Dessert

Whipped Feta Dip with Roasted Olives Recipe

ByMariam Harutyunyan October 10, 2025October 10, 2025

Introduction

This Whipped Feta Dip with Roasted Olives is a creamy, flavorful appetizer perfect for entertaining or snacking. Roasting the olives and sun-dried tomatoes brings out rich, savory notes that pair beautifully with smooth whipped feta and Greek yogurt. Serve with fresh veggies or crackers for a guaranteed crowd-pleaser.

The image shows an oval white dish filled with a creamy white base layer, likely cheese or dip, topped with a mix of green and dark purple olives that add a shiny, round texture. On top of the olives is a mixture of small sun-dried tomatoes or similar dark red ingredients, along with fresh green rosemary sprigs scattered throughout. The dish is lightly sprinkled with grated yellow lemon zest and some green herbs. A silver spoon rests on the right side inside the dish. Surrounding the dish is a curved row of thinly sliced brown multigrain crackers with visible seeds. The setting is on a wooden board placed on a white marbled surface with small bowls of coarse salt and cracked black pepper in the background, along with a glass of pale yellow liquid. photo taken with an iphone --ar 4:5 --v 7

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)

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 if needed)
Minced fresh rosemary, cracked black pepper, additional lemon or orange zest for garnish
Fresh veggies, crackers, and crisps for serving

Instructions

Step 1: Preheat your oven to 400℉ (200℃).
Step 2: In a small oven-safe glass dish, combine the olives, sun-dried tomatoes, 3 tablespoons olive oil, lemon or orange zest, and minced garlic. Stir to mix evenly.
Step 3: Nestle 2 rosemary sprigs into the olive mixture for added aroma.

Step 4: Roast the olive mixture in the preheated oven for about 12 minutes, or until heated through.
Step 5: While the olives roast, add the feta cheese and Greek yogurt to a food processor bowl.
Step 6: Process the feta and yogurt while slowly streaming in 2 tablespoons of olive oil. Pause occasionally to scrape down the sides for an even blend.

Step 7: Continue processing until the mixture is smooth and creamy. If it seems too thick, add up to 1 tablespoon of milk and blend again to reach your desired texture.
Step 8: Spread the whipped feta mixture evenly into a shallow oven-safe dish like a pie plate or small casserole.
Step 9: Switch the oven to broil and place the dish on the middle rack. Broil for 3–4 minutes until the feta warms and bubbles slightly around the edges.

Step 10: Remove from the oven and spoon the roasted olive mixture over the top. Garnish with minced rosemary, cracked black pepper, and extra rosemary sprigs.
Step 11: Serve immediately with fresh veggies, crackers, or crisps for dipping.

Tips & Variations

Use a mix of green and black olives for a vibrant, balanced flavor.

If you don’t have a food processor, use a blender or beat the feta and yogurt by hand for a chunkier texture.
Try adding a splash of balsamic vinegar to the olive mixture before roasting for a sweet tang.
For a dairy-free version, substitute feta and yogurt with tofu-based spreads or vegan cream cheese.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. The texture may firm up slightly—just let it come to room temperature and stir before serving again. This dip is best enjoyed fresh and doesn’t reheat well, so we recommend serving cold leftovers or at room temperature.

How to Serve

The image shows a white oval dish filled with a mix of green and dark purple olives, some whole and some cut in halves, all coated in a shiny, olive oil-based sauce. The olives are mixed with small pieces of brown sun-dried tomatoes and garnished with fine yellow lemon zest and small sprigs of green rosemary, giving texture and color contrast. The olive oil pools around the edges of the dip, soaking into the sides of the dish, with a silver spoon partially submerged on the right side. The dish rests on a wooden textured mat against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-chopped sun-dried tomatoes instead of chopping them myself?

Yes, pre-chopped sun-dried tomatoes work fine. Just make sure to drain any excess oil before adding them to the olive mixture.

What can I use if I don’t have fresh rosemary?

Dried rosemary can be substituted, but use it sparingly as it’s more concentrated in flavor. Alternatively, fresh thyme or oregano can add a nice herbal note.