Preheat your oven to 400°F. Slice your tomatoes in half, drizzle with olive oil, and season with salt and pepper. Bake until they're golden and tender, about 20-25 minutes.

In a food processor, combine the feta cheese, pesto, raw honey, and Greek yogurt. Pulse until smooth and creamy, about 2-3 minutes. If the dip gets too thick, add up to 2 tablespoons of water or vegetable stock.

On a serving plate, spread a generous layer of the whipped feta dip. Top with roasted herb tomatoes, chopped walnuts (if using), and a drizzle of honey. Finish with a sprinkle of fresh parsley.

Pair your dip with tortilla chips, crackers, toasted bread, or fresh veggies like carrots and celery.