Bright, savory, and effortlessly impressive, this Olive Feta Dip is the kind of recipe I reach for when I want an appetizer that tastes like I spent more time on it than I did. It balances salty olives with whipped feta and a touch of honey to round the edges. Texture matters here: the whipped base should be pillowy while the roasted olives stay a little chewy and glossy.

I like to make it ahead — the flavors settle and the platter looks restaurant-ready with almost no fuss. Serve it with crusty bread, crackers, or raw veggies and watch how quickly guests gather around. It’s an appetizer that travels well to potlucks and plays nicely with wine or a simple cocktail.

Below you’ll find everything you need: the exact ingredient list, step-by-step instructions taken from the recipe source, smart swaps, equipment, storing advice, and answers to common questions. Follow the steps and you’ll have a dish that’s reliably flavorful every time.

Ingredients at a Glance

1 large can black olives, drained (the can said 6oz) — provides briny, meaty olive flavor and texture after roasting.
5 oz. green olives, drained — adds a briny, slightly tangy contrast and color variation.
4 tablespoons olive oil, divided — used for roasting the olives and finishing the dip for shine and richness.
8 oz. feta cheese — the salty, tangy backbone of the whipped base; choose a block for best texture.
4 oz. cream cheese, softened — smooths and enriches the whipped feta for a creamy spreadable texture.
1/4 cup water — thins the feta mixture just enough to make it whip smoothly without becoming runny.
2 Tablespoons honey — balances the salt of the feta and olives with a gentle sweetness.
1/2 teaspoon dry thyme — adds herbal depth and a subtle Mediterranean note.
1/2 teaspoon dry oregano — complements the thyme and reinforces the classic savory profile.
Zest of 1 lemon — brightens the cheese mixture and lifts the whole dish with fresh citrus aroma.
Salt and pepper — used sparingly to taste; remember feta and olives are salty already.
Crusty bread or crackers for serving — vehicle for scooping; choose something with a little crunch and neutral flavor.

Mastering Olive Feta Dip: How-To

Preheat the oven to 400°F (200°C).
Combine the drained black olives and drained green olives in a large mixing bowl. Add 2 tablespoons of the olive oil and toss until the olives are evenly coated. Season lightly with salt and pepper.
Transfer the olives to a baking dish and spread them in a single layer. Roast in the preheated oven for 10 minutes, until warmed and slightly blistered. Remove from the oven and let cool for 2–3 minutes.
Meanwhile, add the feta cheese (8 oz), softened cream cheese (4 oz), 1/4 cup water, 2 tablespoons honey, lemon zest, 1/2 teaspoon dry thyme, 1/2 teaspoon dry oregano, and a little salt and pepper to a food processor.
Process the mixture until smooth and whipped, about 20 seconds; stop to scrape down the sides and process again if needed. The mixture should be thick and creamy.
Transfer the whipped feta mixture to a serving plate and spread it into an even 1/2-inch layer.
Top the whipped feta with the roasted olives and drizzle the remaining 2 tablespoons olive oil over the top.
Taste and season the entire platter with additional salt and pepper if desired.
Serve the olive feta dip with crusty bread or crackers.

Top Reasons to Make Olive Feta Dip

Fast to assemble: With a short roast and a quick food-processor whip, it’s ready in about 20–30 minutes.
Big, balanced flavor: Salty feta and olives meet sweet honey and bright lemon zest for a complete flavor profile.
Textural contrast: Creamy whipped cheese against roasted, slightly blistered olives creates a pleasant mouthfeel.
Visually appealing: The white feta bed topped with dark and green olives and a glossy oil drizzle looks elegant on any platter.
Versatile: Great as an appetizer, part of a mezze spread, or a topping for grilled proteins and roasted vegetables.

