Dips are always welcome; for cocktail parties, with drinks or just for a snack.
Mediterranean flavored dips and I’m totally listening.
Feta cheese? Give me that (please). It’s an emergency! :))
Feta cheese is one of my absolute favorite cheeses ever. I usually have (a lot of) Feta with bread, fruits, for breakfast, in salads… A few months ago, I tasted a store-bought cheese appetizer that triggered the urge to come up with a creamy Feta based dip. I promised my very good friend C. that I would create a delicious interpretation of a Mediterranean Feta dip so we can both eat and dream of what we miss most about that region of the world: the food.
Serve it with homebaked grissini, pita chips, cucumber sticks… or use your fingers! It’s delicious :))
Feta Olive Dip
Recipe credits: Rafaella Sargi
200g (7 oz) Feta cheese, cubed
4 Tablespoon Yogurt
1 ½ Tablespoon Extra Virgin Olive Oil
2 Tablespoon Green and Black Olives, finely chopped
1 Tablespoon fresh Thyme
Extra Virgin Olive Oil, for serving
Scale and prep all the ingredients.
You will need one small food processor, a medium bowl and food safe plastic wrap.
Mix the Feta cheese, yogurt and 4 tablespoons of olive oil in a food processor until smooth and well combined. You are looking for a creamy texture but not runny.
Transfer the mixture to a medium bowl, add the chopped olives and fresh thyme leaves. Slowly fold the olives and thyme into the feta dip with a spoon or a silicone spatula.
Cover with plastic wrap and refrigerate for at least 1 hour so the flavors can develop.
Serve in a shallow tapa-style plate or a bowl with an extra drizzle of extra virgin olive oil and sprinkle of fresh thyme.
Serve with toasted bread, grissini or bite size vegetable sticks.
Two things to keep in mind:
1- Do not salt this dip. The Feta cheese and olives contain enough salt…
2- Do not mix the olive with the feta cheese in the food processor because you will end up with a weird colored dip and the texture won’t be great. Incorporate the olives and herbs by hand.