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Extreme macro close up of whipped Feta and Green Olive Dip with a glistening olive oil sheen and visible briny olive bits.

Feta and Green Olive Dip: The Ultimate Creamy Whipped Appetizer

This creamy Feta and Green Olive Dip features a luscious whipped feta base, buttery Castelvetrano olives, and roasted red peppers. A perfect 15-minute Mediterranean appetizer that is salty, briny, and visually stunning.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: Greek, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz (225g) Feta Cheese High-quality, in brine
  • 4 oz (115g) Cream Cheese Full fat, room temperature
  • 1/4 cup (60ml) Extra Virgin Olive Oil Plus more for drizzling
  • 1 tbsp (15ml) Lemon Juice Freshly squeezed
  • 1 clove Garlic Grated or minced
  • 1/2 cup (75g) Green Olives Castelvetrano, pitted and chopped
  • 2 tbsp (30g) Roasted Red Peppers Finely diced

Equipment

  • 1 Food Processor High-powered for a smooth whip.
  • 1 Chef's Knife For finely chopping olives and peppers.

Method
 

Whipping the Base
  1. Combine the room-temperature feta and cream cheese in a food processor. Pulse until broken down into small crumbs.
  2. With the motor running, slowly drizzle in the extra virgin olive oil. Continue processing for 2-3 minutes until the texture is light, airy, and luscious with a slight oily sheen.
Flavoring and Assembly
  1. Add the lemon juice and grated garlic. Pulse briefly to incorporate.
  2. Transfer the mixture to a bowl. Fold in the chopped green olives and roasted red peppers by hand to maintain the chunky, asymmetrical appearance.
  3. Spread into a serving bowl. Top with additional olive oil, feta crumbs, and a single toasted pita chip for a professional look.

Notes

Use room temperature ingredients to prevent graininess.
Castelvetrano olives offer the best buttery flavor for this specific profile.