Olive Lovers’ Dream Dip – Creamy Feta & Green Olive Spread

this RECIPE

Description

A bold, briny, creamy dip made for olive fanatics. Tangy feta, luscious cream cheese, and zesty lemon blend perfectly with roasted red pepper and herbaceous add-ins. Perfect for dipping, spreading, or eating straight from the jar.

Ingredients

Base
200 g green olives (pitted)
150 g feta cheese (crumbled)
100 g cream cheese (room temp)
2 tbsp extra virgin olive oil
1 garlic clove, minced
Zest of 1 lemon
Juice of ½ lemon

Add-ins
1 roasted red pepper, chopped
1 tsp dried oregano
½ tsp chili flakes (optional)
Freshly ground black pepper, to taste

Topping (Optional)
2 whole green olives
Drizzle of olive oil

Instructions

1. In a food processor, combine green olives, feta, cream cheese, olive oil, minced garlic, lemon zest, and lemon juice. Blend until smooth but still textured.
2. Add the chopped roasted red pepper, oregano, chili flakes, and black pepper. Pulse 2–3 times to mix in while keeping some chunks.
3. Spoon the dip into a jar or bowl. Drizzle with extra olive oil and top with whole green olives.
4. Chill for 30 minutes to let the flavors fully develop.
5. Serve with pita chips, crostini, or fresh-cut veggies.

Notes

• Use jarred roasted red peppers for convenience, but freshly roasted ones add a richer flavor.
• For a vegan version, swap feta and cream cheese for plant-based alternatives.
• This dip also works beautifully as a sandwich spread or pasta topper.

Why You’ll Love It

1. Briny, Creamy, Bold – This dip delivers an ultra-satisfying punch of flavor with every bite: salty olives, creamy cheese, roasted sweetness, and a kiss of citrus. It’s rich without being heavy, and totally crave-worthy.
2. Versatile & Make-Ahead Friendly – Serve it as a dip, spread, or spoon it onto warm toast. It’s a no-fuss appetizer that gets even better after a chill in the fridge—perfect for prepping ahead for guests or snack cravings.

Helpful Tips

• Use high-quality olives: Briny, meaty green olives (like Castelvetrano or Manzanilla) give the best flavor. Avoid canned ones if possible.
• Don’t over-blend: Pulse just enough to keep some texture. You want rustic charm, not baby food.
• Balance the salt: Feta and olives are salty, so taste before adding more seasoning.
• Add a creamy twist: For a smoother texture, increase cream cheese slightly or add a spoonful of Greek yogurt.
• Serving idea: For an elegant touch, serve in a glass jar topped with a swirl of oil and a couple of olives—just like in the photo.

Substitutions and Variations

• Vegan Version: Replace the feta and cream cheese with plant-based alternatives. Add a splash of unsweetened plant yogurt for extra creaminess.
• Swap the Olives: Use Kalamata or black olives for a deeper, fruitier flavor. Just reduce the lemon slightly to balance.
• Make it Spicier: Stir in a spoonful of harissa, Calabrian chili paste, or finely chopped jalapeños for heat.
• Herb Boost: Add fresh parsley, dill, or mint for a brighter finish.
• Extra Umami: Stir in a teaspoon of capers or sun-dried tomatoes for added depth.
• Chunky Version: Skip the food processor and chop everything finely by hand for a rustic, tapenade-like spread.

Storage Tips

• Refrigerate: Store the dip in an airtight jar or container in the fridge for up to 5 days. The flavors deepen beautifully over time.
• Stir Before Serving: Olive oil may separate—just give it a quick stir to bring everything back together.
• Not Freezer-Friendly: Due to the dairy, freezing can affect the texture. Best enjoyed fresh or within a few days.
• Make-Ahead Friendly: Prep the dip the night before for gatherings—the flavor improves after resting overnight.

The Story Behind the Dip

This dip was born from one obsession: olives. Salty, meaty, briny green olives. The kind you snack on straight from the jar while waiting for dinner. But this recipe takes that craving to a whole new level. It’s not just a dip—it’s an ode to the Mediterranean pantry.

We wanted something fast, fuss-free, and bold. Something creamy without being heavy, and vibrant without needing a dozen fresh herbs. So we blended feta and cream cheese for a rich, tangy base, added citrus zest for brightness, and let the olives shine. Roasted red pepper sneaks in a touch of sweetness, and the oregano + chili flakes pull it all together like a well-seasoned mezze plate.

But here’s the best part: it’s a total multitasker. Serve it at a party and it disappears in minutes. Spread it on crusty bread for a lazy lunch. Swirl it into warm pasta water for a creamy olive sauce (yes, really). It’s the kind of recipe you make once—and keep coming back to.

And let’s talk presentation: spooned into a small jar, drizzled with olive oil, topped with whole olives—it’s simple, but looks like it came from your favorite deli counter.

