Description
This Whipped Feta with Tangy Olives recipe is a creamy, flavorful spread perfect for entertaining or a simple snack. Combining crumbled feta and softened cream cheese, blended smoothly with olive oil, lemon juice, and honey, it is topped with tangy kalamata and green olives and a drizzle of olive oil, served best with pita bread, crackers, or fresh vegetables.
Ingredients
Scale
Cheese Mixture
- 8 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon black pepper
Toppings
- 1/4 cup kalamata olives, chopped
- 1/4 cup green olives, chopped
- 1 teaspoon fresh oregano, chopped (optional)
- Olive oil, for drizzling
For Serving
- Pita bread, crackers, or veggies
Instructions
- Prepare the Cheese Mixture: In a food processor, combine the crumbled feta cheese, softened cream cheese, olive oil, lemon juice, honey, and black pepper. Blend until the mixture becomes smooth and creamy, stopping occasionally to scrape down the sides to ensure everything is well incorporated.
- Transfer to Serving Bowl: Pour or scoop the whipped feta mixture into a serving bowl and spread it evenly to create a smooth surface.
- Add Toppings: Sprinkle the chopped kalamata and green olives evenly over the whipped feta. If using, scatter the fresh chopped oregano on top to add a fragrant herbal note.
- Drizzle Olive Oil: Lightly drizzle olive oil over the olive-topped whipped feta to enhance richness and add a glossy finish.
- Serve Immediately: Serve the whipped feta dip immediately with pita bread, crackers, or fresh vegetables for dipping.
Notes
- Use full-fat feta and cream cheese for a creamier texture.
- Honey adds a slight sweetness to balance the saltiness of the feta, but you can omit for a less sweet flavor.
- Fresh oregano is optional but adds a nice aromatic layer to the dish.
- Serve chilled or at room temperature for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
