The roasted spring vegetables caramelize beautifully in the oven, while the whipped feta—made with just a block of feta cheese, plain Greek yogurt, and a garlic clove—becomes a creamy, tangy spread you’ll want to put on everything. It’s an easy recipe that celebrates this time of year in the most delicious way.
For another creamy spread, this Creamy Whipped Goat Cheese Dip is equally luscious and make-ahead friendly.
Table of Contents
Why You’ll Love This Recipe
This dish is a total blank canvas for your favorite vegetables. I love picking up vibrant produce from the farmers market: young carrots, asparagus, radishes, and purple cauliflower are all in season now and roast beautifully.
Roasting enhances their natural sweetness, and when paired with whipped feta, they become an irresistible combination. Whipped feta is a creamy dip made by blending feta cheese with yogurt or olive oil until smooth. The feta mixture transforms into a creamy consistency that’s perfect for spooning under the veggies or serving as a dip on a crudité platter with fresh veggies and pita chips.
The feta dip also makes a great spread for crusty bread or warm pita bread. I love topping it with a little drizzle of olive oil and red pepper flakes, or even a drizzle of honey for a sweet-salty contrast. This is truly a perfect dip for spring entertaining—or just adding more vegetables to your weeknight rotation.
If you’re into bold flavors, try my Roasted Carrots with Calabrian Chili Yogurt and Mint for another colorful spring option.
Ingredients You’ll Need
- Block of feta cheese – Choose a high-quality sheep’s or goat’s milk feta (avoid pre-crumbled). This is the base of your whipped feta and what gives it that salty, tangy flavor.
- Thick Greek yogurt – Adds a smooth, creamier texture and balances the intensity of the feta. If dairy-free, swap in unsweetened coconut or cashew yogurt.
- Garlic clove – Adds depth and a bit of a bite. Mellow it out by roasting if you’d like a softer flavor.
- Spring veggies – Use your favorites: asparagus, carrots, radishes, snap peas (blanched), artichoke hearts, spring onions. Just make sure to cut them evenly for consistent roasting. This is a great way to give the produce in your fridge a second chance if it’s on its way out.
- Avocado oil or extra virgin olive oil – Either works for high-heat roasting. I usually go with avocado oil for its neutral flavor.
- Salt and black pepper – Season generously. Freshly cracked pepper adds brightness and contrast to the roasted flavors.
- Fresh dill, mint, parsley, or chives – Fresh herbs bring brightness. You can also try a deconstructed mint pesto for extra flair.
- Hot honey – Optional, but amazing drizzled over the feta to balance its richness.
- Nuts (optional) – Toasted pistachios or walnuts offer crunch and visual appeal.
Want more ideas for mixing and matching seasonal produce? Check out my Roasted Vegetable Salad for year-round inspiration.
How to Make Roasted Spring Vegetables with Whipped Feta Dip
Step 1: Add the feta, yogurt, and garlic to a mini food processor or high-speed blender and pulse until smooth and fluffy. This creamy dip stores well in an airtight container in the fridge for up to 5 days.
Step 2: Preheat the oven to 400°F and line a baking sheet pan with parchment paper. Toss vegetables in oil and arrange in a single layer. Season with salt and pepper.
Step 3: Roast firm vegetables (like carrots and cauliflower) for 10 minutes. Add quicker-cooking ones (like asparagus or artichokes) and roast another 10. Adjust cooking time as needed based on vegetable size and type.
Step 4: Spread the whipped feta on a platter for a beautiful base, then top with roasted vegetables. Alternatively, drizzle or dollop the feta directly on the vegetables. Garnish with herbs, hot honey, or a spoonful of mint pesto.
For more feta inspiration, try my Greek Shrimp with Tomatoes and Feta—it’s one of my favorite feta recipes!
Pro Tips for Roasting Spring Vegetables
- Cut vegetables to a similar size. This ensures even roasting—small radishes and snap peas can cook in half the time of thick carrots. Aim for uniform thickness over identical shape.
- Don’t overcrowd the pan. If veggies are too close together, they’ll steam instead of roast. Use two sheet pans if needed to keep them in a single layer with space between.
- Roast in batches based on density. Start with firmer vegetables (like carrots and cauliflower) first. Add delicate ones like asparagus or snap peas halfway through. This improves flavor and texture.
