram Honey liquid
- 15 gram Lemon Juice
- 50 gram Water
- Salt and Pepper
Bagte tomater
- 300 gram Tomato mixed
- 2 cloves Garlic pressed
- 45 gram Olive Oil
- 10 gram Parmesan grated
- Salt and Pepper
Hjemmelavede tortillachips
- 2 pcs. Tortillas or pita bread
- 45 gram Olive Oil
- Salt
Instructions
Feta dip
- Blend all the ingredients together into a uniform, smooth, and creamy dip.
Roasted tomatoes
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), fan setting.
- Halve the tomatoes and place them in a dish with olive oil, garlic, Parmesan, salt, and pepper – mix everything well. Remove the leaves from the thyme sprigs and sprinkle over the tomatoes.
- Bake for about 25 minutes until the tomatoes are "wrinkled" and then let them cool.
- Pour the tomatoes and their juices on top of the feta dip.
Homemade tortilla chips
- Split the pita breads in two and cut them into small triangles. If you are using tortilla wraps, just cut them into small triangles.
- Place the bread on the pan with olive oil and salt. Fry with regular stirring until the triangles are golden – remove from heat and drain on paper towels. They get crispier as they cool.
- Serve the feta dip with tomatoes and tortilla chips
Notes
