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4.93 from 89 votes
by Carrie Walderlast updated October 11, 2023
This post may contain affiliate links. Please see my disclosure policy.
This whipped feta with greek yogurt dip is paired with balsamic roasted strawberries and basil. It’s a sweet, savoury, and DELICIOUS appetizer or starter. Can be made in advance, with an option to serve as crostini!
I am OBSESSED with this whipped feta and roasted strawberry appetizer – and I think you will be too! It’s such a delicious dish with both sweet and savoury flavours that complement each other perfectly.
The whole recipe is only 9 ingredients and so easy to make. It’s perfect for a dinner party and you can serve it as a dip (as pictured) or as crostini (instructions below).
And if you just want to make this at home for your own enjoyment – you can totally just serve it as an open-faced toast ;). I hope you enjoy it as much as I do!
Want more strawberry recipe inspiration? Check out my roundup of healthy recipes with strawberries for more ideas!
Ingredients Needed
All you need to make this whipped feta recipe are 9 simple ingredients:
- fresh strawberries
- balsamic vinegar
- honey
- feta cheese
- greek yogurt
- olive oil
- black pepper
- fresh basil
- fresh crusty bread, to serve (e.g. sourdough or baguette)
How To Make Whipped Feta
Whipping feta cheese with greek yogurt and olive oil is SUCH a delicious way to enjoy feta and make it into a dip/spread. It’s super easy too – all you need is a food processor and a few minutes to get the job done.
- Place feta cheese, greek yogurt, olive oil, and black pepper in your food processor.
- Blend for a few minutes until smooth, scraping down with a spatula as needed.
- Chill in the fridge for 30-60 minutes. That’s it!!
Large Food Processor
This is my go-to large food processor from Cuisinart and the one I used to make this whipped feta. It’s great for so many other recipes too, like energy balls and pasta sauces!
How To Roast Strawberries
Roasting strawberries really brings out their sweetness, making them soft and juicy. It’s a delicious and different way to enjoy this summer fruit. It’s also SUPER easy to do!
- Start by preheating your oven to 350F.
- Wash, dry, and remove stems from strawberries. Slice each berry in half or quarters (depending on size).
- Spread the berries on a lined baking sheet.
- In this recipe, we’ll be tossing them in a mixture of balsamic vinegar + honey. Spread them out in an even layer after tossing them in the balsamic mixture.
- Then, transfer the strawberries to the oven and allow them to roast for about 30-35 minutes. They’ll start to soften and release their juices when done.
- Allow them to cool slightly, before transferring them to a container for storage. Be sure to get all the yummy juices in there too!
Tips For Serving This Recipe
- If you’re making this recipe for a party, I’d recommend making the feta + strawberries a couple hours to one day in advance. Prepare the bread and basil right before serving to maintain freshness.
- Be sure to keep the whipped feta and roasted strawberries separate until serving. You will also want to CHILL both ingredients in the fridge – this will prevent the whipped feta from melting.
- You can serve this recipe as a dip (as pictured) OR you can serve it as a crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread, spread whipped feta on each slice, top with a spoonful of strawberries, and garnish with fresh basil, black pepper, and a drizzle of olive oil.
- If you don’t have a party to go to, but want to make this recipe anyway – simply enjoy it as an open-faced toast!
- Leftovers will keep for a few days in airtight containers in the fridge. If you can store the feta separately from the strawberries, that’s best but not absolutely necessary.
NOTE: you can serve the whipped feta in other ways, not just with these roasted strawberries. Feel free to get creative here. I know people love serving it with roasted cherry tomatoes or pita bread, for instance!
More Easy Appetizer Recipes
- Pumpkin Whipped Feta
- Savoury Goat Cheese Stuffed Dates
- Savoury Spiced Nuts
- Healthy Roasted Vegetable Dips: 3 Ways
Did you give this Whipped Feta With Balsamic Roasted Strawberries Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me onInstagramorPinterest– seeing your creations always makes my day. You can alsosubscribe to my email listto never miss a new recipe or nutrition education post!
