Whipped Feta Dip With Roasted Olives

I’m certain that this whipped feta dip will be the hit of your holidays this year! With a rich, creamy base and a salty, savory topping it always pleases my family and friends. And I’m always pleasantly surprised when even my teens happily dig in! 

I’m so thrilled that this Mediterranean-inspired dip looks like it came straight from the page of a magazine, yet takes mere minutes to make. After testing it so much throughout the year, it quickly became a staple at all my gathering. And I’m even known to enjoy it as an afternoon snack when I’m feeling a little fancy.

Ingredients To Make Whipped Feta Dip

Here’s everything you need to make this recipe today:

To Make The Roasted Olives

• Olives – I used a mix of seasoning-free Kalamata and green olives from the olive bar at my local grocery store
• Sun-dried tomatoes – I used a jar or can of sun-dried tomatoes packed in oil
• Olive oil – use a high-quality extra virgin olive oil 
• Lemon zest – may sub orange zest
• Garlic
• Fresh rosemary sprigs

To Make The Whipped Feta

• Feta cheese – for the best taste and texture, I recommend using a block of feta cheese instead of feta crumbles. Be sure to drain off the excess water
• Plain whole milk Greek yogurt – You’ll need ¾ cup Greek yogurt. I have also tested this recipe with sour cream, which works great
• Olive oil – use a high-quality extra virgin olive oil 
• Milk – any type of dairy or plant-based milk will work. I don’t always need this but find that adding a little milk can help create a creamier consistency if my dip is a little on the thick side

For Serving

• Fresh rosemary
• Cracked black pepper
• Lemon zest – may sub orange zest
• Crackers and fresh veggies for dipping

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Highlight: Olives

I’m a big fan of olives and love to use them in a variety of recipes like our pepperoni pizza muffins, homemade olive bread, and, of course, this whipped feta dip recipe. I find that the savory brininess of olives is a nice way to add a pop of flavor to any meal. And I also love that olives are full of health benefits:

• A great source of heart-healthy monounsaturated fats
• Contain a good amount of vitamin E and vitamin K
• A natural source of fiber
• May help lower “bad” LDL cholesterol and raise “good” HDL cholesterol

Equipment Needed

• Food processor
• 2 small oven-safe baking dish (such as a pie plate or small casserole dish)
• Measuring cups
• Measuring spoons
• Spatula

How To Make Whipped Feta With Roasted Olives

Here’s my foolproof method for creating the creamiest whipped feta dip:

1. Combine the olive topping ingredients. In a small oven-safe baking dish, combine the olives, sun-dried tomatoes, olive oil, lemon zest, and garlic. Then, nestle the rosemary sprigs into the olive mixture.
2. Bake. Place the dish in the oven and bake at 400℉ for 12 minutes or until hot.
3. Create the feta dip. While the olive mixture bakes, combine the 8 ounces feta, and yogurt in a food processor. While blending, pour 2 tablespoons of olive oil through the chute in the processor, stopping occasionally to scrape down the sides of the bowl. If the mixture is just too thick, blend in 1-2 tablespoons of milk until desired creaminess is achieved.
4. Broil. Spread the creamy feta mixture across the bottom of a shallow oven-safe dish (like a pie plate or small broiler). Then, broil the dish until the feta mixture is warm and begins to bubble slightly at the edges.
5. Garnish. Spoon the roasted olive mixture on top of the feta. Garnish with minced fresh rosemary, cracked black pepper, and a couple of sprigs of rosemary or fresh parsley. Serve warm with crackers or pita chips.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), total fat, saturated fat, protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How To Serve

As mentioned, I love to serve this Greek feta dip warm topped with the warm olive mixture and a sprinkle of fresh rosemary and cracked black pepper. It’s also great topped with extra dash of lemon juice, lemon zest, or a drizzle of olive oil. 

For dippers, I like pita chips, soft pita bread triangles, pretzels, crackers, and these crisps are a favorite of mine. It’s also great with fresh veggies like cucumber slices, celery sticks, tomatoes, and halved mini bell peppers. 

When hosting holiday parties, I serve this dip with a crudité platter, a variety of cheeses, fresh and dried fruits, and our holiday spiced pecans. Then, I set out a few bottles of Dry Farms wine and the ingredients for our cranberry kombucha mocktail. Next, I get our recipe for a homemade simmer pot going on the stove. And, before long, the party ensues! 

To Store And Reheat

This recipe is best served right away while it’s still warm. If you do happen to have leftover dip that hasn’t been sitting out for too long, you can store it in an airtight container in the fridge for up to 3 days. You can enjoy the leftover dip cold, spread onto a cracker or added to a sandwich or wrap. Or, you can reheat the dip in a small baking dish in a 400-degree oven for 5-7 minutes.

The photos in this post were taken by Megan McKeehan.

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