Description
Creamy whipped feta blended with Greek yogurt and topped with warm roasted olives, sun-dried tomatoes, garlic, rosemary, and citrus zest. A bold Mediterranean appetizer perfect for entertaining.
Ingredients
1 cup mixed olives, quartered if large
1/3 cup oil-packed sun-dried tomatoes, drained and roughly chopped
3 tablespoons olive oil
2 teaspoons fresh lemon zest or orange zest
1 garlic clove, finely minced
2 sprigs fresh rosemary
8 ounces feta cheese, drained
3/4 cup plain whole milk Greek yogurt
2 tablespoons olive oil
1 tablespoon milk (optional, to thin)
Minced fresh rosemary
Cracked black pepper
Extra lemon zest or orange zest
Fresh vegetables for dipping
Crackers or crisp breads
Instructions
1. Preheat the oven to 400°F.
2. In a small oven-safe baking dish, combine the olives, chopped sun-dried tomatoes, olive oil, citrus zest, and minced garlic. Stir well.
3. Tuck the rosemary sprigs into the mixture and roast for about 12 minutes until fragrant.
4. Add feta cheese and Greek yogurt to a food processor and blend while slowly pouring in olive oil.
5. Process until smooth and creamy. Add milk gradually if the mixture is too thick.
6. Spread the whipped feta into a shallow oven-safe dish.
7. Set the oven to broil and warm the dip for 3–4 minutes until lightly bubbling around the edges.
8. Spoon the roasted olive mixture over the dip.
9. Finish with minced rosemary, cracked black pepper, and extra citrus zest before serving.
Notes
Block feta in brine creates the creamiest texture.
If the dip thickens after chilling, stir in a small splash of milk or olive oil before serving.
The roasted olive topping can also be prepared ahead and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Roasting, Blending, Broiling
- Cuisine: Mediterranean