Home » Appetizers » Whipped Feta and Roasted Olives {With Video!}

Whipped Feta and Roasted Olives {With Video!}

We are obsessed with making feta dip. It is salty, with a touch of sweetness and oh so creamy! Top it with roasted olives for a show stopping appetizer!

 

How to Make Whipped Feta

If you haven’t tried making whipped feta yet, it’s time. Like really time! It’s the easiest thing to put together and looks and tasted divine! We first tried making Whipped Feta with Roasted Tomatoes and Chickpeas and we were mind blown! It was love at first bite, so that is why we had to try making this again, but different toppings!

You’re going to need a good quality food processor, The food processor is how this dip gets whipped into an ultra creamy and dreamy goodness!

In the bowl of the food processor, add feta cheese, sour cream, cream cheese, garlic, honey, lemon juice, salt, pepper, extra virgin olive oil, and a splash of water.

Pulse then process for 1 minute or until the mixture is nice and smooth.

Spread onto a platter. The mixture will be so creamy!

How to Make Roasted Olives

Roasting olives is so simple. In a baking dish, add a combination of kalamata olives and green olives. If you have a favorite olive preference, feel free to use whatever you like! Add shallots, thyme, oregano, salt, and pepper. Toss everything together. Bake for 25-30 minutes at 400 degrees F. Set aside to slightly cool.

How to assemble

After you are done platting the whipped feta, top it with the roasted olives. You want to make sure that the olive have slighty cooled before you assemble.

What to serve this with

This dip is great with pita chips, warm pita bread, or naan.  Spoon it over crostini for as a party appetizer. Moreover, if you are looking for a gluten-free option, feel free to use your favorite gluten-free bread! Don’t forget that cut up vegetables make a great option for dipping, it is healthy, gluten-free, and gives a nice fiber boost!

How to store leftover feta dip

Store this leftover dip in an air tight container in the refrigerator for up to 3-4 days.

Whipped Feta Dip With Olives

This dip is made with feta cheese, cream cheese, and sour cream! Topped with roasted olives.
5 from 5 votes
Print Pin Rate
Course: Appetizer, dinner, dip, Snack
Cuisine: arab food, egyptian, middle eastern
Keyword: appetizer, dip recipe, feta dip, olives, roasted vegetables
Calories:

Ingredients

  • 6 oz pitted green olives
  • 6 oz pitted kalamata olives
  • 3 sliced shallots
  • 2 tbsp extra virgin olive oil
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1/2 tsp salt and pepper
  • 1/2 tsp ground black pepper

Whipped Feta

  • 8 oz feta cheese
  • 1/3 cup sour cream
  • 2 tbsp water or milk
  • 8 oz block cream cheese
  • 5 cloves garlic
  • 1/2 lemon
  • 1 tbsp honey
  • salt and pepper to taste
  • 1 tbsp extra virgin olive oil
  • extra virgin olive oil for garnish

Instructions

  • Preheat oven to 400 degrees F. In a baking dish add both olives, olive oil, shallots, thyme, oregano, salt, and pepper. Toss everything together. Bake for 25-30 minutes. Set aside to slightly cool.
  • Whipped Feta Dip In the food processor add all your ingredients. Pulse until smooth. Spread the dip on a plate.
  • Top with roasted olives. Garnish with an extra drizzle of and extra virgin olive oil!

Video

How to make ahead?
  • Make the cheese dip and refrigerate.
  • Roast the olives are directed, let cool, then refrigerate.
  • Once you are ready to serve. Let the dip come to room temperature. Spread on a plate and top with the roasted olives. Garnish with olive oil.

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Recipe Rating




17 Comments

  1. Two questions:
    Can I make each piece ahead of time and assemble right before my guests arrive to avoid dishes

    Do you need to let the roasted olives cool before plating?

    1. Yes, you can definitely do that! You can either warm the olives slightly in the microwave or leave it out for 45 minutes just to get to room temperature!

  2. 5 stars
    Girls. This recipe was a HIT. I took it to a baking competition (I entered but my husband was “taster” was all tasters were asked to bring a savory dish for guests to balance out the sweet. I made his, naturally, haha) and even before I had a bite before the baked goods presentation, 85% of it was gone! We’d only been there half-hour! It was *so* good. When I took the plate from the table (I didn’t win, sadly, but didn’t get a single negative criticism from the judges, they said my bake was perfection), a woman called out, “Wait. Did you bring that? Did YOU bring that?” and another behind me co-signed, “Oh my god. You brought the feta? That was legitimately my favorite thing I ate this entire night.”

    Baking Note: I didn’t have cream cheese, I totally spaced, but I happened to incidentally have 8oz of marascapone in my fridge in case I wanted to switch entries at the last minute. Works just fine. I couldn’t get it smooth with my Vitamin hand mixer but chose to note stress because we were in a rush to get there on time. Didn’t make a lick of difference, it. was. the. best!

    Thank you so much!

  3. This dip is delicious and I haven’t even roasted the olives yet. I am confused however since step 1 talks about roasting tomatoes & chick peas and then the olives & shallots. Are they optional or supposed to be part of the recipe and if so, how much? Thanks. Can’t wait to serve it tomorrow for the Super Bowl.

    1. Good catch! That roasting tomatoes and chickpeas should not have been there, the recipe has been adjusted! Let us know how it turns out!

  4. I made this as an appetizer for my family Christmas gathering, and it was a hit! The creaminess of the dip & the saltiness of the olives with a punch of my favorite duo (onion & garlic), it works so well together! Even my not-so-adventurous-palate family members enjoyed!

  5. We had this on Christmas eve and it was to DIE for! We fought over who got to take home (the miniscule amount) leftovers! Easy and yummy.

  6. 5 stars
    One of my favourite ever dips! My friend made this for a dinner party last month and now I’m making it for the holidays. Thanks for the amazing recipe!

    1. If you want to freeze, try to freeze everything separately (not assembled). To thaw: thaw in the refrigerator overnight.

  7. 5 stars
    This was absolutely fantastic! Everyone loved it and it came together so easily. Roasting olives is my new favorite thing.

    One recipe note — two ingredients are missing from step 1 in the instructions (olive oil and shallots). I believe it’s mentioned higher up in the blog post but when viewing just the recipe card at the bottom, it was a bit confusing and I had to scroll through the post again to make sure I added the olive oil and shallots at the right time 🙂

  8. This was absolutely amazing. Beautiful presentation, especially for the holidays. I double to amount of olives.