Serves 7
What you’ll need
For the feta dip
- 400g feta
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
- Zest of 1 lemon
For the balsamic tomatoes
- 400g cherry tomatoes
- 4 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 4 sprigs thyme
- Salt to taste
To serve
- Olives
- Lemon zest
Method
1. Preheat oven to 170°C.
2. Whip the feta, Greek yogurt, olive oil and lemon zest in the food processor until smooth. Refrigerate until ready to use.
3. Place the tomatoes in a baking dish, drizzle with olive oil, balsamic vinegar. Sprinkle the salt and thyme over the top and bake for 20 minutes.
4. Spoon the whipped feta dip onto a serving dish, and once cooled, spoon tomatoes over the whipped feta.
5. Top with olives, lemon juice and/or zest and serve with your choice of crackers or bread.
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