Whipped Feta Dip with Marinated Olives, Honey and Fresh Herbs
A silky, tangy whipped feta base topped with briny olives, toasted pine nuts, fresh herbs, and a drizzle of honey and olive oil. Bright orange zest runs through every layer and ties the whole dish together in under 15 minutes.
Servings 6
Equipment
- food processor or blender
- Microplane or zester
- shallow bowl or flat plate
- spatula or spoon
- cutting board and knife
Ingredients
Whipped feta base:
- 8 oz feta cheese (1 block)
- 1/2 cup full-fat Greek yogurt
- 5 oz goat cheese (or cream cheese as a substitute)
- 1 clove garlic
- 1 tbsp olive oil
- zest of 1/2 orange
- Salt and pepper to taste
Topping:
- 1/2 cup pitted green or Castelvetrano olives whole or sliced
- Handful of pine nuts toasted
- Zest of remaining 1/2 orange
- Fresh rosemary and thyme
- Drizzle of olive oil
- Drizzle of honey (or hot honey for heat)
- Red pepper flakes optional
For serving:
- Warm pita bread, pita chips, sturdy crackers, or crostini
Instructions
- Add the feta, Greek yogurt, goat cheese, garlic, olive oil, and zest of half the orange to a food processor or blender. Blend until completely smooth, about 60 to 90 seconds, stopping to scrape down the sides once or twice.
- Taste and add salt and pepper as needed. Feta is already salty, so go carefully. Blend once more briefly.
- Spoon the whipped feta onto a wide, shallow bowl or flat plate. Use the back of a spoon to spread it out in wide swooping swirls.
- Scatter the olives and toasted pine nuts over the top. Add fresh rosemary and thyme leaves and the remaining orange zest.
- Finish with a generous drizzle of olive oil and honey. Add red pepper flakes or hot honey if you want some heat. Ready to serve immediately or let chill in the refrigerator.
Notes
- Use a block of feta, not pre-crumbled. Block feta blends smoother and has better flavor.
- Toast the pine nuts in a dry pan for 1 to 2 minutes until golden. Watch them closely as they burn fast.
- The whipped feta base can be made up to 2 days ahead and stored in an airtight container in the fridge. Add toppings just before serving.
- If the base seems too thick after blending, add a small splash of olive oil or an extra spoonful of yogurt and blend again.
- Cream cheese is a great swap for the goat cheese, giving a milder and more neutral flavor. The feta always stays.
- Castelvetrano olives are worth seeking out. They are buttery and mild and pair especially well with the honey and herbs.