Get the Recipe:Whipped Feta Dip With Roasted Strawberries
This whipped feta with greek yogurt dip is paired with balsamic roasted strawberries and basil. It's a sweet, savoury, and DELICIOUS appetizer or starter. Can be made in advance, with an option to serve as crostini!
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Chill: 30 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6
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4.93 from 89 votes
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Ingredients
Roasted Strawberries:
- 2 lbs fresh strawberries
- 2 Tbsp balsamic vinegar
- 2 tsp honey
Whipped Feta:
- Approx. 8 oz feta cheese (around 220 grams)
- 1/2 cup plain greek yogurt (benefits of Greek yogurt)
- 2 Tbsp olive oil (plus more for drizzling/serving)
- Black pepper, to taste
Serve With:
- Crusty bread (like sourdough or baguette)
- Fresh basil, chopped
Instructions
Preheat oven to 350F and line a large baking sheet with parchment paper.
Wash strawberries and remove stems. Slice each berry in half or quarters (depending on size). Spread berries on lined baking sheet.
Whisk balsamic vinegar and honey together. Drizzle over strawberries and toss until combined. Spread in an even layer on baking sheet, then transfer to the oven and roast for about 30-35 minutes. They'll start to soften and release their juices when done.
Meanwhile, make whipped feta by adding the feta cheese, greek yogurt, olive oil, and pepper to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed. Transfer to the fridge and chill for 30-60 minutes.
When strawberries are done roasting, remove them from the oven and allow to cool for 5-10 minutes. Transfer them to a container (with all the yummy juices!) and chill in the fridge (keep separate from whipped feta).
When you're ready to serve this recipe, transfer the whipped feta to a large bowl and top with roasted strawberries. Serve with toasted crusty bread for dipping. Garnish with freshly chopped basil, an extra drizzle of olive oil, and a sprinkle of black pepper.
*See notes for other ways to serve!
Notes
*SERVING TIPS:
- If you’re making this recipe for a party, I’d recommend making the feta + strawberries a couple hours to one day in advance. Prepare the bread and basil right before serving to maintain freshness.
- Be sure to keep the whipped feta and roasted strawberries separate until serving. Make sure to CHILL both ingredients in the fridge – this will prevent the whipped feta from melting.
- You can serve this recipe as a dip (as pictured) OR you can serve it as a crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread, spread whipped feta on each slice, top with a spoonful of strawberries, and garnish with fresh basil, black pepper, and a drizzle of olive oil.
- If you don’t have a party to go to, but want to make this recipe anyway – simply enjoy it as an open-faced toast!
- NOTE: you can serve the whipped feta in other ways, not just with these roasted strawberries. Feel free to get creative here. I know people love serving it with roasted cherry tomatoes or pita bread, for instance!
*LEFTOVERS: Leftovers will keep for a few days in airtight containers in the fridge. If you can store the feta separately from the strawberries, that’s best but not absolutely necessary.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Course: Appetizer
Cuisine: Mediterranean
Diet: Vegetarian
Keyword: feta, starter, strawberries
Author: Carrie Walder
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Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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Appetizers Gluten-Free Vegetarianbasil cheese greek yogurt strawberries
originally published June 7, 2021 — last updated October 11, 2023
94 comments Leave a Comment »
Leave a Comment & Rate this Recipe
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Pamela McClure — Reply
The recipe is seriously as easy and delicious as you make it look. Beautifully paired with savory flavors from the whipped feta and a hint of sweetness from the strawberries. Fresh basil from the garden topped it off nicely. I’ve had this both as a snack and with breakfast alongside a fried egg. The breakfast combo was really nice and a great way to shake up what usually is a routine meal for me. I’ve served this both on a crusty bread and some peppery crackers and on both the robust flavors came through perfectly. Thank you for a terrific recipe!-
Carrie Walder — Reply
Hi Pamela! Thank you SO much for taking the time to write this kind and thorough review. I so appreciate it and I’m so happy to hear that you enjoyed this recipe in multiple many ways. I’ll need to try it with crackers and alongside breakfast one day too!! Thank you again 🙂
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Red — Reply
This recipe is so simply delicious!! It’s easy, tasty, sweet, savory, and I love the limited ingredients. Thank you!!-
Carrie Walder — Reply
Hi Red! Thank you so much for sharing your experience – so appreciated! I’m so happy to hear you enjoyed it 🙂
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Wendy — Reply
I made this recipe for my family and they all loved it. They weren’t too sure about the combo of strawberries and balsamic but they gobbled it up and asked for more the next day.-
Carrie Walder — Reply
Hi Wendy! Thank you so much for sharing your experience! I’m so happy to hear that your whole family loved this one and that they were pleasantly surprised by the combo ;). Thank you again!!
