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Feta is one of my favorite cheeses–it’s creamy, salty, and good on just about anything! This whipped dip appetizer is so easy, you’ll want to make it for every party. It also makes one heck of a snack! Serve it with raw veggies, crackers, my Parmesan Crisps, my Salami Chips, or anything else your heart desires.
Pair it with my Crudite Platter, Cobb Salad Platter, Pretzel Board, Veggie & Goat Cheese Board, and Whole 30 Board (for veggie board inspo!).
For more great ideas, check out my other Dip Recipes.
How To Make Whipped Feta
Ingredients
- ¼ cup pitted Castelvetrano olives, roughly chopped
- ¼ cup pitted Kalamata olives, roughly chopped
- ¼ teaspoon honey
- ½ teaspoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fennel seeds
- 3 peels of lemon rind (use a peeler to create 3 peels each about 1in long)
- 1 sprig thyme
- ¼ teaspoon smoked paprika
- 7 ounces feta cheese
- ⅓ cup ricotta
- Crostini, for serving
Directions
- Combine the olives, honey, and lemon juice in a small bowl.
- In a small pot, combine the olive oil, fennel seeds, lemon peels, and thyme, and heat over medium heat until the lemon peels and thyme are sizzling, about 30 seconds to 1 minute. Turn off the heat and stir in the smoked paprika, then strain the olive juice in and stir.
- Add the feta and ricotta to a food processor and blend until smooth, scraping down the sides as needed.
- Transfer to a serving bowl, garnish with the olives and serve with crostini.
What Are Crostini?
The best kind of cracker (in my humble opinion)! You can find the recipe in my Strawberry and Burrata Crostini. For more info:
Whipped Feta Toppings
Not a fan of olives? Try some of these options instead:
- Balsamic-roasted strawberries (see my recipe here)
- Roasted cherry tomatoes (see my recipe here)
- Pesto
- Roasted stone fruit
- Pickled shallots
- Candied pecans
- Roasted grapes (see my recipe here!)
Show Me Your Dips
I hope this post inspires you to make this recipe. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Whipped Feta Dip with Roasted Olives
Description
Ingredients
- 1/4 cup pitted Castelvetrano olives roughly chopped
- 1/4 cup pitted Kalamata olives roughly chopped
- 1/4 tsp honey
- 1/2 tsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1/4 tsp fennel seeds
- 3 peels lemon rind Use a peeler to create 3 peels each about 1in long. 1 lemon is more than enough.
- 1 sprig thyme
- 1/4 tsp smoked paprika
- 7 oz feta cheese
- 1/3 cup ricotta
- Crostini for serving
Instructions
- Combine the olives, honey, and lemon juice in a small bowl.
- In a small pot, combine the olive oil, fennel seeds, lemon peels, and thyme, heat over medium heat until the lemon peels and thyme are sizzling, about 30 seconds to 1 minute. Turn off the heat and stir in the smoked paprika, then strain the olive juice in and stir.
- Add the feta and ricotta to a food processor and blend until smooth, scraping down the sides as needed.
- Transfer to a serving bowl, garnish with the olives, and serve with crostini.
Photos by my friends at Salt Worth Creative, who also shot The Cheese Board Deck.
Feta Cheese❤️on everything please!
Whipped feta is truly amazing!