Creamy Green Olive & Feta Spread — The Ultimate Dip for Olive Lovers

If you’re an olive aficionado, prepare to meet your new obsession. This Creamy Green Olive & Feta Spread isn’t just another dip; it’s a vibrant, tangy, and luxuriously smooth celebration of Mediterranean flavors, engineered to be the star of any gathering. Imagine the bright, briny punch of quality green olives seamlessly blended with the salty, creamy tang of feta cheese, all brought together with fresh herbs and a kiss of garlic. It’s sophisticated enough for a dinner party yet simple enough for a spontaneous weeknight treat. In a world of predictable appetizers, this spread is a bold declaration of flavor, promising to convert even the most hesitant olive skeptics. This article will guide you through crafting this effortless culinary masterpiece, exploring its roots, and offering creative ways to make it your own.

Beyond its incredible taste, this spread is a testament to the magic of simple, high-quality ingredients. Unlike many dips that rely on heavy creams or complicated techniques, this one gets its perfect texture and depth from the natural creaminess of the feta and the rich oil of the olives themselves. It’s a recipe that respects its components, transforming them into something greater than the sum of its parts. Whether you’re spreading it on crusty bread, using it as a vibrant sandwich condiment, or simply devouring it by the spoonful (we won’t judge), this dip delivers a satisfying, complex flavor profile that lingers deliciously. Let’s dive into the heart of this recipe and discover why it’s destined to become your go-to for effortless, impressive entertaining.

A Nod to the Mediterranean Table
While this specific recipe is a modern creation for the home cook, its soul is deeply rooted in the culinary traditions of the Eastern Mediterranean. Think of the salty, crumbly feta cheeses of Greece, the abundant, sun-ripened olives of Turkey and Morocco, and the liberal use of fresh herbs like dill and oregano that perfume dishes from Israel to Lebanon. This spread is essentially a creamier, more spreadable cousin to an olive tapenade or a whipped feta dip. It captures the essential spirit of meze—those small, flavorful plates meant for sharing, conversation, and savoring the moment. It’s food that’s meant to be enjoyed slowly, with good company and perhaps a glass of something chilled.

Ingredients

• 8 ounces (about 225g) block feta cheese, crumbled
• 1 cup (about 150g) pitted green olives (Castelvetrano or Manzanilla recommended)
• 1/3 cup (80ml) extra virgin olive oil, plus more for drizzling
• 1/4 cup (60g) cream cheese, at room temperature
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 2 tablespoons fresh dill, plus more for garnish
• 1 tablespoon fresh parsley
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon dried oregano (optional)
• Pinch of red pepper flakes (optional, for heat)

Instructions

1. Prepare the Ingredients: Ensure your cream cheese is at room temperature to ensure a smooth blend. Crumble the feta cheese, discarding any particularly hard rind. Pit your olives if they aren’t already pitted. Mince the garlic and finely chop the fresh dill and parsley.
2. Combine in Food Processor: In the bowl of a food processor, combine the crumbled feta, pitted green olives, room-temperature cream cheese, minced garlic, lemon juice, chopped dill, parsley, black pepper, and oregano/red pepper flakes if using.
3. Pulse to Combine: Pulse the mixture 5-7 times until the ingredients are roughly chopped and begin to come together. Scrape down the sides of the bowl with a spatula.
4. Stream in the Olive Oil: With the food processor running on low, slowly stream in the 1/3 cup of extra virgin olive oil through the feed tube. Process until the mixture is mostly smooth but still has some small, discernible bits of olive for texture. Avoid over-processing into a completely uniform paste.
5. Taste and Adjust: Stop the processor and taste the spread. Depending on the saltiness of your feta and olives, you likely will not need additional salt. You can adjust with more lemon juice for acidity, pepper for heat, or a touch more olive oil if it seems too thick.
6. Chill (Optional but Recommended): Transfer the spread to a serving bowl, cover, and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully and the spread to firm up slightly.
7. Serve: Before serving, bring the spread to room temperature for about 15 minutes. Drizzle with a little extra olive oil, garnish with a sprig of fresh dill and a few whole olives. Serve with your chosen dippers.