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Madeline — Reply
To die for!! Flavour combos are 10/10 on this one – super easy to make and so delighted by the result!-
Carrie Walder — Reply
Hi Madeline! Thank you so much!! I so appreciate you sharing that and am SO happy to hear that you enjoyed this one 🙂
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Stephanie B — Reply
Swapped out feta for ricotta and a few other things and it was delicious. Love the concept of making strawberries savoury!-
Carrie Walder — Reply
Hi Stephanie! Thank you so much for sharing your experience! It’s so appreciated. I LOVE that you were able to make this with ricotta – I’m sure some of my readers would love to try that version as well. I’m so happy to hear you enjoyed it!!
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Jennifer Frazier — Reply
Do you serve this cold or do you bring the feta whip and strawberries to room temp before assembling them on the toasted bread?
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Carrie Walder — Reply
Hi Jennifer!
I recommend chilling both the feta and strawberries before serving, otherwise the warm strawberries will melt the feta dip and make it a bit too watery. Room temp would work for the strawberries, but the feta should be chilled if possible (it’s ok if it’s out of the fridge for a little bit though)!
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Joyce — Reply
Absolutely delicious exactly what I thought it was
Going
To be and more!!
Thank you 😊-
Carrie Walder — Reply
Yay!! That’s what I like to hear, Joyce. Thank you so much for sharing 🙂
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Cassandra MacLennan — Reply
Hi Carrie! Thank you for sharing this recipe it was delish! I made mine dairy free by swapping normal feta with the violife feta style brick and a plain oat milk yogurt. It was simply amazing and all my family enjoyed it just as much! It is so fresh & the flavour profile is amazing.It is such an easy recipe perfect for summer, can’t wait to make it again. I am going to finish using the whipped feta on a flatbread with some grilled zucchini and roasted red peppers. My mouth is watering already!
Thank again! Xoxo
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Carrie Walder — Reply
Hi Cassandra! Thank you so much for the lovely review and for sharing that a dairy-free version of this recipe worked out well (I’m sure many of my plant-based readers will appreciate this).
Also you have me DROOLING with that whipped feta and grilled veggie flatbread idea – that sounds absolutely fantastic!! Thank YOU 🙂
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Liane @ Foodie Digital — Reply
Loved this recipe Carrie. Unexpectedly delicious! Will 100% make again.-
Carrie Walder — Reply
Hi Liane! Thank you so so much for sharing. I’m so happy to hear you enjoyed this one!! Hope you’re staying cool in this heat!
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Eden — Reply
This dish was amazing. So different and delicious. I mixed the whipped feta into a baby arugula salad and topped it with the strawberries.-
Carrie Walder — Reply
Hi Eden! Thank you so much for sharing your experience!! So happy to hear you enjoyed this one. I love that you served it with a baby arugula salad – that sounds so delish and creative 🙂
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Emily — Reply
This was delish! So excited to make it when hosting.-
Carrie Walder — Reply
Hi Emily! Thank you so much for the kind words!! I’m so happy you enjoyed and hope your guests enjoy it in the future too!!
