Greek Feta and Olive Dip
Feta cheese, sun-dried tomatoes and black olives are blended in this full-flavoured dip. Also great on sandwiches!
Ingredients
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
Directions
Preparation:10min ›
Extra time:20min chilling ›
Ready in:30min
- 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.
Tip:
If you have some tapenade lying around, spoon in a tablespoon rather than pitting and chopping black olives!
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Reviews and Ratings
Global Ratings:
(99)
Reviews in English (86)
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
FANTASTIC!! You have to be fond of feta cheese and greek flavourings, however. I used kalamata olives. I made this then spread it on wholemeal tortillas, laid roasted red capsicums in a strip down the middle and rolled them up. Then I cut them (carefully) into pinwheels. Everyone RAVED about them! The spread is delicious. Thanks for a great recipe! - 29 Sep 2008