Ingredient Swaps & Substitutions

Feta: If you prefer a milder base, use ricotta blended with a small amount of grated hard cheese. Expect a less tangy result.
Cream cheese: Neufchâtel can be used for a slightly lighter texture and lower fat content.
Honey: Swap with a touch of maple syrup if you want a different sweetness profile; for savory-only, omit, but the dip loses a balancing note.
Olives: If you only have one type, use it — increase variety by combining Kalamata with Castelvetrano if available.
Herbs: Fresh thyme or oregano can replace dried; add fresh herbs sparingly so they don’t overpower the dip.
Water: You can substitute a splash of milk for a slightly richer whipped base, but start with less and adjust for consistency.

Equipment at a Glance

Oven — for roasting the olives and building flavor.
Baking dish — any shallow ovenproof dish to spread the olives in a single layer.
Large mixing bowl — to toss olives with oil and seasoning before roasting.
Food processor — for achieving a smooth, whipped feta; a high-speed blender can work in a pinch.
Spatula — to scrape down the sides of the food processor and to spread the whipped feta evenly.
Serving plate — choose one wide enough to present the whipped layer and toppings attractively.

Errors to Dodge

Over-salting: Both olives and feta are salty. Season lightly and taste before adding more salt.
Under-roasting olives: The roast adds depth; skipping it leaves olives flat. Ten minutes at 400°F is enough.
Overprocessing the cheese: Process until creamy but not grainy; scrape the bowl once or twice to ensure uniform texture.
Using cold cream cheese: It won’t blend smoothly. Soften it first to avoid lumps.
Making the whipped base too thin: Use only the specified 1/4 cup water and add sparingly — you want a thick, spreadable layer.
Crowding the pan: Spread olives in a single layer so they blister instead of steam.

Seasonal Twists

Spring: Add finely chopped fresh herbs like parsley or dill on the finished platter for a green, peppery lift.
Summer: Stir in sun-dried tomatoes (finely minced) to the roasted olive topping for extra sweetness and color.
Autumn: Fold in a small amount of roasted red pepper into the whipped feta for a smoky-sweet dimension.
Winter: Top with a sprinkle of toasted pine nuts or chopped roasted walnuts for warm, toasty notes.

Recipe Notes & Chef’s Commentary

Texture and consistency

The whipped feta should be thick enough to hold an even 1/2-inch layer on the plate. If the mix becomes too thin, chill it briefly — it firms up as it cools. If it’s too stiff, a teaspoon or two of water will loosen it; add only a little at a time.

Olives and roasting

Roasting concentrates the olive flavor and softens them so they contrast nicely with the cream. Use the two tablespoons of oil to coat before roasting and the remaining two tablespoons as a finishing oil; the final drizzle gives shine and mouthfeel.

Balancing salt and sweetness

The honey is subtle but important. It softens the feta’s tang and ties in with the oil and lemon zest. Taste before adding extra salt — the recipe’s olives and feta already contribute significant saltiness.

Presentation

Spread the whipped layer carefully and top with roasted olives in a single layer or an artful scatter. A final grind of black pepper and a light sprinkle of lemon zest across the top refreshes the flavors when serving.

Storing, Freezing & Reheating

Refrigeration: Store any leftovers in an airtight container for up to 3 days. Keep the whipped feta and olives together for the best flavor, but cover tightly to prevent the cheese from drying out.
Freezing: Freezing is not recommended for the assembled dip — feta and cream cheese textures change upon thawing. If you must, freeze the whipped feta alone in a sealed container for up to one month; thaw overnight in the refrigerator and re-whip briefly before serving.
Reheating: If you prefer warm olives, reheat just the roasted olives in a 350°F (175°C) oven for 5–7 minutes and then place them on the chilled whipped feta, or serve the whole platter at room temperature.

Handy Q&A

Q: Can I make this dairy-free?
A: The recipe relies on feta and cream cheese for texture and flavor. For a dairy-free version, try a plant-based cream cheese and a firm tofu blended with nutritional yeast and lemon, but note this is a different flavor profile.
Q: Can I use jarred vs. canned olives?
A: Yes — just drain and pat them dry. The key is not to have excess liquid that will steam the olives during roasting.
Q: Is a food processor necessary?
A: It’s the easiest way to get a smooth whipped texture. You can use a high-speed blender or beat by hand with a whisk for a chunkier result, but expect a longer effort and different texture.
Q: How far ahead can I assemble?
A: You can prepare the whipped feta up to a day ahead and refrigerate. Roast the olives and assemble the final platter just before serving for best texture and aroma.
Q: What should I serve with it?
A: Crusty bread, seeded crackers, pita chips, or raw vegetables are all great. The dip also makes a flavorful spread for sandwiches or a topping for grilled chicken or fish.

Hungry for More?

If you enjoyed this Olive Feta Dip, try pairing it with a simple tomato-cucumber salad or a platter of grilled vegetables for a complete spread. Bookmark this recipe — it’s a reliable go-to when you want something that looks impressive with very little hands-on time. Happy dipping!

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Olive Feta Dip

A whipped feta dip topped with roasted black and green olives and a drizzle of olive oil. Serve warm or at room temperature with crusty bread or crackers.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Servings: 2 servings

Ingredients

1 large can black olivesdrained the can said 6 oz
5 oz.green olivesdrained
4 tablespoonsolive oildivided
8 oz.feta cheese
4 oz.cream cheesesoftened
1/4 cupwater
2 Tablespoonshoney
1/2 teaspoondry thyme
1/2 teaspoondry oregano
zest of 1 lemon
salt and pepper
Crusty bread or crackers for serving

Instructions

Preheat the oven to 400°F (200°C).
Combine the drained black olives and drained green olives in a large mixing bowl. Add 2 tablespoons of the olive oil and toss until the olives are evenly coated. Season lightly with salt and pepper.
Transfer the olives to a baking dish and spread them in a single layer. Roast in the preheated oven for 10 minutes, until warmed and slightly blistered. Remove from the oven and let cool for 2–3 minutes.
Meanwhile, add the feta cheese (8 oz), softened cream cheese (4 oz), 1/4 cup water, 2 tablespoons honey, lemon zest, 1/2 teaspoon dry thyme, 1/2 teaspoon dry oregano, and a little salt and pepper to a food processor.
Process the mixture until smooth and whipped, about 20 seconds; stop to scrape down the sides and process again if needed. The mixture should be thick and creamy.
Transfer the whipped feta mixture to a serving plate and spread it into an even 1/2-inch layer.
Top the whipped feta with the roasted olives and drizzle the remaining 2 tablespoons olive oil over the top.
Taste and season the entire platter with additional salt and pepper if desired.
Serve the olive feta dip with crusty bread or crackers.

Equipment

Oven
Baking Dish
Large Mixing Bowl
Food Processor
Serving Plate

Notes

Notes
How do you make Whipped Feta Dip
First roast the olives together and then create whipped feta dip by using a food processor. Combine both steps and bam! The perfect dip.
Can I use crumbled feta?
Absolutely! Block feta and crumbled feta are the same.
Best way to serve Whipped Feta Dip with Olives?
We say pita dip or dense, thick crackers. Cold feta is thick and needs a nice thick cracker. Suggestions are Homemade Pita Chips, chunks of bread, tortilla chips, Fritos, sliced carrots, cucumbers or celery.
Any other suggested toppings?
Tabouli Salad (also spelled
Tabbouleh)
or sun dried tomatoes.
How long does whipped feta dip last in the fridge?
Store this dip for about 5 days in a tightly closed container.
What other topping goes great with Mediterranean dip?
Pistachios, sesame seeds, almonds, pine nuts or diced roasted red pepper. I also enjoy small diced up cucumber or for a real treat, dump on a pre-made container of tabbouleh salad (aka tabouli) before topping with olives.