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Heidi — Reply
Ahhhhh! This was so GOOD! The savoury basil/olive oil/feta/pepperiness with the not-too-sweet, sticky strawberries made for the perfect brunch. I make loads and couldn’t stop eating it (and looking at it – it’s gorgeous 😭😭😭) going to try this with peaches next time to hit all the nostalgic Müller Fruit Corner stops!Thank you! X
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Carrie Walder — Reply
Hi Heidi! Thank you SO much for the kind words on this recipe!! It’s so appreciated and I’m so happy to hear you enjoyed it. I LOVE the sound of making this with peaches – YUM!!! I need to try that myself 🙂
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Suzy Gerstein — Reply
Insanely delicious. The flavors were so unexpected and worked phenomenally well together. We had it on seeded toast so it even worked for those who are gluten free. My family and I ate it all in one sitting. Will definitely be making again!-
Carrie Walder — Reply
Hi Suzy! Thank you so much for the kind words – it’s so appreciated! I’m so happy to hear that you and your family enjoyed this one. Love that you used a GF toast for your gluten-free family members so that they could enjoy it too 🙂
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Eve Rogerson — Reply
So easy to make and absolutely delicious! Perfect for a summer’s evening… or lunchtime… or as a snack! The flavors pair beautifully and it’s a filling meal while also feeling light. Definitely going to be making this one again and again.-
Carrie Walder — Reply
Hi Eve! Thank you so much for sharing!! So happy to hear you enjoyed this one for all meals of the day – I definitely did that with the leftovers haha ;). So appreciate it! Wishing you a lovely summer <3
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Maya — Reply
This was SO refreshing and EASY to make. It’s like the savory cousin of pancakes with strawberries and whip! I might even like this better!! Will definitely be repeating 😊-
Carrie Walder — Reply
Thank you so much for sharing that, Maya! I’m so happy to hear you enjoyed it!! Your comment is making think that this may even taste really good on pancakes LOL. May have to try that next time!!
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Rebecca — Reply
Super yummy recipe! Really unique but absolutely delicious and easy on the digestive system. 🙂-
Carrie Walder — Reply
Hi Rebecca! Thank you so much for sharing your experience. It’s so appreciated! I’m so happy to hear that you enjoyed this one and that it felt good to eat too 🙂
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Laura Reeves — Reply
I found this such a curious combination I had to try it. It’s a mixture of so many things I love and they complement each other so well! I’ve made it twice already and definitely going to keep making it.First posted a pic on Insta @laurajreeves
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Carrie Walder — Reply
Hi Laura! Thank you so much for sharing your experience and for sharing your pic on Instagram! I’m so happy you decided to give this recipe a go and that you enjoyed it so much 🙂
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DJ — Reply
Hi Carrie,
I’m thinking of having a mediterranean night and will be serving this as an appetizer. I’m a little stumped about what to pair this with in terms of the entree. I don’t want to go with the routine, chicken shwarma or gyros. Would you have any recommendations?
Thanks.
DJ
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Carrie Walder — Reply
Hi DJ! Thanks so much for your question. I love the idea of serving this as an appetizer for mediterranean night (and the idea of having a mediterranean night in general haha)!! I think the whipped feta would go well with grilled meats, maybe something like chicken or lamb skewers? Or maybe some grilled shrimp skewers? Maybe a falafel dish? Simple seasonings like garlic, onion, or lemon! I hope that gives some ideas 🙂
I’d love to know if you end up making it!
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Sarah — Reply
Can you help me with some nutrition facts?? Thanks if possible!
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Carrie Walder — Reply
Hi Sarah! For both personal and professional reasons, I intentionally choose not to include or count the exact nutrition breakdown of my recipes. Ultimately, focusing on numbers goes against my nutrition philosophy as a dietitian and I much prefer to highlight the various health benefits of the whole food ingredients that I use! I go more in-depth on my reasoning on my FAQ page if interested. That said, if you would like to calculate the nutrition breakdown you can always enter the recipe into a nutrition calculator like MyFitnessPal! Thank you for understanding <3
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Camille — Reply
Can you substitute crumbled feta instead of the block feta? In my humble opinion, bllock feta has too much of an olive taste to me
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Carrie Walder — Reply
Hi Camille! You can definitely use crumbled feta as it all gets whipped smooth in the end. Hope that helps 🙂
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Jan Ferguson — Reply
I made this for a candle-making birthday party for my daughter-in-law. It was a hit! Several wanted the recipe. I’ll certainly be making it again. 😋-
Carrie Walder — Reply
Hi Jan! That’s so sweet of you! A candle-making party sounds so fun – I’m so happy to hear this was a hit with everyone. Thank you so much for sharing that 🙂
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Kamie — Reply
Could I use mayo instead of Greek yogurt. Just got home from the store and forgot the yogart!!!
