Description

This Creamy Feta and Cauliflower Dip with Roasted Garlic, Tomatoes, and Olives is a flavorful, savory dip perfect for gatherings or as a snack. Roasted garlic and tomatoes add depth, while the feta and cauliflower create a creamy, tangy base. Topped with Kalamata olives and fresh herbs, it’s a crowd-pleaser that pairs beautifully with pita, crackers, or veggies!

Ingredients

Units Scale

For the Roasted Garlic:

1 head of garlic
1 tablespoon olive oil

For the Roasted Tomatoes and Olives:

1 pint cherry or grape tomatoes
1/2 cup Kalamata olives, pitted
2 tablespoons olive oil
Salt and pepper to taste

For the Feta and Cauliflower Dip:

1 head of cauliflower, cut into florets
4 oz feta cheese, crumbled
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced (or use some of the roasted garlic)
1/4 cup water or broth (for desired consistency)
Salt and pepper to taste

Garnish:

Fresh parsley or herbs of your choice
Olive oil, for drizzling

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Instructions

Roast the Garlic:
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves.
- Drizzle with olive oil, wrap in foil, and roast for 40 minutes, or until the cloves are soft and fragrant.
- Let cool slightly, then squeeze the roasted garlic cloves out of their skins.
Roast the Tomatoes and Olives:
- Toss the cherry tomatoes and olives with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for the last 20 minutes of the garlic’s cooking time, or until the tomatoes are softened and slightly blistered.
Prepare the Feta and Cauliflower Dip:
- While the garlic, tomatoes, and olives are roasting, steam or boil the cauliflower florets until tender. Drain well.
- In a food processor, combine the cooked cauliflower, feta cheese, olive oil, lemon juice, minced garlic (or some of the roasted garlic), and water or broth.
- Process until smooth and creamy, scraping down the sides as needed. Add more water or broth if needed to achieve your desired consistency.
- Season with salt and pepper to taste.
Assemble the Dish:
- Spread the feta and cauliflower dip on a serving platter or shallow bowl.
- Arrange the roasted tomatoes and olives on top of the dip.
- Squeeze the roasted garlic cloves over the dip (if not already used in the dip).
- Drizzle with olive oil and garnish with fresh parsley or herbs.
Serve:
- Serve immediately with pita bread, crackers, crudités, or toasted baguette slices for dipping.

Notes

Spice It Up: Add a pinch of red pepper flakes to the roasted tomatoes and olives for a bit of heat.
Add Other Vegetables: Feel free to roast other vegetables like bell peppers, red onion, or zucchini along with the tomatoes and olives.
Herb Options: Use different herbs for garnish such as thyme, oregano, or dill.
Lemon Zest: Add a teaspoon of lemon zest to the feta and cauliflower dip for extra flavor.
Make it Ahead: The dip and roasted vegetables can be prepared ahead of time and stored separately in the refrigerator. Assemble the dish just before serving.

Nutrition

Serving Size: 1 serving (approx.)
Calories: 150 kcal
Sugar: 4g
Sodium: 350mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg