Name: Green Olive and Feta Cheese Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 cup green olives, pitted; 4 oz feta cheese, crumbled; 2 tbsp olive oil (plus extra for garnish); 1 garlic clove, minced; 1 tbsp lemon juice; 1/2 tsp red pepper flakes (optional); 1 tbsp fresh parsley or basil, chopped; Black pepper, to taste

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Introduction

This Green Olive and Feta Cheese Dip is a vibrant, tangy spread perfect for any appetizer platter. Combining briny olives with creamy feta and fresh herbs, it’s quick to make and full of flavor.

The image shows a white bowl filled with a creamy, white dip topped with a mix of black and green olives in the center. Around the olives, there are small green herb pieces sprinkled evenly on the dip, with a drizzle of golden olive oil adding shine and richness. The dip looks smooth but slightly textured with small bits of herbs inside, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup green olives, pitted
4 oz feta cheese, crumbled
2 tbsp olive oil (plus extra for garnish)
1 garlic clove, minced
1 tbsp lemon juice
1/2 tsp red pepper flakes (optional)
1 tbsp fresh parsley or basil, chopped
Black pepper, to taste

Instructions

Step 1: Drain the green olives and crumble the feta cheese into small pieces.
Step 2: In a food processor, combine the olives, feta, garlic, lemon juice, and olive oil.
Step 3: Blend until smooth but slightly chunky, depending on your preference.
Step 4: Taste and adjust seasoning with black pepper and red pepper flakes. Add more olive oil if needed.
Step 5: Transfer to a bowl and drizzle with extra olive oil. Garnish with fresh herbs and additional crumbled feta.
Step 6: Serve immediately with pita, crackers, or fresh vegetables. Enjoy!

Tips & Variations

For a milder dip, rinse the olives briefly to reduce saltiness before blending.
Try substituting basil for parsley to add a different herbal note.
Add a small handful of toasted pine nuts for extra texture and flavor.
If you don’t have a food processor, finely chop ingredients and mix by hand for a chunkier texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, stir well and allow to come to room temperature. You can drizzle a little more olive oil on top to refresh the dip’s texture.

How to Serve

The image shows an overhead view of multiple small white dishes and bowls arranged on a white marbled surface. At the top left, a white bowl holds bright yellow olive oil. Next to it is a clear glass bowl filled with chopped dark brown sun-dried tomatoes. Below is another clear glass bowl with a mix of green and black olives. To the right, a white plate has a large rectangular block of white feta cheese with a crumbled texture. In the center sits a clear glass bowl with thick, white creamy yogurt. Around these are smaller white dishes with yellow lemon zest, coarse black pepper, and finely chopped fresh green herbs. A few sprigs of fresh green rosemary lay on a white plate to the right. The overall look is bright and fresh with contrasting colors on a clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use black olives instead of green olives?

Yes, black olives can be used, but the flavor will be sweeter and less tangy compared to green olives. It’s a good variation if you prefer a milder olive taste.

Is this dip suitable for vegans?

No, this recipe contains feta cheese, which is a dairy product. To make a vegan version, substitute feta with a plant-based cheese alternative or tofu seasoned with lemon and salt.