Description
This whipped feta dip with roasted olives is a creamy, tangy appetizer perfect for entertaining. The feta cheese is blended smooth with Greek yogurt, olive oil, and a hint of lemon zest, then lightly broiled to warm it through. Roasted olives and sun-dried tomatoes add a savory, rich topping infused with garlic and rosemary. Serve with fresh vegetables, crackers, or crisps for an irresistible snack or party dip.
Ingredients
Scale
Roasted Olive Mixture
- 1 cup mixed olives, quartered 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)
- Minced fresh rosemary, cracked black pepper, additional lemon or orange zest for garnish
- Fresh veggies, crackers, and crisps for serving
Instructions
- Preheat the Oven: Set your oven to 400℉ (200℃) to prepare for roasting the olives and sun-dried tomatoes.
- Combine Olive Mixture: In a small oven-safe glass dish, mix the quartered olives, chopped sun-dried tomatoes, 3 tablespoons olive oil, lemon zest, and minced garlic until well combined.
- Add Rosemary: Nestle the two sprigs of fresh rosemary into the olive mixture to infuse flavor during roasting.
- Roast the Olive Mixture: Place the dish in the preheated oven and roast for about 12 minutes, or until the mixture is heated through and fragrant.
- Prepare Feta Mixture: While the olives roast, add the drained feta cheese and Greek yogurt to the bowl of a food processor.
- Blend Feta Dip: With the food processor running, slowly stream in 2 tablespoons of olive oil through the chute. Occasionally stop to scrape down the sides and continue blending until the mixture is smooth and creamy.
- Adjust Consistency: If the dip is too thick, blend in up to 1 tablespoon of milk to achieve a creamy, spreadable texture.
- Broil the Feta: Spread the whipped feta mixture evenly into a shallow oven-safe dish. Switch the oven to broil, position the rack in the middle, and place the dish under the broiler for 3-4 minutes until warm and slightly bubbling at the edges.
- Assemble and Serve: Remove the broiled feta from the oven, spoon the roasted olive mixture on top, then garnish with minced fresh rosemary, cracked black pepper, and a few whole rosemary sprigs. Serve immediately with fresh vegetables, crackers, or crisps for dipping.
Notes
- If you prefer a thinner dip, add milk gradually until the desired consistency is reached.
- Use a mix of olives for varied flavor and texture.
- The dip can be prepared in advance and warmed just before serving.
- For an extra zing, try swapping lemon zest with orange zest.
- Ensure feta cheese is well drained to avoid a watery dip.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Keywords: whipped feta dip, roasted olives, appetizer, Mediterranean dip, easy party dip, feta and yogurt dip, roasted sun-dried tomatoes, savory dip
