Whipped Feta with Olives
This creamy whipped feta is topped with marinated olives, toasted pine nuts,and Aleppo pepper. An easy Mediterranean appetizer everyone loves.
Servings: 4 servings
Calories: 384kcal
Ingredients
Whipped Feta
Marinated Olive Topping
- 1 cup Castelvetrano olives smashed and roughly chopped
- 3 tablespoons olive oil
- Zest of ½ lemon
- 2 teaspoons fresh lemon juice
- 1-2 tablespoons chopped parsley
- 1 –2 tablespoons chopped fresh mint
- 2 –3 tablespoons toasted pine nuts
- Aleppo pepper for garnish
For Serving
- Cut bell pepper
- Crackers
- Baked Pita Chips
- Pita Bread
Instructions
- Make the Whipped Feta: Add the feta, Greek yogurt, olive oil, lemon zest and honey to a food processor and blend until smooth, scraping down the sides as needed.
- Transfer to a shallow bowl and create swoops on the surface.
- Make the Marinated Olives: Add the roughly chopped olives to a bowl, along with olive oil, lemon zest and juice, chopped parsley and mint.
- Toss gently and let sit for a few minutes so the flavors combine.
- Assemble: Spoon the marinated olive mixture over the whipped feta and top with toasted pine nuts and a pinch of Aleppo pepper.
Notes
- Use a food processor for the smoothest texture. Scrape down the sides as needed so everything blends evenly.
- Toast pine nuts carefully. Keep the heat low and remove them once golden—they darken quickly.
- Marinate the olives for 10–20 minutes if you can, but it’s optional.
- Make ahead: Prep the whipped feta and olives up to 3 days ahead; store separately until serving.
- Bring to room temperature: Let both sit out for 15–20 minutes so the dip softens and the olive oil loosens.
Nutrition
Calories: 384kcal | Carbohydrates: 8g | Protein: 11g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 1183mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 327mg | Iron: 1mg