Green Olive and Feta Cheese Dip

This dip is basically a tangy, salty love letter to your snack table — crumbled feta flirts with briny green olives and whatever herbs I convinced myself were “fresh.” It’s the kind of spread that makes store-bought hummus look underdressed and will have guests pretending they’ve always made an appetizer this fancy. Try it because it’s fast, requires no heroic chopping skills (I promise), and because nothing screams “I have my life together” like serving a bowl of whipped cheese while your kitchen still smells like burnt toast.

Once my husband decided to “help” by chopping the olives while I made dinner. He called it artistic interpretation; I called it a crime scene. He managed to send an olive flying into the spice rack, then blamed the cat when I found oregano in the dip. The cat acted innocent, as usual. We’ve since instituted kitchen safety rules: he’s allowed to nap, supervise, and taste, but chopping is off-limits. Mostly because I don’t like playing olive detective.

Time-Saving Hacks

– Use pre-crumbled feta and jarred chopped green olives. Yes, it’s slightly dishonorable, but you’ll be eating sooner.
– Skip the blender: mash with a fork in a bowl. The dip gets a rustic personality and you avoid one extra appliance to wash.
– Make a double batch and freeze half in an ice cube tray. Thaw overnight in the fridge — for when you need to look charming in thirty seconds.

Serving Ideas

– Serve with pita chips, crudités, or a baguette that you pretend you baked.
– Pair with a crisp white wine, or a beer if you’re still emotionally recovering from shuffling kids to soccer.
– Serve with wine if the kids drove you nuts. Serve with sparkling water if you’re trying to be an adult.
– Keep it simple: a bowl, a spoon, and the important things — people who will actually help you eat it.

What to Serve It With

Because this dip is bold, pair it with mellow vehicles: plain crackers, warm pita, cucumber slices, or sweet bell pepper strips. If you want contrast, try it alongside sliced prosciutto or roasted red peppers. If you want chaos, set it out with nacho cheese. I won’t judge (aloud).

✔Tips & Mistakes

– Don’t: Over-pulse in the food processor unless you want a gloopy blob. A little texture is charming.
– Do: Taste as you go. Feta varies in saltiness like my moods vary with coffee.
– Mistake I made once: used black olives by accident and had to narrate the whole thing as “a modern reinterpretation.” It was fine, but don’t do that if you like consistent outcomes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—add roasted red peppers for sweetness, swap kalamata for a deeper olive flavor, or throw in chopped dill if you’re feeling herb-forward. Go nuts: red pepper flakes for heat, a drizzle of honey for contrast, or leave out onions if someone in your house still mourns raw onion. Deconstructed is still snackable.

Frequently Asked Questions

Green Olive and Feta Cheese Dip

A creamy, savory dip made with olives and feta, perfect for entertaining or snacking.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup pitted green olives use your favorite variety
• ▢ 4 oz feta cheese crumbled or block style, as preferred
• ▢ 2 tbsp olive oil extra virgin recommended
• ▢ 1 clove garlic minced
• ▢ 1 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Blend the green olives and feta cheese together in a food processor until combined.
• Add olive oil and minced garlic, then process until smooth and creamy.
• Taste and adjust seasoning if necessary.
• Transfer to a serving bowl and sprinkle fresh parsley on top before serving.
• Serve with crackers, veggies, or pita chips.

Notes

This dip is even better after it sits for a bit. Pair it with crunchy chips for added texture!