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Carrie Walder — Reply
Hi Kamie! Unfortunately I don’t think this recipe would work with mayo – the flavour would be much too strong. You could maybe try cream cheese instead, but the best bet would be yogurt!! It helps to cut the saltiness of the feta.
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Feta and strawberry dip — Reply
What happens if I slightly over cooked my strawberries? 😬 they were in there for maybe 35-38 minutes!
Do I have to remake it? Still smells good and strawberries didn’t fall apart but they are super super soft.
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Carrie Walder — Reply
Hi! So long as they’re not burnt or falling apart – it should work just fine :). Roasting them is meant to get the strawberries super soft! I hope you enjoy the recipe!!
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Angela — Reply
This was absolutely delightful! It was a big hit amongst my family. My husband loved it with a drizzle I’d honey and I added flake salt on mine.-
Carrie Walder — Reply
Hi Angela! Thank you so much for sharing – I’m so happy to hear that you and the family enjoyed this one! Love the touch of honey + sea salt additions you made, too 🙂
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Kathy Parsons — Reply
Made this yesterday for my daughter’s birthday and was delicious. Never roasted strawberries before but would certainly recommend.-
Carrie Walder — Reply
Hi Kathy! Thank you so much for sharing that – I’m so flattered to hear that you made this for your daughter’s birthday and that it was enjoyed! Happy birthday to her and also, happy new year!
PS. The roasted strawberries work great for sweeter dishes too. You may be interested in this roasted strawberry recipe – you can add them to so many dishes, like pancakes, waffles, yogurt bowls, oatmeal, etc 🙂
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Joya Melissa — Reply
From one RD to another…This recipe looks absolutely wonderful and I can’t wait to try it. Thanks so much for posting and sharing. It popped up in my Pinterest suggestions and I had to write you seeing that you are also an RD. I’m going to pass this along to our group to have it included in with our nutrition/cooking classes. Full credit will be given to you, of course. Cheers to good food and healthy bodies!!-
Carrie Walder — Reply
Hi Joya! Thank you so much for the kind comment – it’s so lovely to connect with other RDs on here! So happy you stumbled upon this one – I hope you and your cooking classes enjoy it!! Full credit for the recipe would be much appreciated. I hope your students are able to find plenty of easy, healthy recipes on here, too 🙂
Thanks again!!
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Sarah — Reply
Simply amazing. Can’t wait to make for upcoming gatherings.-
Carrie Walder — Reply
So happy to hear that, Sarah! Thank you for sharing. I’m so glad you enjoyed it 🙂
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Stacy — Reply
Can I use frozen strawberries
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Carrie Walder — Reply
Hi Stacy! I have not personally tried roasting frozen strawberries, but I have read that it can be done. They can be roasted straight from frozen (no need to thaw first) and may need to be roasted for a little longer than fresh ones. I hope it works for you!
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Jillian — Reply
Hi Carrie! I see some commenters have substituted ricotta, but I was wondering if you had any recommendations on how to substitute the ricotta well. Should we still use Greek yogurt? Or leave the ricotta as is? Add something? Let me know what you think! Hoping to make this as an Easter appetizer-
Carrie Walder — Reply
Hi Jillian! Thanks so much for your question.
I have not personally tried this with ricotta, but my advice would be to try blending it first without the Greek yogurt and then give it a taste. The Greek yogurt helps to cut the saltiness of the feta, so you may not need it (or as much) with the ricotta (I find it much less salty!!) If you find it too salty, then add some Greek yogurt until it tastes just right 🙂
I hope that helps! This would make a fabulous Easter appetizer!!
