Whipped Feta Dip with Roasted Olives and Tomatoes
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Creamy whipped feta dip made with simple ingredients, perfect for pairing with crostini, crackers or pita bread. Easy to make and full of bold, savory flavors.
The main stars of this dip recipe are the oven-roasted toppings. It is not the kind of whipped feta dip where you need to add other ingredients to the cheese.
It is a simple base with delicious add-ons that elevate this appetizer to another level. And, you can easily customize it to your liking.
How to make whipped feta dip from scratch
Gather ingredients:
- Cherry tomatoes
- Olives – Either green, black or Kalamata or a combination of those.
- Seasoning – black pepper, fresh parsley, dried oregano.
- Garlic
- Olive oil – An extra virgin olive oil is the best but a regular one will work. Please don’t use other kinds, especially not vegetable or sunflower oils.
Kitchen gadgets you’ll need:
- Food processor
- Cutting board and knife
- Roasting tin – A casserole dish or anything to roast cherry tomatoes and olives.
- Deep plate – For plating.
The process of making is simple. We roast tomatoes and olives with some garlic, herbs and olive oil.
Meanwhile, we prepare the feta by whipping it in a food processor. You should not need much, only a drizzle of olive oil and a minute or two to get a smooth whipped feta.
The next step will be simply spreading the creamy feta dip onto a plate and topping it with cooled roasted tomatoes and olives.
What to serve with whipped feta dip?
- Crostini – They go so well with this appetizer.
- Crackers – Use any that are large enough to hold the dip and roasted goodies.
- Fresh veggies – You can opt for bread-free dippers but the bread options are best for dipping as they tend to be large enough to hold everything including the delicious topping.
Or, serve it alongside a simple charcuterie board or cheese board.
Can I make it ahead?
Yes, you can. I suggest keeping whipped feta and roasted olives and tomatoes in separate containers and assembling them right before serving.
How long does whipped feta dip last in the fridge?
It should keep up to 3 days when stored properly in the fridge.
Storage:
Use an airtight container for storing and keep it refrigerated before serving.
Julia’s tips:
- If you don’t like olives, omit them completely. Double the tomatoes and you are good to go!
- The whipped feta has literally nothing in it but a drizzle of olive oil. It is a very salty cheese so if this is not to your liking, you can add honey to balance off the saltiness. Start with about a tablespoon. Taste it and add more if you like.
More tasty appetizers you might like to try:
- Cheese Board – This is easily customizable to everyone’s liking.
- Sweet Chili Breadsticks – These are made with puff pastry and are always a hit!
- Mango Chicken Puffs – One of my all-time favorite appetizers! So tasty and popular.
- Garlic Stuffed Mushrooms – Perfectly roasted mushrooms filled with rich garlic and herb stuffing.
- Stuffed Pepper Poppers – They are a crowd-pleaser and the ultimate snack-time favorite.
Whipped Feta Dip with Roasted Olives and Tomatoes
Ingredients
- ½ pound cherry tomatoes
- ½ cup green olives , pitted, see note 1
- ½ cup black olives , pitted
- 2 garlic cloves, thinly sliced
- 3 tablespoon extra-virgin olive oil , divided
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley , finely chopped
- freshly ground black pepper to taste
- 2 Feta cheese , see note 2 & 3
- crackers or crostini for serving
Instructions
- Preheat oven to 400 Fahrenheit/200 Celsius.
- Meanwhile: Place cherry tomatoes, olives and sliced garlic in a roasting tin or casserole dish. Drizzle with about 2 tablespoons of olive oil. Sprinkle with oregano, about a tablespoon of parsley and freshly ground black pepper. Give everything a stir.
- Transfer to the oven and roast for 30 minutes. When ready, take out and let cool.
- Meanwhile: Place the feta cheese into a food processor and add the leftover olive oil. Process until smooth. It might look that it does not want to go, but usually comes together shortly after. A spatula might be needed to scrape the edges and get it moving. If it looks nice and creamy, you are done! If not, you can add more olive oil.
- When ready to serve, spread whipped Feta cheese onto a plate and top with roasted cherry tomatoes, olives and sprinkle with fresh parsley.
- Enjoy with crackers of your choice or crostini.
Notes
- You can use any green olives you like. If you prefer stuffed, then go ahead and use those. Or, if you prefer Kalamata olives or just black olives, then use those.
- This is a simple whipped feta that has nothing but cheese and a little olive oil. You can add a touch of honey for sweetness – perhaps about 2 tablespoons. Or drizzle this over once you spread it on a plate.
- Instead of Greek Feta, you can use Bulgarian cheese. It is milder in taste. The blocks I had were about 5 ounces/150 grams each.
