Description
This Whipped Feta Dip with Roasted Olives is a creamy, tangy appetizer perfect for entertaining. Combining smooth whipped feta and Greek yogurt with warm, fragrant roasted olives, sun-dried tomatoes, and fresh herbs, this dip offers a delightful balance of flavors and textures. Ideal served with fresh veggies, crackers, and crisps, it comes together quickly in under 25 minutes and brings a Mediterranean-inspired touch to any snack time or party platter.
Ingredients
Main Ingredients
- 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)
Feta Dip Ingredients
- 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 the mixture if needed)
- Minced fresh rosemary, cracked black pepper, additional lemon zest or orange zest for garnish
To Serve
- Fresh veggies
- Crackers and crisps
Instructions
- Preheat Oven: Preheat your oven to 400℉ (204℃) to prepare for roasting the olives and tomatoes.
- Combine Olive Mixture: In a small oven-safe glass dish, mix the olives, sun-dried tomatoes, 3 tablespoons of olive oil, lemon or orange zest, and minced garlic until well combined.
- Add Rosemary: Nestle the 2 sprigs of fresh rosemary into the olive mixture, which will infuse the flavors during roasting.
- Roast Olives and Tomatoes: Place the dish in the preheated oven and roast for 12 minutes or until the mixture is hot and aromatic.
- Prepare Whipped Feta Base: While the olives roast, add the drained feta cheese and Greek yogurt to a food processor bowl.
- Process Feta Dip: Secure the lid on the food processor and begin processing the feta and yogurt while slowly streaming in 2 tablespoons of olive oil through the lid chute. Pause occasionally to scrape down the bowl sides for an even blend.
- Adjust Creaminess: Continue processing until the mixture is smooth and creamy. If it feels too thick, blend in up to 1 tablespoon of milk to achieve extra smoothness.
- Broil Feta Mixture: Spread the whipped feta mixture evenly into a shallow oven-safe dish such as a pie plate or small casserole dish. Switch your oven to broil with the rack in the middle position. Broil for 3-4 minutes until the dip is warmed through and bubbles slightly at the edges.
- Assemble and Serve: Remove the feta dish from the oven and spoon the hot olive and tomato mixture over the top. Garnish with minced fresh rosemary, cracked black pepper, and a few rosemary sprigs. Serve immediately with fresh vegetables, crackers, and crisps for dipping.
Notes
- If olives are very large, cutting them into quarters helps distribute flavor better and makes them easier to eat in the dip.
- You can substitute milk of choice (dairy or plant-based) depending on your preference or dietary needs to thin the dip.
- Using whole milk Greek yogurt gives a rich creaminess; low-fat options can be used but may affect texture.
- Serving with a variety of fresh vegetables and crunchy crackers enhances texture contrast and flavor.
- The roasted olive topping can be prepared just before serving to keep olives warm and flavorful.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
