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.
- Optional: Add herbs or nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 140
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 20 mg
