Description
Whipped Feta with Tangy Olives is a creamy, savory appetizer or dip that combines the richness of feta cheese with the bright, tangy flavors of olives. It’s a perfect balance of creamy, salty, and tangy flavors, making it an ideal spread for bread, crackers, or vegetables. Quick to make and packed with flavor, this dish will be a crowd-pleaser at any gathering.
Ingredients
Scale
- 1 cup feta cheese, crumbled
- 1/2 cup cream cheese, softened
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Tangy Olives:
- 1 cup mixed olives (green and black), pitted
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
For the whipped feta:
- In a food processor, combine the crumbled feta cheese, cream cheese, olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
- Blend until smooth and creamy, scraping down the sides of the bowl as needed. Add more olive oil if necessary to reach your desired consistency.
- Transfer the whipped feta to a serving dish and smooth the top with a spatula.
For the tangy olives:
- In a small bowl, combine the mixed olives, olive oil, red wine vinegar, lemon zest, thyme, and red pepper flakes (if using).
- Stir well to coat the olives in the dressing. Let the mixture sit for at least 10-15 minutes to allow the flavors to meld together.
To serve:
- Spoon the tangy olives over the whipped feta. Serve with crackers, sliced baguette, or fresh vegetables for dipping.
Notes
- You can use any combination of olives you prefer; Kalamata olives work particularly well.
- For a smoother consistency, you can add a bit more olive oil to the whipped feta.
- This recipe can be made ahead of time and stored in the refrigerator for up to 2-3 days. Just let it come to room temperature before serving.
- Prep Time: 10
- Category: Appetizer, Dip, Snack
- Method: No-cook, Blending
- Cuisine: Mediterranean, Greek