Whipped Feta Dip With Roasted Olives
Ingredients
The roasted olives
-
1
cup
mixed olives
-
⅓
cup
sun-dried tomatoes packed in oil
-
3
tablespoons
extra-virgin olive oil
-
2
teaspoons
fresh lemon zest or orange zest
-
1
clove
garlic
-
2
sprigs
fresh rosemary
The whipped feta
-
8
ounces
feta cheese block
-
¾
cup
plain whole milk Greek yogurt
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
milk of choice
For serving
-
to taste
minced fresh rosemary
-
to taste
cracked black pepper
-
to taste
additional lemon zest or orange zest
-
to taste
fresh veggies
-
to taste
crackers and crisps
Instructions
- Preheat the oven to 400℉.
- In a small oven-safe dish, combine olives, sun-dried tomatoes, olive oil, lemon zest, and garlic, then stir to combine.
- Nestle rosemary sprigs into the olive mixture.
- Roast the dish in the oven for 12 minutes or until hot.
- While the olives roast, add feta cheese and yogurt to a food processor.
- Process while streaming in olive oil, stopping occasionally to scrape down the sides.
- If the mixture is too thick, blend in 1 tablespoon of milk until desired creaminess is achieved.
- Spread the feta mixture into a shallow oven-safe dish and broil for 3-4 minutes until warm and bubbling slightly.
- Remove from the oven and spoon the olive mixture over the top, garnishing with fresh rosemary and cracked black pepper.
- Serve immediately with crackers and veggies for dipping.
Nutrition Facts (estimated)
Servings
2 1/2 cups
Calories
163
Total fat
13g
Total carbohydrates
5g
Total protein
6g
Sodium
370mg
Cholesterol
18mg
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