Whipped Feta and Olive Dip
My favorite recipes to serve are show-stopping snacks like this Whipped Feta and Olive Dip. It looks *and* tastes super impressive, but takes only 15 minutes from start to finish. I have a few key tricks that make this dip stand out from the rest, including infusing the olive oil with orange zest while we prepare the rest of the recipe.
I am certain this whipped feta with olives and caramelized lemons, with a citrus and honey glaze will be the hit of your next party. It’s creamy, bright, zingy, just a little sweet, and perfect when scooped up by your favorite crackers.
This isn’t your average whipped feta, and after one bite you’ll know why. To balance out the signature tang I thought to put some citrusy element like orange and boy did that work out great! Add a bit of honey for a touch of sweetness and this dip was good. What makes it GREAT? The caramelized lemon slices that cook alongside the olives.
I also love when a dip has some secret health benefits too. We make the whipped feta and olive dip with greek yogurt instead of mayo or cream cheese, which ups the protein without sacrificing flavor or texture.
If you’re looking for other dips that will disappear quickly amongst a crowd, my Persian-Inspired Whipped Ricotta (on the sweeter side), and my White Bean Sun-Dried Tomato and Basil Dip (vegan without trying) are my go-tos! I even made them both for my baby shower 🙂
Jump to:
Why You’ll Love This Whipped Feta and Olive Dip
- Ready in under 20 minutes with minimal cooking
- Packed with bold flavors: creamy, salty, citrusy, sweet
- High-protein, gluten-free (serve with GF crackers)
- Stunning presentation, and unique/new flavors
Ingredients
I love a recipe that includes pantry/fridge staples! I often have these ingredients ready to go, on hand.
- Feta – The star of this whipped feta and olive dip! Use feta in brine.
- Greek yogurt – Adds creaminess and scoop ability to the feta.
- Castelvetrano olives – The second star of the show! I also use these olives in my Dirty Martini Pasta Salad
- Lemon – Caramelized and maybe even charred, they’re SO good
- Orange zest – Zest to infuse the olive oil with a vibrant citrusy touch, and the juice goes in the whipped feta.
- Extra virgin olive oil – Use a high quality one here!
- Garlic Salt – Just a twist or two into the whipped feta for extra depth of flavor. Can omit, or sub with a pinch of kosher salt.
- Honey – A final drizzle of honey softens the tang with just a touch of sweetness.
- Slivered almonds (optional) – These add a layer of crunch and nutty flavor
- Crackers or crusty bread – Ideal for serving
See recipe card for quantities.
How To Make Whipped Feta and Olive Dip
Step 1: Add high quality extra virgin olive oil and the zest of one orange to a small bowl and mix to combine. Set aside to marinade.
Step 2: Slice and quarter your lemons (more on this below), then add to a skillet on medium-ow heat with olive oil. Smash and roughly chop the olives and add to the lightly golden lemons.
Step 3: Cook the lemons and olives until the lemon slices have caramelized but not burnt, and olives have a slight char. Remove from heat and set aside.
Step 4: To a food processor or blender, add the feta, greek yogurt, a twist of garlic salt (if using) and juice from 1 orange.
Step 5: Whip the feta until creamy with no big chunks. Taste and adjust for salt/pepper. Add the whipped feta to a serving bowl, using the back of a spoon or spatula to create grooves.
Step 6: Top with the olives, caramelized lemon, an almonds (if using). Drizzle the orange-infused olive oil and honey over the whole dip. Serve and enjoy!
How to prepare the lemons to caramelize
To prepare the lemons for sautéing, you’ll want slices that are thick enough to hold their shape but thin enough to quickly caramelize and slightly char in the pan.
- Start by washing the lemon well, since you’ll be eating the rind too!
- Slice the lemon into ¼-inch thick rounds, then cut each slice into sixths to create small triangle-like wedges, ideally each wedge being of a similar size for sautéing.
- The goal is to create small, bite-sized pieces of lemon rind that caramelize in the olive oil and tuck nicely into the swirls of whipped feta.
- Sautee then on medium-low heat. Higher heat will cause them to burn and become bitter. We want them to caramelize and soften.
Substitutions and Variations
- Flavor boosters – To the pan with lemons and olives, feel free to add minced garlic or even some thyme. Be sure the garlic is cooked through before removing from the heat, taking care the lemons don’t burn.
- Olives – I love this recipe with castelvetrano olives. If Kalamata olives are more your thing, you can substitute!
- Whipped feta – I love the tang of greek yogurt with the feta. If you don’t have this on hand, you can use Icelandic yogurt or labne, or even cream cheese (which will have a more mild flavor profile)
Storage
Store any leftover whipped feta in a sealed container in the fridge for up to 4 days. I do not recommend freezing.
How to serve this Whipped Feta and Olive Dip
- A centerpiece for a mezzo board or charcuterie plate
- Alongside grilled meats or veggies
- An appetizer dip with crusty bread, pita/pita chips, or crackers
Rate This Recipe
If you made this recipe, first of all thank you! Please leave a star rating and comment below, I love hearing from you! Tag me on Instagram or TikTok too with your creations @snackingemily.
Whipped Feta and Olive Dip
Ingredients
- ¼ cup + 1 tablespoon extra virgin olive oil divided
- 1 orange zest and juice, separated
- 1 lemon thinly sliced
- 8 oz Castelvetrano olives drained
- 8 oz feta cheese block-style in brine is best
- ⅔ cup Greek yogurt whole milk recommended
- 1 pinch garlic salt to taste, can substitute with regular salt
- 2 tablespoon honey
- ¼ cup slivered almonds optional, for crunch
- Crackers or crusty bread to serve
Instructions
- Make the orange-infused olive oil: In a small bowl or measuring cup, combine ¼ cup olive oil with the zest of one orange (wash the orange first!). Set aside to let the flavor infuse while you prep the other ingredients.
- Prepare the lemons and olives: Wash the lemon, then slice into ¼-inch thick rounds. Then cut each round into sixths, creating small triangular wedges around the same size each. Smash the olives gently with the flat side of a chef’s knife to loosen the flesh, then roughly chop them.
- Cook the lemons, then olives: Heat 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the lemon wedges and cook for 2–5 minutes, until they begin to soften and lightly brown at the edges. Add the chopped olives and continue cooking for another 4–5 minutes, stirring occasionally, until the lemons caramelize and slightly char (do not burn!) and the olives are warmed through. Focus your cook time around the lemons. Remove from heat and set aside.
- Whip the feta: In a food processor or blender, combine feta, Greek yogurt, orange juice, and a pinch of garlic salt. Blend on high for 1–2 minutes or until smooth and creamy. Taste and adjust salt if needed. If you think the whipped feta is too thick, just add a very small amount of yogurt, then pulse. The whipped feta can turn watery quickly if you add yogurt or orange juice mid way and blend for too long.
- Assemble the dip: Spread the whipped feta onto a shallow serving plate or bowl, using the back of a spoon to create swoops and crevices, nooks and crannies for the toppings to seep into. Spoon the warm olive and lemon mixture over the top. Drizzle with all of the orange-infused olive oil and honey. Sprinkle with slivered almonds if using.
- Serve: Serve immediately with crackers, crusty bread, or sliced vegetables.
This slapped!! Citrus and olives.. who knew.
Yay!