Description
A bold, briny, creamy Mediterranean dip made for olive lovers. Tangy feta, luscious cream cheese, and zesty lemon blend perfectly with roasted red pepper and herbaceous add-ins. Perfect for dipping, spreading, or eating straight from the jar.
Ingredients
Base Ingredients:
7 oz green olives, pitted (Castelvetrano or Manzanilla)
5 oz feta cheese, crumbled (block feta in brine)
3.5 oz cream cheese, softened to room temperature
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Zest of 1 lemon
Juice of ½ lemon (about 1–2 tablespoons)
Flavor Boosters:
1 roasted red pepper, chopped (jarred or freshly roasted)
1 teaspoon dried oregano
½ teaspoon red chili flakes (adjust to taste)
Freshly ground black pepper to taste
Optional Garnish:
2 whole green olives
Drizzle of extra virgin olive oil
Fresh herbs like parsley or dill
Instructions
1. Remove cream cheese from refrigerator at least 30 minutes before starting. Drain olives and pat them dry with paper towels. Zest your lemon before juicing it. Mince the garlic clove finely.
2. Add green olives, crumbled feta, softened cream cheese, olive oil, minced garlic, lemon zest, and lemon juice to your food processor. Pulse 8-10 times until the mixture comes together but still has visible texture.
3. Add chopped roasted red pepper, dried oregano, chili flakes, and freshly ground black pepper to the food processor. Pulse just 2-3 more times to incorporate while maintaining some chunky texture.
4. Spoon the spread into your serving bowl or glass jar using a rubber spatula. Drizzle with extra virgin olive oil and press whole green olives into the surface.
5. Cover the spread and refrigerate for at least 30 minutes before serving. For the deepest flavor, make this a day ahead and let it chill overnight.
Notes
Use high-quality olives like Castelvetrano or Manzanilla for the best flavor. Avoid canned olives if possible.
Don’t over-blend – pulse just enough to keep some texture. You want rustic charm, not baby food.
Feta and olives are salty, so taste before adding more seasoning.
For a smoother texture, increase cream cheese slightly or add a spoonful of Greek yogurt.
Serve in a glass jar topped with a swirl of oil and olives for an elegant presentation.
Vegan option: Replace feta and cream cheese with plant-based alternatives.
Store in an airtight jar in the fridge for up to 5 days. Stir before serving if oil separates.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 recipe (about 60g)
- Calories: 180
- Sugar: 1g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 25mg