Whether you’re an olive lover, a grazer, or someone who just loves a good dip that does more than sit on the side, this one’s for you. Salty. Creamy. Savory. And absolutely unforgettable.

Serving Ideas That Go Beyond the Dip Bowl

Sure, this creamy olive dip shines with pita chips or crostini—but it’s so much more than just party food. Its bold flavor and velvety texture make it one of those rare recipes that plays multiple roles in your kitchen, effortlessly.

For a casual mezze-style spread, serve it alongside marinated artichokes, grilled halloumi, and toasted flatbread. Add a glass of chilled white wine and you’ve got a no-fuss summer dinner with serious Mediterranean vibes.

Want to turn it into lunch? Spread it generously on sourdough toast, then top with sliced cucumbers, cherry tomatoes, and a sprinkle of za’atar. Or tuck it into a wrap with roasted veggies and crunchy greens. It’s also fantastic as a layer in a savory tart or galette—just add a buttery crust and a few tomatoes or olives on top.

Feeling bold? Stir a few spoonfuls into warm pasta water for an impromptu creamy sauce. It clings to the noodles like a dream, and the lemony tang cuts through beautifully.

Hosting a brunch? Swap out your usual bagel schmear and serve this instead with smoked salmon, pickled onions, and capers. It adds just the right amount of punch without overpowering anything.

And don’t forget the visual: a simple swirl of olive oil, a few whole olives on top, and you’ve got a dish that looks just as good as it tastes. It’s salty, creamy, and versatile enough to keep surprising you—bite after bite.

Ingredient Spotlight: Why Quality Makes All the Difference

This recipe may be simple, but every ingredient earns its place—and the quality of each one has a huge impact on the final result. Think of it like building flavor from the ground up.

Olives: The real star. Go for high-quality green olives with bold, briny flavor—Castelvetrano, Manzanilla, or Spanish green olives work beautifully. Jarred or deli-counter olives are fine, but avoid anything that tastes overly vinegary or tinny. Pitted is a must for blending ease.

Feta: Choose block feta in brine rather than pre-crumbled. It’s creamier, tangier, and blends more smoothly. A Greek or Bulgarian feta adds the right salty tang without overpowering the olives.

Cream Cheese: This rounds out the dip, balancing salt with richness. Let it come to room temperature before blending to avoid lumps and get that perfectly whipped texture.

Lemon Zest + Juice: A splash of citrus lifts the richness. Always zest before juicing, and if possible, use organic lemons to avoid any bitterness from waxy skins.

Roasted Red Pepper: You can roast your own, but jarred ones are a real time-saver. Look for ones packed in oil or water with no added sugar.

Oregano & Chili Flakes: These bring warmth and dimension. Dried oregano works here, but feel free to sprinkle in fresh if you have it.

A recipe this minimal depends on standout ingredients. Choose thoughtfully—and the dip will reward you tenfold.

Frequently Asked Questions

Can I use black olives instead of green?
Yes, but the flavor profile will shift. Black olives are milder and less briny. Try Kalamata olives for a bolder twist, but reduce the lemon slightly to balance their fruity depth.

Can I make this dip ahead of time?
Definitely. In fact, it’s even better after chilling for a few hours or overnight. Just stir before serving, as olive oil may separate slightly.

Is this dip freezer-friendly?
Unfortunately, no. Cream cheese and feta don’t freeze well—they tend to become grainy once thawed. Stick to refrigerating for best texture.

What can I use instead of cream cheese?
Greek yogurt or whipped ricotta are great options. They’ll give you a slightly tangier or lighter result but still work beautifully in the dip.

Can I make it vegan?
Absolutely. Use plant-based feta and cream cheese. There are several great-tasting vegan brands available now, and the olives will still shine through.

How spicy is it?
Mild to medium, depending on your chili flakes. Want more kick? Add extra flakes or a touch of hot sauce when blending.

What should I serve with it?
Pita chips, baguette slices, seeded crackers, raw veggies, or even inside sandwiches and wraps. It’s wildly versatile.

More Recipes to Try

If you love bold dips with big flavor, here are a few more to explore that pair beautifully with your snack board:

• Garlic Herb Cottage Cheese Dip – A protein-packed, ultra-creamy dip that brings freshness from dill, chives, and parsley. Great as a lighter, herby alternative.
• Tricolore Dip Platter (Muhammara, Hummus & Tzatziki) – A Mediterranean-style trio that’s perfect for grazing. Vibrant, colorful, and endlessly scoopable—ideal alongside the Olive Lovers’ Dream Dip.
• Best Ever Dip Recipes Collection – A curated roundup of globally inspired dips, from spicy to creamy. This one’s perfect for gathering inspiration and building your next platter.

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