Feta & Tomato Dip

5 min Cook
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Greeks and Egyptians go back centuries.  At the turn of the 19th century Alexandria, Egypt was full of Greeks and I suspect this dish evolved from there.  I have many good Egyptian friends and have spent many times as guests in their homes and have woken up to a beautiful breakfast spread.  

Aside from jams, Egyptian bread, cheese, olives, and eggs, almost all of them have served me a version of this Feta and tomato dip. 

oregano with feta

Feta, drizzled with olive oil and dried oregano.

The other ingredient is tomatoes.  From normal tomatoes to cherry tomatoes, they blend Feta and tomatoes in a food processor to achieve a creamy dip full of flavor.  Some of my friends add red pepper giving it an additional kick.  But it all starts with succulent cherry tomatoes. 

cherry tomatoes

This recipe is easy because you add everything to the food processor and just blend and serve. Don’t process too long because you want your guests to know that there are tomatoes in this dish.  Check my other appetizer recipes here

Feta & Tomato Dip

Feta & Tomato Dip

A delicious spread that can be eaten any day of the week or at any time of the day. You can serve this on Keto crackers, or even eat with cucumbers or lettuce. The creamy feta pairs well with the cherry tomatoes. If you like to entertain, you can easily double and triple this recipe for parties.
prep time
5 min
cooking time
5 min
total time
10 min


  • Food processor

  • Mixing bowl

  • Rubber spatula


  • 100 grams Feta cheese, crumbled, set aside

  • 8 Cherry tomatoes

  • 1 Tbsp Extra Virgin Olive Oil

  • 1 Tsp lemon juice


Combine all ingredients in the food processor.
Pulse for 10-20 seconds just to chop and combine everything. You don't want to make it into a smooth paste. I guess you could if you wanted to, but I like to make it chunky so you can see the tomatoes.
Transfer to a plate and serve.
Enjoy! Bon Appetit! Kali Orexi!


You must make this and eat it on the same day. If you want to make more, just double it. Do not store it. Make enough to eat that same day. Because this recipe uses fresh tomatoes, it doesn't store well. Make in small batches and enjoy it fresh.

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