I love how this dip turns a handful of simple ingredients into something rich, creamy, and full of Mediterranean flavor. Whenever I want an easy appetizer that still feels thoughtful and homemade, I prepare this feta and green olive spread. It comes together quickly, yet it always feels special enough for guests or a relaxed evening snack.
Why You’ll Love This Recipe
I like this recipe because it is fast, reliable, and packed with bold flavors. I enjoy how the salty green olives and tangy feta balance perfectly with the smooth cream cheese. I also appreciate how versatile it is, since I can serve it as a dip, a spread, or part of a small mezze-style table. It is one of those recipes I return to again and again because it never disappoints.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
200 g green olives, pitted
150 g feta cheese, crumbled
100 g cream cheese, at room temperature
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Zest of 1 lemon
Juice of ½ lemon
1 roasted red pepper, chopped
1 teaspoon dried oregano
½ teaspoon chili flakes (optional)
Freshly ground black pepper, to taste
2 whole green olives, for garnish
Extra olive oil, for drizzling
Directions
I begin by placing the green olives, feta cheese, cream cheese, olive oil, garlic, lemon zest, and lemon juice into a food processor. I blend everything until the mixture is creamy but still has a slight texture.
Once the base is ready, I add the chopped roasted red pepper, dried oregano, chili flakes if I want a bit of heat, and black pepper. I pulse the mixture a few times so the ingredients are combined while keeping some small chunks for texture.
I transfer the dip into a serving bowl, drizzle a little olive oil on top, and finish with whole green olives. I then refrigerate it for about 30 minutes so the flavors can fully come together before serving.
Servings And Timing
I usually get about 6 to 8 servings from this recipe. The preparation takes around 10 minutes, and with chilling time included, the total time is about 40 minutes.
Variations
I sometimes add fresh herbs like parsley or basil when I want a fresher flavor. For extra creaminess, I mix in a small amount of goat cheese. When I want more texture, I like folding in chopped walnuts or pine nuts. For a dairy-free version, I replace the cream cheese with cashew cream or silken tofu.
Storage/Reheating
I store this dip in an airtight container in the refrigerator for up to three days. I do not reheat it, as I prefer serving it chilled or at room temperature. Before serving leftovers, I stir it gently and add a fresh drizzle of olive oil.
FAQs
Can I make this dip ahead of time?
I often prepare it a day in advance, since the flavors improve as it rests in the refrigerator.
Is this dip very salty?
I find the saltiness well balanced, so I do not add extra salt and rely on the olives and feta for seasoning.
Can I make it smoother?
If I want a smoother texture, I simply blend the dip a little longer in the food processor.
What do I like serving with this dip?
I usually serve it with pita chips, toasted bread, or fresh vegetables like cucumbers and bell peppers.
Can I skip the chili flakes?
I skip them whenever I want a milder dip, and it still tastes rich and flavorful.
Conclusion
I enjoy making this olive lovers’ dip because it is simple, flavorful, and always a hit. I love how it brings Mediterranean character to the table with very little effort. Whether I am serving guests or enjoying it as a snack, this creamy feta and green olive spread is one I am always happy to make.
A bold and creamy Mediterranean-style dip made with green olives, feta, and cream cheese, perfect as a spread or appetizer for olive lovers.
Total Time:40 minutes (including chilling time)
Yield:6–8 servings
Ingredients
200 g green olives, pitted
150 g feta cheese, crumbled
100 g cream cheese, at room temperature
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Zest of 1 lemon
Juice of ½ lemon
1 roasted red pepper, chopped
1 teaspoon dried oregano
½ teaspoon chili flakes (optional)
Freshly ground black pepper, to taste
2 whole green olives, for garnish
Extra olive oil, for drizzling
Instructions
In a food processor, combine green olives, feta cheese, cream cheese, olive oil, garlic, lemon zest, and lemon juice. Blend until creamy but still slightly textured.
Add chopped roasted red pepper, oregano, chili flakes (if using), and black pepper. Pulse a few times to combine while keeping some texture.
Transfer the dip to a serving bowl. Drizzle with olive oil and garnish with whole olives.
Refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
No need to add extra salt—feta and olives provide enough seasoning.
Blend longer for a smoother texture or pulse for a chunkier spread.
Serve with pita chips, crusty bread, or fresh vegetables.
