Description
This Whipped Feta Dip with Roasted Olives is the perfect balance of creamy, salty, and bright Mediterranean flavors. With smooth whipped feta and ricotta topped with lemony, herb-infused olives, this dip feels gourmet yet takes less than 15 minutes to prepare. Serve it with crostini, crackers, or raw veggies for a show-stopping appetizer everyone will love.
Ingredients
For the Olive Topping
¼ cup pitted Castelvetrano olives, roughly chopped
¼ cup pitted Kalamata olives, roughly chopped
¼ teaspoon honey
½ teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ teaspoon fennel seeds
3 peels lemon rind (about 1 inch each)
1 small sprig fresh thyme
¼ teaspoon smoked paprika
For the Whipped Feta
7 ounces feta cheese, drained
⅓ cup ricotta cheese (or Greek yogurt for a lighter option)
For Serving
Crostini, pita chips, or fresh veggie sticks
Instructions
-
Marinate the Olives
In a small bowl, combine the chopped Castelvetrano and Kalamata olives with honey and lemon juice. Set aside to let the flavors meld. -
Infuse the Olive Oil
In a small saucepan, heat olive oil with fennel seeds, lemon peels, and thyme over medium heat until fragrant and sizzling slightly (30–60 seconds).
Remove from heat, stir in smoked paprika, then pour this infused oil into the olive mixture. Stir well and let it cool slightly. -
Blend the Feta
Add feta and ricotta to a food processor. Blend for about 1–2 minutes until smooth and creamy, scraping down the sides as needed.
For an extra-smooth texture, drizzle in 1 tablespoon of olive oil while blending. -
Assemble and Serve
Transfer the whipped feta to a shallow serving dish. Spoon the roasted olive topping evenly over the surface, ensuring you include some of that beautiful infused oil.
Serve immediately with crostini, crackers, or fresh veggies.
Notes
- Use block feta, not pre-crumbled. The block version has more moisture and blends into a smoother dip.
- Make ahead: You can prepare the whipped feta up to 2 days in advance. Store it in an airtight container and add the olive topping right before serving.
- No food processor? Use a blender or hand mixer—just take your time to reach a fluffy, whipped consistency.
- Switch it up: Add roasted cherry tomatoes, pesto, or pickled shallots for variation.
- Pairing ideas: Serve alongside your crudité platter, pretzel board, or cheese and veggie boards.
- Prep Time: 10 min
- Cook Time: 5 min