Recipe: Whipped Feta Dip and Chili Butter Burst Tomatoes
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I have been lucky to have a fantastic crop of cherry tomatoes in my backyard garden this year. Even as the weather is beginning to cool here, there are still tons of little tomatoes on the vine! And I think the best way to enjoy sun-ripened, homegrown tomatoes is to keep things simple, so I have been using them raw in caprese-ish salads or giving them just a little bit of time in the skillet, just until they char or burst and turn into something jammy and wonderful.
In my household, a big bowl of tomatoes, something creamy, and some flatbread to scoop it all up is perfectly acceptable as a meal. This recipe pulls from a couple of my existing recipes to make this garden-grown celebration:
If you are coming to this recipe in the winter, check out my recipe for Garlicky Whipped Feta with a Citrus Fennel Salad. It’s my original blog post for this same whipped feta dip but at the time I paired it with the more wintery flavors of bright juicy citrus segments and earthy, spice-like fennel.
If you love tomatoes and want to make a more substantial meal with this idea, check out my recipe for Turkish Eggs with Charred Tomatoes and Sweet Pepper. This was originally where I developed this idea for combining burst tomatoes and chili butter, inspired by a Turkish egg dish called çılbır. I use Maras chili flakes from Spice Tribe for the chili butter (the original recipe was sponsored by them but this one is not).
How to Make Whipped Feta Dip and Chili Butter Burst Tomatoes
Ingredients for the feta dip
8 oz feta (domestic is fine)
2–4 garlic cloves
1 tsp extra virgin olive oil
1/2 cup 2% Greek yogurt
Ingredients for the Burst Tomatoes
about 1 pint of cherry tomatoes
1/4 cup salted butter, divided in half
2 tsp Maras Chile Flakes*
salt to taste
For Serving
herb oil, pesto, or chimichurri (optional)
fresh herbs, such as thyme and basil
toasts, crostini, or flatbread
*This is one of my favorite products from my friends at Spice Tribe but if you are looking for an alternative I have found that harissa chili blend works well.
Procedure
To make the feta dip, break the feta into chunks and add to the bowl of a food processor. Add garlic and olive oil. Process until a homogenous paste forms. Add the yogurt and process until smooth.
In a skillet, melt half of the butter on medium-high. Add the tomatoes and season with a bit of salt. Reduce the heat to medium if the butter starts to brown. Cook the tomatoes until about half of them have burst.
Reduce the heat to medium-low, and add the rest of the butter. As the butter starts to bubble along the edges, add the chile flakes. Stir the contents of the skillet gently. Cook until the butter starts to foam and the chili becomes fragrant
Scoop the feta dip into a serving bowl, using the back of a spoon to create some areas for the chili butter to pool. Pour the tomatoes and chili butter on top.
Add a drizzle of herby oil, if desired. Top with fresh herbs and serve with toasts, crostini, or flatbread.