Ingredients
Scale
- 8 oz(225g) feta cheese block (preferably in brine)
- 1/2 cuppitted green olives (such as Castelvetrano), plus extra for garnish
- 3 tbspextra virgin olive oil, plus more for drizzling
- 1small garlic clove, minced
- 1 tbspfresh parsley, chopped
- 1 tspfresh dill, chopped
- 1 tbspfresh lemon juice
- Pinch of red pepper flakes (optional)
- Freshly cracked black pepper, to taste
Instructions
- Prepare Ingredients:Roughly chop the green olives and crumble the feta cheese for easy blending.
- Blend the Dip:In a food processor, combine the feta cheese, green olives, garlic, parsley, dill, olive oil, and lemon juice. Pulse until smooth and creamy.
- Adjust Consistency:If the dip is too thick, add more olive oil or a small splash of water to reach your desired texture.
- Season and Taste:Add a pinch of red pepper flakes and freshly cracked black pepper. Taste and adjust seasoning if needed.
- Garnish:Transfer the dip to a bowl, drizzle with extra olive oil, and garnish with whole green olives, red pepper flakes, and fresh herbs for a beautiful finish.
- Serve:Serve immediately with warm pita bread, crusty bread, or fresh vegetables like cucumbers, carrots, and bell peppers.
Notes
Use high-quality feta packed in brine for the best flavor and creaminess.
Castelvetrano olives provide a mild, buttery flavor, but you can use any green olives you prefer.
This dip can be made a day ahead—store it in the fridge and bring it to room temperature before serving.
For a smoother dip, add a little extra olive oil while blending; for a chunkier texture, pulse less.
To add crunch, top with chopped toasted walnuts or almonds before serving.