Whipped Feta Dip with Olives and Sun
This whipped feta dip combines creamy feta and cream cheese into a silky base, then tops it with briny olives, tangy sun-dried tomatoes, and fresh herbs for a no-cook Mediterranean appetizer.
This whipped feta dip combines creamy feta and cream cheese into a silky base, then tops it with briny olives, tangy sun-dried tomatoes, and fresh herbs for a no-cook Mediterranean appetizer.
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In a food processor, combine the feta cheese, cream cheese, and 2 tablespoons of olive oil.
Blend until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
On a cutting board, chop the green olives, kalamata olives, sun-dried tomatoes, and fresh parsley for the topping.
Spread the whipped feta dip onto a serving platter or board.
Drizzle the top of the dip with additional olive oil.
Spoon the chopped olive, sun-dried tomato, and parsley mixture over the whipped feta.
Grate fresh lemon zest over the top and finish with a sprinkle of salt.
Garnish with a sprig of fresh rosemary and serve with your favorite crackers.
Refrigerate in an airtight container for up to 4 days. Bring to room temperature for 15 minutes before serving; do not reheat.
Yes. Prepare the whipped feta base up to 2 days ahead and refrigerate. Add the olive and sun-dried tomato topping just before serving to keep it fresh and prevent sogginess.
Serve with pita chips, crackers, crudités (cucumber, bell peppers, carrots), or crusty bread for dipping.
Yes, use 1/2 cup of your preferred olive variety. Kalamata olives alone deliver a stronger, earthier flavor; green olives are milder and brighter.
Taste before adding salt—feta and olives are already salty. Start with a pinch and adjust. Rinsing olives briefly under water reduces excess salt.
Yes. Double or halve all ingredients proportionally. The whipped base freezes well for up to 1 month; thaw in the fridge before serving.
