Greek Feta and Olive Dip

    30 minutes

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

    99 people made this

    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 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