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Bowl of whipped feta dip garnished with fresh dill, served with black olives and cherry tomatoes on a rustic board.
Greta Brinkley

Whipped Feta Dip with Black Olives & Cherry Tomatoes

This easy whipped feta dip is smooth, herby, and bursting with bold flavor. Serve it with cherry tomatoes, olives, and crackers for a snack board win.
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Prep Time 10 minutes
Servings: 4
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz. Feta cheese room temperature
  • ½ c. sour cream
  • 3 T. fresh lemon juice
  • 1 T. lemon zest preferably organic
  • 2 T. extra-virgin olive oil
  • 1 large garlic clove
  • ½ t. dried thyme
  • ½ t. dried oregano
  • ½ t. dried dill
  • Sea salt and black pepper to taste
  • 2-3 fresh dill sprigs for garnish
To serve:
  • Cherry or grape tomatoes
  • Pitted whole black olives
  • Gluten-free crackers

Equipment

  • Food Processor can also use a good blender

Method
 

  1. In a high-speed blender or food processor, combine the feta, sour cream, lemon juice and zest, olive oil, garlic, and dried herbs. Blend for 2–3 minutes or until smooth and creamy.
  2. Tip: Feta blends more easily when it's at room temperature, so pull it out of the fridge about 30 minutes before you start. If the dip is too thick, blend in a little water—just a teaspoon at a time—until you get the texture you want.
  3. Add salt and pepper, pulsing to combine. Go light on the salt at first—feta is naturally salty, so you might not need much.
  4. Spoon the dip into a serving bowl, swirl it a little if you’re feeling fancy, and top with fresh dill. Serve with cherry tomatoes, black olives, and your favorite crackers.

Notes

  • Add a drizzle of honey or hot honey for a sweet-salty-spicy twist.
  • Top with roasted cherry tomatoes if you're serving it warm.
  • Use Greek yogurt instead of sour cream for a tangier version.