Preheat oven at 450 F. Place cherry tomatoes on a baking tray. Drizzle a Tbsp of olive oil. Sprinkle some Greek seasoning, salt and pepper. Cook for 15 min or until lightly charred. Set aside and let cool.
In a food processor, place the feta, cream cheese and yogurt. Process until completely smooth. Stop and scrap the sides a couple of times during the process to make sure everything is getting blended. You can use immediately or refrigerate for later.
On a large plate, spread the whipped feta. Spoon the tapenade on top and spread over the whipped feta. Add the cooked and cooled down tomatoes. Top up with chopped sundried tomatoes, a drizzle of olive oil, a sprinkle of salt, pepper and Greek seasoning.
Serve with bread, pita bread or crackers. We love it with Gone Crackers! Since they are flat and sturdy, they make great edible scoops for the dip! Our favorite flavor for this dish is "olive oil and cracked pepper"
This is a very versatile recipe. You could used the whipped feta for many other things, like spread on toasts and drizzled with honey! Add it to cooked pasta or potatoes and a sprinkle of Greek seasoning! You can replaced the roasted tomatoes with other roasted veggies, such as zucchinis, eggplants, chickpeas... the possibilities are endless!
Recipe by Eden West Gourmet. See more at www.edenwestgourmet.ca