Olive & Feta Dip
This is the bowl I put out when people are already at the table and I have not started anything. Feta whips with a little yogurt and olive oil until it is creamy but still has some crumble in it. Chopped green olives, herbs, and chili fold through, then whole olives and a parsley sprig go on top. The oil is poured at the end, in a loose ribbon, which is the shine in the photo.
It is a Mediterranean dip in the plain sense: olives, feta, olive oil, lemon, herbs. No mayo. The feta should be the block in brine, not the pre-crumbled kind, or it stays grainy. If it is very salty, rinse it and skip most of the added salt. The olives bring enough. Warm pita or a torn piece of toast is the right scoop. Cucumber works if you want it lighter.
I make one bowl, enough for six as a starter. It is better after 15 minutes in the fridge, once the garlic has settled into the cheese. Leftovers keep for a few days. Stir in a teaspoon of water if it tightens.
Why you'll love it
- Ready in 10 minutes, no stove.
- Whipped, not a smooth puree, so the olives still show.
- Oil, chili, and parsley on top, like the photo.
- Works with bread, crackers, or cucumber.
Anti-Inflammatory & Mediterranean Recipes
Olive & Feta Dip
- Prep10 min
- Cook0 mins
- Servings6 servings
- Calories140 kcal
Ingredients
- Dip
- Top
Instructions
- Crumble the feta into a bowl. Add the yogurt, 1 Tbsp olive oil, lemon juice, and garlic. Mash and whip until creamy, with a few small curds left.
- Fold in the chopped olives, parsley, chili flakes, and pepper. Stop before the olives disappear.
- Spoon into a shallow bowl and swirl the top with the back of a spoon.
- Pour the last tablespoon of olive oil over the top. Set the whole olives and the parsley sprig in the center. Add a pinch more chili.
- Serve with bread or cucumber. It can sit 15 minutes in the fridge first if you have the time.
Notes & Tips
- Block feta, not the dry crumbles. Brine keeps it soft enough to whip.
- Leave some texture. A fully smooth dip will not look like the photo.
- Oil last. Stirred in, it disappears. Poured on, it shines.
- Taste before you salt. Olives and feta are already salty.
- Nutrition: Per serving (1/6 of the bowl, no bread). Estimate.
- Nutrition: Net carbohydrates: 3g
- Nutrition: WW estimate: 4 points on the current plan (feta, olives, and oil carry the points)
- Fridge: 3 days, covered. Stir in a teaspoon of water if it sets hard. Add fresh oil on top when you serve it.
- Do not freeze it. Feta goes grainy after a thaw.
- Nutrition is an estimate from feta, yogurt, green olives, and olive oil. Bread on the side is extra.
Variations & serving ideas
- No yogurt: use 2 Tbsp olive oil and whip a little longer. The dip will be thicker.
- Dairy-free: this one needs the feta. A white-bean mash with olives is the stand-in, not the same bowl.
- Milder: skip the chili and the raw garlic. Use a pinch of garlic powder.
- No green olives: Kalamata works. The color shifts darker.
- Herbs: dill instead of parsley if that is what you have.
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 kcal |
| Total fat | 12 g |
| Sodium | 520 mg |
| Total carbohydrate | 3 g |
| Fibre | 0 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Olive & Feta Dip?
10 minutes of prep.
What ingredients do I need for Olive & Feta Dip?
The key ingredients include feta in brine, garlic, bread, parsley, chili flakes and plain greek yogurt. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 6 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 140 calories, 6 g protein, 3 g carbohydrates and 12 g fat.
Test your knowledge5 quick questions about this recipe
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