Let Me Tell You About This Dip (and That One Time With the Cat)
You ever make a snack so often everyone stops asking what’s in it? That’s what happened with this Olive Lovers’ Dream Dip – Creamy Feta & Green Olive Spread. First time I brought it to my mate Lucy’s barbecue, her brother tried to convince me it was store-bought (which—cheek!). Then the cat ate a chunk when we weren’t looking, so I guess it’s even pet-approved, though, for her sake, I don’t recommend it. Point is, this dip’s become a regular at my house. And honestly, smelling that combination of briny olives and tangy cheese always reminds me of lazy evenings in the garden, everyone fussing over whose turn it is to refill the drinks.
Why You’ll Love This (At Least, My Crowd Does!)
I make this when there’s a bunch of us coming round and someone’s being a bit extra about their dairy allergies (sorry, Jenny). My family goes a bit mad for it because it’s more interesting than plain old hummus—not that I don’t love hummus! (Actually, I get weirdly picky about brands. Sabra is fine in a pinch, but give me homemade any day.) This feta and olive spread is creamy but not bland, salty in that addictive way that makes you keep going back for “just one more bite.” Oh, and if you accidentally drop it on your nice jumper, it’ll leave a mark. Been there.
What Goes Into the Dream Dip (And What You Can Swap)
- 1 big handful (about 1 cup) pitted green olives (Manzanilla or Castelvetrano are my go-tos; if I’m stuck, the supermarket jar does fine. Kalamata works but changes the vibe. My nan prefers black olives, but I say stick with green)
- 1 block (about 200g) feta cheese (Sheep or cow, honestly I’ve used both. Bulgarian feta gets bonus points if you can find it)
- 3 tbsp Greek yogurt (Full fat’s creamier, but honestly, I’ve done it with the low-fat stuff and no one noticed)
- 1-2 tbsp olive oil (I’ll use whatever’s in the cupboard, but extra-virgin is a treat)
- 1 small clove garlic, smashed (or leave it out if you’ve got a hot date after—no judgment)
- Zest from half a lemon (or skip if you feel lazy. I sometimes use bottled lemon juice in a crunch, but it’s never quite the same)
- 1/2 tsp black pepper (Or more. Or chili flakes, if you want it to bite back)
- Optional: a few fresh herbs (dill is great; parsley works too. To be honest, sometimes I just skip this step if the fridge is looking sad)
How I Usually Make It (But You Do You)
- Toss it all in a food processor. Not gonna lie, I love my mini-chopper for this. If you don’t have one, a potato masher and some elbow grease will form a chunky spread (just don’t expect Michelin star looks).
- Pulse until mostly smooth. Or leave it a bit chunky! This is where I always sneak a taste and adjust the yogurt or oil to get it right. Err on the side of thicker if serving as a dip, but I’ve accidentally made it runny (it still tastes amazing, just grab some crusty bread).
- Scoop into a bowl (or a tupperware if you’re prepping ahead) and drizzle with extra olive oil, maybe sprinkle more herbs. Don’t worry if it looks kind of messy—ugly dips are usually the tastiest, trust me.
What I’ve Learned (Definitely Not Professional Advice)
- If you over-blitz it, the olives can turn a bit grey—tastes fine but, well, looks a bit like it’s been sitting in the fridge too long (been there. Still ate it.)
- Lemon zest makes a huge difference. One time I forgot it and spent an hour nagging myself over what was missing.
- If you use that pre-crumbled feta, it gives you a super smooth dip, but the flavor’s better from a block. I don’t know why, but it’s true.
Some of My Variations (and That One Flop)
- Roasted garlic instead of fresh—wow, just mellows everything out in the nicest way.
- Threw in half an avocado once. Nice, but suddenly it was all about the avo and not the olives—lesson learned.
- I’ve tried adding capers, which made it super briny (borderline too much? Maybe it’d work for anchovy fans?)
Equipment (Or, What to Do If You Don’t Have the Fancy Stuff)
- Food processor—absolutely the easiest, but I’ve muscled through with a fork and sharp knife when my mini-chopper was on the fritz.
- Zester or microplane for the lemon. In a crunch, just peel thin bits with a knife and mince them up.
- A grumpy attitude if hand-mashing (not necessary, but it happens!)
How to Store Leftovers (Or, Why I Hardly Ever Have Any)
Chuck it in a sealed container and stick it in the fridge—should last about 3 days, though honestly, in my house it never lasts more than a day! It gets a bit firmer as it sits, which I kinda like. If you want to revive it, give it a stir and maybe drizzle a bit more olive oil.
How We Serve It Around Here
We love piling it on toasted sourdough, or scooping up with pita chips or cucumber sticks if I’m feeling vaguely healthy. My nephew claims it’s brilliant smeared in a sandwich with leftover chicken (he’s not wrong). If you’re doing mezze, this is the one I plop right next to the hummus—there’s a gentle rivalry among the cousins over which disappears first.
Things I Wish I’d Known (But Learned the Hard Way)
- I once tried rushing the blending because I was running late—ended up with lumpy feta bites that looked weird but, oddly, everyone raved about the “texture.” Go figure. Still, blend properly if you want it smooth.
- Don’t skip the olive oil drizzle at the end, it actually makes all the difference. It’s like the curtain call for the whole dish.
So, Do Folks Really Ask…?
- Can I use black olives instead? Sure, but it’s a different beast—sweeter, less punch. My brother-in-law loves it that way though.
- What if I don’t like feta? Feta’s non-negotiable here, but cream cheese melded with olives can make a mild, less salty version. Different, but delicious in its way.
- Could I make it vegan? Totally! There are decent vegan fetas now (Violife’s not bad, at least for this), and swap the yogurt for coconut yogurt or, well, whatever’s handy.
- What if it’s too thick? Stir in a splash more yogurt or even a bit of cold water. Actually, I think it tastes better the next day after it settles and loosens a bit.
- Best way to pit olives if they’re not pitted? I just smoosh them with a mug and flick the stone out, old-school. Here’s a trick if you want proper technique (I looked it up once): serious eats olive pitting tips.
- Where to find good feta or olives? Middle Eastern grocers are a goldmine, or if you’re shopping online, Greek Market has all the stuff (plus treats I probably shouldn’t be buying as often as I do).
Anyway, if you give this Olive Lovers’ Dream Dip a try, let me know! And if you tweak it, or have a disaster (like that time I dropped the entire bowl on my neighbour’s deck—true story), I want to hear about that too. It’s meant to be messy, fun, and just a little bit briny. Enjoy!
Ingredients
- 1 cup crumbled feta cheese
- 3/4 cup pitted green olives, roughly chopped
- 1/2 cup cream cheese, softened
- 1/4 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
-
1In a food processor, combine feta cheese, cream cheese, and Greek yogurt. Blend until smooth and creamy.
-
2Add chopped green olives, extra virgin olive oil, lemon juice, dried oregano, and black pepper. Pulse a few times until the olives are finely chopped but still provide some texture.
-
3Taste and adjust seasoning if desired. Transfer the dip to a serving bowl.
-
4Garnish with chopped fresh parsley and an extra drizzle of olive oil if desired.
-
5Serve chilled or at room temperature with crackers, pita chips, or sliced vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
