For the roasted tomatoes

2 cups cherry or grape tomatoes

2 tablespoons extra-virgin olive oil

1 teaspoon dried Italian-style herbs

Salt and freshly ground black pepper, to taste

For the whipped feta

8 ounces feta cheese, block

¾ cup plain Greek yogurt

2 tablespoons extra-virgin olive oil

Juice of ½ lemon (about 1½ tablespoons)

1 garlic clove

For serving

Fresh herbs, roughly chopped

Crackers, crostini, flatbreads, or fresh vegetables

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Prepare the tomatoes.
Preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet. Drizzle with olive oil and season with dried herbs, salt, and pepper. Toss gently to coat.
Roast.
Roast for 20–25 minutes, until the tomatoes are soft, blistered, and releasing their juices. Remove from the oven and set aside.
Make the whipped feta.
Add the feta, Greek yogurt, olive oil, lemon juice, and garlic to a food processor. Blend for 2–3 minutes, until smooth and creamy.
Assemble.
Transfer the whipped feta to a shallow serving bowl. Spoon the roasted tomatoes on top along with some of their juices.
Serve.
Garnish with fresh herbs and serve with your choice of crackers, bread, or vegetables.

Ingredient quality matters: Choose a good-quality feta and thick Greek yogurt for the best texture and flavor.
Make-ahead option: The whipped feta can be prepared up to one day in advance. Keep refrigerated and add toppings just before serving.
Serving temperature: This dip is best served slightly cool or at room temperature, not straight from the fridge.