Greek Feta and Olive Dip

    Greek Feta and Olive Dip


    99 people made this

    Feta cheese, sun-dried tomatoes and black olives are blended in this full-flavoured dip. Also great on sandwiches!

    Serves: 12 

    • 200g feta cheese, crumbled
    • 2 tablespoons olive oil
    • 1 teaspoon lemon juice
    • 1 clove garlic, minced
    • 60g sun-dried tomatoes, softened
    • 1/2 teaspoon dried oregano
    • handful Greek black olives, pitted and chopped

    Preparation:10min  ›  Extra time:20min chilling  ›  Ready in:30min 

    1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives with a spoon. Refrigerate until serving.


    If you have some tapenade lying around, spoon in a tablespoon rather than pitting and chopping black olives!

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    Reviews (5)


    Used different ingredients. i highly recommend blending the sun-dried tomatoes in at the end with the black olives. everyone that tried it absolutely loved it. - 29 Sep 2008


    Something else. WOW!! I don't give many recipes 5 stars, but this was excellent! I put the olives in the processor (I used kalamata). I then garnished with some sun dried tomatoes, olives and basil. I think you could add some fresh basil for a more complex flavour. I will make this again it was yummy. - 29 Sep 2008


    The whole party loved it! Will make again and everyone asked for the recipe. Could be my food processor, but pulse didn't work for me. The mixture was too thick. - 29 Sep 2008

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