A creamy and flavorful feta and green olive spread perfect as an appetizer or snack, combining tangy feta, briny olives, and zesty lemon with a hint of garlic and herbs.
Total Time:45 minutes
Yield:6 servings
Ingredients
Base
200 g green olives (pitted)
150 g feta cheese (crumbled)
100 g cream cheese (room temperature)
2 tbsp extra virgin olive oil
1 garlic clove (minced)
Zest of 1 lemon
Juice of ½ lemon
Add-ins
1 roasted red pepper (chopped)
1 tsp dried oregano
½ tsp chili flakes (optional)
Freshly ground black pepper (to taste)
Topping (Optional)
2 whole green olives
Drizzle of olive oil
Instructions
Combine Base Ingredients: In a food processor, add the pitted green olives, crumbled feta cheese, cream cheese at room temperature, extra virgin olive oil, minced garlic, lemon zest, and lemon juice. Blend until the mixture is smooth but retains a slight texture.
Add Flavor Enhancers: Incorporate the chopped roasted red pepper, dried oregano, chili flakes if using, and freshly ground black pepper. Pulse the processor 2 to 3 times to mix these ingredients, keeping some chunks for texture.
Transfer and Garnish: Spoon the dip into a serving jar or bowl. Drizzle with a little olive oil on top and garnish with the two whole green olives.
Chill: Refrigerate the dip for 30 minutes to allow the flavors to meld and intensify.
Serve: Present the dip with pita chips, crostini, or raw vegetables for dipping as a delicious appetizer or snack.
Notes
For a spicier kick, increase the chili flakes or substitute with fresh chopped chili.
Use feta cheese with reduced salt if you want to control the sodium level.
Roast your own red pepper by charring over an open flame or under a broiler for a smoky flavor.
The dip can be prepared a day in advance and kept refrigerated to deepen flavors.
Serve chilled for best taste and texture.
Substitute cream cheese with Greek yogurt for a lighter version, though the texture will be less creamy.
