Blistered Cherry Tomatoes over Whipped Feta

• 18 oz Greek feta in brine, drained and crumbled
• 21/2 cup whole milk Greek yogurt
• 31 clove garlic, finely grated
• 41 tsp lemon zest
• 51 tbsp fresh lemon juice
• 64 tbsp extra-virgin olive oil, divided
• 712 oz cherry tomatoes, left whole
• 81/2 tsp flaky sea salt
• 91/4 cup fresh dill, roughly torn
• 101/2 tsp Aleppo pepper flakes

1. 1

   Drop the crumbled feta, Greek yogurt, grated garlic, lemon zest, lemon juice, and two tablespoons of olive oil into a food processor.

2. 2

   Process on high for 2 to 3 minutes, scraping down the sides once, until the texture shifts from grainy to light, silky, and spreadable. Scrape it into a bowl and refrigerate while you blister the tomatoes, so it is properly cold when you spread it.

3. 3

   Toss the whole cherry tomatoes in a bowl with flaky sea salt and the remaining two tablespoons of olive oil, letting them sit for five minutes so their skins start to glisten.

4. 4

   Set a dry, heavy skillet over high heat until it smokes faintly, then dump in the tomatoes along with their seasoned oil.

5. 5

   Sear the tomatoes undisturbed for two minutes so the undersides blister deeply, then shake the pan gently for another two minutes until the skins split and release tart, jammy juices. If your heat is too low they will turn mushy instead of blistering, so keep the flame fierce.

6. 6

   Remove the skillet from the heat and let the tomatoes cool down completely; spreading hot fruit directly over the cold feta will melt your glossy dip into greasy soup.

7. 7

   Swoop the chilled whipped feta across the base of a wide platter with the back of a large spoon, creating generous deep ridges.

8. 8

   Spoon the room-temperature blistered tomatoes and all their pooled pan juices right into the center of the feta.

9. 9

   Scatter the torn dill across the top and finish with the Aleppo pepper flakes before serving.

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