Description
Whipped Feta with Tangy Olives is a creamy, flavorful appetizer perfect for quick entertaining or a delightful snack. Smooth whipped feta combined with cream cheese creates a luscious base, accented by bright lemon juice, a touch of honey, and freshly ground black pepper. This dip is topped with a mix of chopped kalamata and green olives for a tangy bite and a sprinkle of fresh oregano for a herbaceous finish. Serve it with pita bread, crackers, or fresh vegetables to enjoy a Mediterranean-inspired treat that’s ready in just 10 minutes.
Ingredients
Scale
Main Ingredients
- 8 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon black pepper
Toppings
- 1/4 cup kalamata olives, chopped
- 1/4 cup green olives, chopped
- 1 teaspoon fresh oregano, chopped (optional)
- Olive oil, for drizzling
For Serving
- Pita bread, crackers, or veggies
Instructions
- Blend the cheese mixture: In a food processor, combine the crumbled feta cheese, softened cream cheese, olive oil, lemon juice, honey, and black pepper. Blend the ingredients until the mixture becomes smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.
- Transfer to serving bowl: Spoon the whipped feta mixture into a serving bowl and spread it out evenly to create a smooth surface for the toppings.
- Add the olive topping: Sprinkle the chopped kalamata and green olives evenly over the whipped feta. If using fresh oregano, sprinkle it on top for added color and flavor.
- Drizzle with olive oil: Lightly drizzle olive oil over the olives and cheese to add extra richness and a glossy finish to the dip.
- Serve immediately: Present the whipped feta dip right away alongside pita bread, crackers, or fresh vegetables for dipping.
Notes
- For a vegan alternative, use vegan cream cheese and a plant-based feta substitute.
- Try adding a pinch of crushed red pepper flakes for some heat.
- Use fresh lemon juice for best flavor.
- This dip can be prepared a few hours ahead; cover and refrigerate, then stir before serving.
- Chopped fresh herbs like dill or parsley can be used instead of oregano.