- Toss warm veggies with a splash of vinegar or lemon. A touch of acid after roasting brightens flavors—white balsamic or lemon juice work beautifully.
- Line the sheet pan with unbleached parchment. It prevents sticking without the mess of foil or cooking spray—and it’s more eco-friendly.
Tips for Whipped Feta Success
- Use a block of feta, not crumbles. Crumbled feta often contains anti-caking agents that make it harder to whip smoothly. A creamy block (sheep’s milk is ideal) gives the best results.
- Start with room temperature ingredients. Cold feta or yogurt can resist blending and create a grainy texture. Let them sit out 10–15 minutes before blending.
- Use a high-speed blender or food processor. A regular blender may leave it too chunky. For the creamiest consistency, pulse slowly, scraping down the sides as needed.
- Balance the saltiness. Feta is naturally salty—taste before adding extra salt, and balance with herbs, lemon zest, or a drizzle of honey.
- Don’t over-blend. It can become too runny. Stop as soon as it reaches a spreadable consistency—smooth but thick, like cream cheese.
Serving & Make-Ahead Tips
- Serve at room temperature for best flavor. Cold whipped feta firms up—take it out 20 minutes before serving so it’s soft and creamy.
- Make ahead up to 5 days. Store the dip in an airtight container. Roasted spring vegetables can also be made a day ahead and reheated in a 350°F oven.
- Pair with more than just vegetables. Serve leftover whipped feta with pita chips, crusty bread, or on toast with a fried egg. It’s super versatile!
Recipe FAQs
If you’re ending up with a grainy texture, try using a high-speed blender and add a small spoonful of water or olive oil to smooth it out. Always start with room temperature ingredients for best results.
Yes! The whipped feta can be made in advance and stored in an airtight container. The vegetables can be roasted ahead too—just reheat in the oven before serving to bring back their crisp edges.
Absolutely. This dish doubles as a tasty dip when served with fresh veggies, pita chips, or crusty bread. It’s great as part of a mezze or crudité platter.
This is one of my go-to spring dishes for a crowd. The flavors are bright and versatile, and it plates beautifully. Try adding it to your Easter spread or a spring brunch board.
This roasted spring vegetable recipe with whipped feta is a total seasonal win. It’s flexible, flavorful, and easy to prep ahead. Whether you’re looking for a light lunch, a veggie-forward side, or a creamy feta dip to serve with friends, this one checks every box.
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Roasted Spring Vegetables with Whipped Feta Dip
Ingredients
Whipped Feta
- 7-8 ounces best quality feta, sheep and/or goat milk, at room temperature
- 3/4 cup whole milk Greek yogurt, at room temperature
- 1 clove garlic, minced
Spring Vegetable Ideas
- Carrots
- Purple cauliflower
- Asparagus
- Radishes
- Snap peas, I would quickly saute these or blanch
- Artichoke hearts
- Spring onions or shallots, I would quickly saute these
Garnish
- fresh mint, dill, chives or flat-leaf parsley or deconstructed mint pesto*, edible flower petals
- Nuts: I did not add nuts but you could! Finely chopped walnuts or pistachios would be excellent!
Instructions
- Make the whipped feta: add feta, yogurt and garlic to a personal blender or mini food
- processor and process just until smooth. Store in fridge up to 5 days if making in advance.
- Line a large sheet pan with unbleached parchment paper and preheat the oven to 400 degrees F. Toss the vegetables with olive oil and spread out in one layer on the prepared sheet pan. Season with salt and pepper. I started the purple cauliflower, baby carrots and artichokes for 10 minutes, then added the asparagus for 10 more minutes.
- Spread the whipped feta on a platter and top with the vegetables OR plate the vegetables and drizzle with the feta sauce.
- Garnish with fresh herbs like parsley, chives, dill, and mint or deconstructed mint pesto.
Notes
Mix together in a bowl:
1⁄2 cup fresh mint leaves, finely chopped
1⁄4 cup toasted chopped walnuts or pine nuts
1 small garlic clove, minced
3 Tablespoons unrefined cold-pressed extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Sea salt and pepper to taste Make it Vegan: Violife has the best vegan feta. Email me if you want my homemade vegan feta recipe.
Use coconut or cashew yogurt.
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