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.
Recipe Highlights
Here are a few reasons why this creamy whipped feta dip was an instant favorite for my family:
- All I need is ten minutes of prep time and a total time of 25 minutes, meaning I can get in and out of the kitchen fast
- One batch makes 2 1/2 cups, which is great for sharing. If you need more, it can easily be doubled or tripled
- Made with high-quality dairy (including feat cheese and Greek yogurt), fresh olives, sun-dried tomatoes, and olive oil, this dip is a great source of healthy fats, calcium, vitamins, potassium, and even some fiber
- I can easily customize the flavor, using different toppings, fresh herbs, and spices I have on hand. It’s great with za’atar, red pepper flakes, oregano, hot honey, and pistachios
- I love the natural neutral colors of this dip, which makes it a perfect appetizer addition to a charcuterie board or mezze platter, or as an addition to a holiday table along with our best Thanksgiving side dish recipes
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
Use A Food Processor Like A Pro
I know using a food processor can sometimes be a little intimidating, but it’s my secret tool for creating a perfectly smooth consistency in the feta. After countless recipe tests, I’ve developed a few tips and tricks to make the process seamless:
- Run the food processor constantly (instead of pulsing) on low speed to ensure all the ingredients blend evenly.
- Add the olive oil to the food processor slowly, pouring it in a thin stream. This allows the oil to distribute evenly throughout the dip, creating a rich flavor and creamy consistency.
- Stop and use a rubber spatula to scrape down the sides every 20-30 seconds to make sure all the ingredients combine evenly.
How To Make Whipped Feta With Roasted Olives
Here’s my foolproof method for creating the creamiest whipped feta dip:
- 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.
- Bake. Place the dish in the oven and bake at 400℉ for 12 minutes or until hot.
- 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.
- 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.
- 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.
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Whipped Feta Dip With Roasted Olives
This dip looks like it’s right out of the pages of a magazine, and it will be the star of any gathering. It’s so easy to make in just a few simple steps. Serve it with a variety of crackers, pita chips, and fresh veggies for dipping.
Ingredients
For the Roasted Olives:
- 1 cup mixed olives, cut olives into quarters 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)
For the Whipped Feta:
- 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 (may not need this. Only use if needed to thin the mixture a little bit and make it extra smooth)
For Serving:
- Minced fresh rosemary, cracked black pepper, additional lemon zest or orange zest
- Fresh veggies
- Crackers and crisps
Instructions
- Preheat oven to 400℉.
- In a small oven-safe glass dish, combine olives, sun dried tomatoes, olive oil, lemon zest and garlic. Stir to combine.
- Nestle rosemary sprigs into the olive mixture.
- Place the dish in a preheated oven and roast for 12 minutes or until hot.
- While the olives roast, add the feta cheese and yogurt to the bowl of a food processor.
- Place the lid on the food processor and process while streaming the olive oil in through the chute of the processor lid occasionally stopping to scrape down the sides of the bowl.
- Continue processing until the feta mixture is smooth and creamy. If the mixture is too thick, blend in 1 tablespoon of milk until desired creaminess is achieved.
- Spread the feta mixture into the bottom of a shallow oven-safe dish (such as a pie plate or small casserole dish). Switch the oven to broil and keep the top rack in the middle of the oven. Place the dish under the broiler for 3-4 minutes or until the feta mixture is warm and starts to bubble slightly at the edges.
- Remove from the oven and spoon the olive mixture over the top. Sprinkle with minced fresh rosemary, cracked black pepper, and a couple sprigs of rosemary. Serve immediately with crackers and veggies for dipping.
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Notes
* I use a mix of kalamata and green olives from the grocery store olive bar.
Nutrition Information
- Serving Size: 1/4 cup dip
- Calories: 163
- Fat: 13 g
- (Sat Fat: 4 g)
- Sodium: 370 mg
- Carbohydrate: 5 g
- (Fiber: 1 g
- Sugar: 1 g)
- Protein: 6 g
- Cholesterol: 18 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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Molly says
these flavors are so good, I couldn’t stop eating this!
Stacie Hassing says
With these flavors, it’s easy to understand why! Thanks for the 5-star review!
Barbara Harkness says
I made this last night for some friends and they loved it! it was very quick and easy to prepare, and I made the olive topping and prepped the cheese mixture a few hours ahead, then heated cheese in oven, topped and served. As I’m gluten free, I served with mini peppers and celery, YUMMY! Sprinkled some crushed red peppers on top of olives This will be my Holiday “go to”. Love an app I don’t feel “guilty” eating
Jessie Shafer says
We’re so excited to hear that, Barbara! We hope it makes you happy many times over this holiday season!