An explosion of flavors in every bite, this Marinated Tomatoes and Feta Dip is savory, tangy, and refreshing all at once. With no cooking required, it’s the perfect appetizer or snack when you need something fast!
Table of Contents
- Must-Have Marinated Tomatoes and Feta Dip
- What Are Marinated Tomatoes?
- Nutrition Benefits of Marinated Tomatoes
- Ingredients You’ll Need
- How to Make The Best Marinated Tomatoes and Feta Dip
- Serving Suggestions
- Common Questions About This Marinated Tomatoes and Feta Dip Recipe
- More Whipped Feta Recipes
- Marinated Tomatoes and Feta Dip Recipe Recipe
Must-Have Marinated Tomatoes and Feta Dip
If you didn’t already know, we’re huge fans of whipped feta. With options like whipped feta with roasted olives, whipped feta cheese pizza, and whipped feta with roasted peppers, there’s a recipe to fit all your needs!
So, when we found ourselves with an abundance of summer tomatoes, we knew just what to do and created this marinated tomatoes and feta dip! It’s sweet, savory, tangy, and refreshing all at once for a snack or appetizer that will make your tastebuds sing.
Even better, it’s loaded with vitamins, nutrients, and healthy fats, and it requires no cooking! Really, you can’t go wrong.
What Are Marinated Tomatoes?
First things first, we need to know what we’re actually making! If you’re unfamiliar, marinated tomatoes are fresh tomatoes (usually grape or cherry) that are soaked in a mixture of olive oil, vinegar, herbs, and spices.
More often than not, they’re diced in order for them to obtain more of the marinade. Left for several hours, their flavor is enhanced, making them more vibrant and sweet.
They’re great to use in salads, sandwiches, pizza, pasta, or with whipped feta as we did in this recipe!
Nutrition Benefits of Marinated Tomatoes
Made mostly out of water, fresh tomatoes are full of vitamins and nutrients like vitamin C, vitamin K1, potassium, folate, and fiber.
Ingredients You’ll Need
We use a variety of ingredients to create a bold flavor like nothing you’ve ever tasted before! Here’s what you’ll need:
For the Marinated Tomatoes
- Tomatoes – Baby tomatoes work best, because they have the sweetest taste.
- Fresh Herbs – Fresh parsley, fresh mint, and fresh basil add a bright, refreshing taste.
- Olive oil – This forms the base of the marinade, infusing the tomatoes with rich flavor.
- Spices – Use as much or as little black pepper and salt as you like.
For the Feta Dip
- Feta Cheese – Full-fat feta will yield the richest flavor and creamiest consistency.
- Sour Cream – This helps smooth out the feta, creating a fluffy, spreadable base.
- Water – Used to combine the ingredients.
- Cream Cheese – We recommend using full-fat cream cheese, but any variety will work.
- Lemon – Freshly squeezed lemon juice adds a bright, citrusy tangy that helps cut through and lighten up some of the heaviness of the fats.
- Honey – Just a touch adds a hint of sweetness we love.
- Salt and Pepper – Adjust to taste.
- Olive Oil – This is used in the dip and drizzled on top for a decadent, restaurant-worthy dip.
How to Make The Best Marinated Tomatoes and Feta Dip
This recipe requires several steps, but it’s super easy, and the best part is you don’t even have to turn on the oven!
- Marinate the Tomatoes. Add the quartered tomatoes, fresh herbs, salt, pepper, and oil to a bowl. Gently mix to combine and coat the tomatoes before setting them aside to marinate.
- Prepare the Whipped Feta. Add all the feta dip ingredients to the bowl of a food processor. Pulse until they’re well combined and creamy.
- Assemble the Dip. Spread the whipped feta dip on a serving platter. Arrange the marinated tomatoes in an even layer on top. Drizzle extra olive oil on top, and enjoy with your favorite dippers!
We love to serve this recipe with a wide variety of dippers like:
- Carrot and celery sticks
- Sliced bell peppers
- Pita bread
Common Questions About This Marinated Tomatoes and Feta Dip Recipe
We find that small varieties like baby tomatoes, grape tomatoes, and cherry tomatoes work best for marinating because they’re naturally sweet and absorb the flavors of the marinade easily.
Sure! The tomatoes may have a softer texture, but they’ll have a bolder flavor.
If you want to make this recipe ahead of time, we recommend keeping the marinated tomatoes and whipped feta in separate airtight containers. They will stay fresh in the fridge for three to four days. Then, allow the ingredients to come to room temperature, combine them on a platter, and enjoy!
More Whipped Feta Recipes
Love whipped feta as much as we do? Don’t miss out on more of the recipes below!
- Creamy Whipped Feta Dip with Roasted Tomatoes and Chickpeas
- Whipped Feta with Cranberries and Walnuts
- Whipped Feta with Tomato and Cucumber Salad
- Whipped Feta Watermelon Salad Recipe
Marinated Tomatoes and Feta Dip Recipe
- 2 cups baby tomatoes quartered
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup fresh basil chopped
- 3 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces feta cheese
- 1/3 cup sour cream
- 2 Tablespoons water or milk
- 8 ounces block cream cheese room temperature
- Juice of 1/2 lemon approx. 2 Tablespoons
- 1 Tablespoon honey
- Salt to taste
- Black pepper to taste
- 1 Tablespoon extra virgin olive oil + more for drizzling
- In a bowl, combine the quartered baby tomatoes, chopped parsley, chopped mint, chopped basil, olive oil, salt, and black pepper. Gently mix everything together to combine. Set the bowl aside, and let the flavors marinate for 15 minutes.
- In a food processor, add the feta cheese, sour cream, water or milk, cream cheese, juice of half a lemon, honey, salt, and pepper. Pulse until smooth and creamy.
- Spread the whipped feta dip on a serving plate.
- Top the whipped feta dip with the marinated baby tomatoes and herbs, arranging them evenly over the dip.
- Drizzle additional olive oil on top for added flavor and presentation.
- Serve the marinated tomatoes and feta dip as a delicious appetizer or party snack!
- Store the tomatoes and whipped feta in separate airtight containers in the fridge for 3-4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.