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Whipped Feta Dip with Roasted Olives Recipe

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This Whipped Feta Dip with Roasted Olives is a luscious, creamy appetizer that combines tangy feta cheese whipped to perfection with the rich, savory flavors of roasted mixed olives, sun-dried tomatoes, and fresh rosemary. Perfect for entertaining, it pairs beautifully with fresh veggies, crackers, and crisps, offering a flavorful Mediterranean-inspired dip that is easy to prepare and sure to impress.

Ingredients

Roasted Olive Mixture

  • 1 cup mixed olives, cut into quarters if large
  • ⅓ cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon zest or orange zest
  • 1 garlic clove, minced
  • 2 sprigs fresh rosemary (plus more for topping)

Whipped Feta Dip

  • 8 ounces feta cheese block packed in water, drained
  • ¾ cup plain whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon milk of choice (optional, to thin mixture)

To Serve

  • Minced fresh rosemary
  • Cracked black pepper
  • Additional lemon zest or orange zest
  • Fresh veggies (for dipping)
  • Crackers and crisps

Instructions

  1. Preheat and prepare olives: Preheat your oven to 400℉. In a small oven-safe glass dish, combine the mixed olives, chopped sun-dried tomatoes, 3 tablespoons olive oil, lemon or orange zest, and minced garlic. Stir everything to mix well.
  2. Add rosemary and roast: Nestle 2 sprigs of fresh rosemary into the olive mixture. Place the dish in the preheated oven and roast for 12 minutes, or until the mixture is hot and fragrant.
  3. Process feta and yogurt: While the olives are roasting, add the drained feta cheese and Greek yogurt to the bowl of a food processor. Secure the lid and begin processing.
  4. Incorporate olive oil: With the processor running, slowly stream in 2 tablespoons of extra-virgin olive oil through the lid chute. Pause occasionally to scrape down the sides to ensure a smooth mixture.
  5. Adjust creaminess: Continue to process until the mixture is creamy and smooth. If it feels too thick, add up to 1 tablespoon of milk to thin it to desired consistency.
  6. Broil the feta mixture: Spread the whipped feta mixture evenly into the bottom of a shallow oven-safe dish such as a pie plate or small casserole dish. Switch the oven to broil and place the dish on the middle rack. Broil for 3-4 minutes until the mixture is warmed through and starts to bubble slightly at the edges.
  7. Assemble and serve: Remove the feta from the oven and spoon the hot olive and tomato mixture over the top. Sprinkle with minced fresh rosemary, cracked black pepper, and garnish with a few sprigs of rosemary. Serve immediately with fresh veggies, crackers, or crisps for dipping.

Notes

  • Use mixed olives you enjoy—kalamata, green, or black all work well.
  • Sun-dried tomatoes packed in oil add richness; drain well before using.
  • The milk added to the feta mixture is optional; only add if you want a thinner, smoother texture.
  • For a zestier flavor, try using orange zest instead of lemon zest.
  • This dip is best served warm to enjoy the contrast of creamy feta and roasted olives.
  • Make sure to monitor the broiling process carefully to avoid burning.

Find it online: https://marthatasty.com/whipped-feta-dip-with-roasted-olives-recipe/