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Nancy — Reply
Thank you for this wonderful recipe. I love it and have made it several times. I can’t get enough of it.-
Carrie Walder — Reply
Hi Nancy! Thank you so much for sharing your experience! I’m so happy to hear that you’ve enjoyed this one multiple times. That means the world 🙂
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J Haas — Reply
A good but not great appetizer. I didn’t like the pepper. The strawberries were a little large for a crostini presentation. I chopped the cooked strawberries to make them easier to eat. I used the left over strawberries on french toast and they were delicious.-
Carrie Walder — Reply
Hi J! Sorry to hear you didn’t enjoy this one as much as others have. Happy that you loved the leftover strawberries over french toast, though! Such a great way to have them 🙂
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JoDee — Reply
Do you have the nutrition facts…macro nutrients?
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Carrie Walder — Reply
Hi JoDee!
Unfortunately for both personal and professional reasons, I intentionally choose not to include the exact nutrition breakdown of my recipes. Ultimately, focusing on numbers goes against my nutrition philosophy as a dietitian and I much prefer to highlight the various health benefits of the whole food ingredients that I use! You can read more about my decision not to include them on my FAQ page if interested.
That said, if you would like to calculate the nutrition breakdown you can always enter the recipe into a nutrition calculator like MyFitnessPal! Thank you so much for understanding 🙂
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Nicole — Reply
This recipe is so unique and tasted amazing. But even though I followed everything as instructed, the dip basically melted into an unappetizing looking soup within a half hour of setting it on the table. If I had to make again, I might try using a full fat version of greek yogurt hoping to give it more lasting body. I used a very lowfat greek yogurt this time. Also I might just spread it individually on the crostini instead of the dip version. The taste is 5 stars for sure. The presentation fails after too short of an amount of time. I was actually embarrassed to have it at the party.-
Carrie Walder — Reply
Hi Nicole,
I’m so sorry to hear that this one melted for you – the last thing I want is for someone to feel embarrassed by a dish at a party!! I hope at least some of it was able to be enjoyed (happy to hear that you liked the taste at least)!
Some tips to hopefully prevent this:
– As you mentioned, a full fat greek yogurt could help to thicken it (it’s what I used personally)
– Be sure to refrigerate everything well before serving, both the roasted strawberries and dip should be chilled. I would also refrigerate them separately and keep them refrigerated until ready to serve. If the strawberries are still warm at all they will cause the dip to melt!
– Perhaps keeping the dip and strawberries separate when you do serve it could also help! I’m thinking 2 separate bowls and then your guests can spread them onto the bread/etc. themselves!I hope this helps a bit, and again my apologies that it melted <3
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sarah — Reply
My feta was still quite lumpy. I tried to fix with a little more oil and it got super runny. Its in the fridge now to try and salvage it but Im wondering if maybe the yogurt I used was too low fat. Also should the feta be room temp? will it always be a little grainy?
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Carrie Walder — Reply
Hi Sarah! When whipped, the feta does have a *slight* grainy-ness to it, but it’s still smooth and not supposed to be lumpy! I never personally notice nor am I bothered by the grainy-ness!
I typically use a higher fat greek yogurt for extra smoothness – perhaps that may be the issue? So sorry that the texture didn’t work out for you!
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Angelo — Reply
Well so I’m making this for a party. I just finished making feta cream. In the video it looks like a spreadable concoction. I looked at your recipe for five times mine is liquid.
I did everything as the instructions stated and mine is liquid yours is creamy obviously your instructions are incorrect because you ask for 8 oz of Greek yogurt. So what is wrong with your recipe?-
Carrie Walder — Reply
Hi Angelo. The recipe does not ask for 8 ounces of greek yogurt – it asks for 8 ounces of feta cheese, and 1/2 a cup of greek yogurt. 8 ounces of greek yogurt is double the amount the recipe calls for and why yours likely came out too liquid. This is the most popular recipe on my website with over 50 5-star reviews, so I don’t think my recipe is incorrect 🙂 I hope that helps.
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Bonny — Reply
I did not enjoy this at all.-
Carrie Walder — Reply
Sorry to hear that, Bonny!
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Mandi — Reply
I see the recipe says to use fresh strawberries, but if you’re in a pinch or craving this when strawberries are less seasonal… would frozen work as a substitute?Looks amazing, can’t wait to try!