Tips for the Perfect Spread

• Olive Choice is Key: The type of olive dramatically affects the final flavor. Buttery, mild Castelvetrano olives create a beautifully smooth and approachable spread. Briny, tangy Manzanilla olives offer a more classic, punchy olive flavor. For a more complex note, use a mix.
• Texture is Everything: The goal is creamy with texture. Pulse and process just until combined. You want to see little flecks of green olive and herbs throughout the pale cream base.
• The Feta Factor: For the best flavor and texture, buy a block of feta in brine, not pre-crumbled feta in a bag. The pre-crumbled variety often contains anti-caking agents that can make your spread grainy.
• Garlic Caution: Raw garlic can become overpowering. Start with one small clove. You can always add more, but you can’t take it out. For a mellower flavor, roast the garlic clove beforehand.
• Make it Ahead: This spread is an excellent make-ahead appetizer. It can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop and improve.

Creative Variations & Serving Suggestions

This recipe is a fantastic canvas for customization.

• Add Nuts: For a richer texture and flavor, add 2-3 tablespoons of toasted pine nuts or walnuts to the food processor.
• Citrus Twist: Substitute the lemon juice with fresh orange juice for a sweeter, sunnier note.
• Herb Swap: Try using fresh oregano or mint in place of the dill for a different aromatic profile.
• Spicy Kick: Add 1-2 tablespoons of chopped pepperoncini or a jalapeño (seeds removed) for a spicy version.

Don’t limit this spread to just a dip! Its uses are wonderfully versatile:

• The Ultimate Dip: Serve with warm pita bread, pita chips, crunchy baguette slices, or a platter of fresh vegetables (cucumbers, bell peppers, radishes).
• Sandwich & Wrap Star: Slather it on sandwiches in place of mayo. It’s phenomenal with grilled chicken, turkey, or even as a base for a veggie wrap.
• Protein Partner: Use it as a topping for grilled fish (like salmon or halibut), chicken breasts, or lamb chops. The tangy creaminess cuts through rich proteins perfectly.
• Egg-cellent Enhancement: Dollop it on top of scrambled eggs, omelets, or a simple frittata for a gourmet breakfast or brunch.
• Pizza & Flatbread Sauce: Spread a thin layer on pizza dough or flatbread before adding other toppings, or use it as a flavorful base for a white pizza.

Why This Dip Wins Every Time

In the end, the Creamy Green Olive & Feta Spread triumphs because it delivers maximum flavor with minimal effort. It’s unpretentious yet elegant, familiar yet exciting. It answers the call for an appetizer that feels special without requiring special skills. It’s a recipe that invites you to play, to adjust, and to make it your own. So, the next time you’re asked to bring a dish, or simply want to elevate your own snack game, remember this spread. It’s more than a recipe; it’s a passport to the sunny, flavorful shores of the Mediterranean, ready in just minutes. Your taste buds—and your guests—will thank you.

Creamy Green Olive & Feta Spread

A tangy, creamy, and addictive spread blending briny green olives with salty feta, fresh herbs, and olive oil. Perfect for dipping, spreading, or topping.

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American, Mediterranean

Calories: 180

Ingredients

  

• 8 ounces block feta cheese crumbled
• 1 cup pitted green olives Castelvetrano or Manzanilla
• 1/3 cup extra virgin olive oil plus more for drizzling
• 1/4 cup cream cheese at room temperature
• 2 tablespoons fresh lemon juice
• 1 small clove garlic minced
• 2 tablespoons fresh dill plus more for garnish
• 1 tablespoon fresh parsley
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon dried oregano optional
• 1 pinch red pepper flakes optional, for heat

Equipment

• Food processor
• Spatula
• Measuring Cups/Spoons

Method

 

1. In the bowl of a food processor, combine crumbled feta, olives, cream cheese, garlic, lemon juice, dill, parsley, black pepper, oregano, and red pepper flakes (if using).
2. Pulse 5-7 times until ingredients are roughly chopped and combined. Scrape down sides.
3. With the processor running on low, slowly stream in the 1/3 cup olive oil until the mixture is creamy but still has small bits for texture.
4. Taste and adjust seasoning (salt is rarely needed).
5. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let flavors meld.
6. Before serving, let sit at room temp for 15 min. Drizzle with oil, garnish, and serve with dippers.

Notes

For best results, use block feta in brine, not pre-crumbled. Spread keeps in an airtight container in the fridge for 3-4 days.