Servings: 2 1/2 cups 1x
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.
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