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Carrie Walder — Reply
Thank you so much, Mandi! I have not personally tried roasting frozen strawberries, but I have read that it can be done. They can be roasted straight from frozen (no need to thaw first) and may need to be roasted for a little longer than fresh ones. I hope it works for you! Enjoy 🙂
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Daniela — Reply
Loved it!-
Carrie Walder — Reply
So happy to hear that, Daniela!! Thanks so much for sharing and leaving a review 🙂
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Erica — Reply
Absolutely phenomenal! This is always requested at parties.-
Carrie Walder — Reply
Thank you so much, Erica!! I’m so happy to hear that this is a hit at parties 🙂
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Amanda — Reply
I bought so many ingredients I didn’t have on hand for this – beyond worth it! Delish!-
Carrie Walder — Reply
Hi Amanda! I’m so happy to hear that you enjoyed this one!! Thank you so much for taking the time to leave a review – it’s so appreciated.
PS. if you need to use up any of the ingredients you bought, feel free to search by ingredient in my recipe index for more ways to use it 🙂
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Kat P — Reply
I love this recipe! It’s so good! But can I use cherries instead of strawberries too?-
Carrie Walder — Reply
Thank you so much, Kat! I’m so happy to hear that you enjoy this one. I’ve never personally tried this with cherries, but you can certainly roast cherries in the oven too. Just be sure to remove the pits before hand!! I feel that flavour wise it would be delicious! I’d love to know if you try it 🙂
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Helen Veldhuis — Reply
Made this for guests last night – rave reviews!! Will make again (and soon!)-
Carrie Walder — Reply
Hi Helen! Thank you so much for sharing!! I’m so happy to hear that you and your guests enjoyed this one 🙂
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Vicky — Reply
So easy to make and you can make ahead. More importantly it was super yummy, got rave reviews from friends and a request for the recipe! I will definitely make this again.-
Carrie Walder — Reply
Thank you so much for taking the time to leave a review, Vicky!! It’s so appreciated and I’m SO happy to hear that you and your friends enjoyed this one 🙂
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Bails — Reply
Hi, this recipe looks delicious. I’m wondering if the dip would be ok in an esky for an hour before being eaten. Thanks-
Carrie Walder — Reply
Hi Bails! Thanks so much for your question. Had to google what an esky is, but I’m seeing that it’s a portable cooler?! If so, I *think* it should be ok for an hour. Perhaps I’d add an icepack in there too, and be sure to store the dip and roasted strawberries separately 🙂
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Billie Jo Sebastian — Reply
Can’t wait to make this today for a picnic tomorrow. I’m. Thinking of roasting blueberries along with the strawberries to be festive for the holiday. So you think they will pair well with it or not? Thanks and looking forward to letting you know how it all turned out.
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Carrie Walder — Reply
Hi Billie Jo! Thanks so much for the kind words! Ooh roasted blueberries with this sounds like a fun idea. I haven’t personally tried roasted blueberries with this recipe, but I think from a flavour standpoint it could work? I love adding blueberries to salads with feta + balsamic, so I know those flavours go well together!
Perhaps I’d roast the blueberries on a separate pan so that the colours don’t bleed. Then you could also sample it before serving, just to be sure!!
Let me know how it goes. I hope you enjoy it and happy long weekend 🙂
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Em — Reply
I have a balsamic vinegar that is already on the sweet side. Would I still need to add honey? Do you use a bitter balsamic and then add the honey to make it sweeter? I just don’t want to make it too sweet. Thanks!
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Carrie Walder — Reply
Thanks so much for your question, Em! I just used a regular balsamic vinegar, which is typically on the sweeter side to begin with! It’s only 2 teaspoons of honey here, so it’s not too too sweet and it does balance out with the more savory flavors from the feta. That said, you are welcome to drop that to 1 teaspoon? Or try it without the honey and if it’s not sweet enough, you can drizzle it over after. I hope that helps 🙂
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Jen — Reply
Great recipe! I’ve made this a few times for potlucks and it’s always very popular.-
Carrie Walder — Reply
Thank you so much, Jen!! I’m so happy to hear that this one is a hit 🙂
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