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 dish.
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. Can substitute for jarred roasted red peppers
- 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.
Nutrition
Calories: 283kcal
Tried this recipe?Let us know how it was!