Whipped Feta Dip With Tomatoes Olives Recipe

I got really hyped to make this whipped feta dip cuz blending tangy crumbled feta with Greek yogurt, garlic, lemon juice and olive oil, then tossing in halved cherry tomatoes, roughly chopped Kalamata olives and a few torn basil leaves, creates this perfectly messy mix where every bite feels like its throwing a little flavor party in my mouth.

I love this whipped feta dip with tomatoes and olives because it mixes the tangy 8 ounce crumbled feta and Greek yogurt with garlic, lemon juice and olive oil for a good dose of protein and healthy fats. The cherry tomatoes and Kalamata olives also add a burst of vitamins and flavor.

Ingredients

• Feta cheese are high in protein, tangy and buttery.

  It adds a bold salty flavour.

• Greek yogurt provides creaminess and protein, help balancing tanginess with smooth texture and light acidity.
• Cherry tomatoes brings natural sweetness and fibre plus vitamins, add freshness to every bite.
• Kalamata olives are rich in healthy fats and saltiness, which gives the dip a mediterranean vibe.
• Lemon juice deliver sharp sour notes that brighten flavours and balance overall richness perfectly.
• Basil leaves adds fresh herb aroma and a mild peppery kick to lighten heavier flavors.

Ingredient Quantities

• 8 ounces crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1/4 cup extra virgin olive oil
• Salt to taste
• Pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and roughly chopped
• A few fresh basil leaves, torn (optional)

How to Make this

1. Put the crumbled feta cheese, Greek yogurt, minced garlic, lemon juice and olive oil into a food processor along with a pinch of salt and pepper.

2. Blend the mixture until it’s smooth but still a little chunky, so you keep some texture.

3. Stop the processor and give it a quick taste, then add more salt or pepper if it need it.

4. Transfer the whipped cheese mix into a medium bowl.

5. Gently fold the halved cherry tomatoes into the dip.

6. Next, add the roughly chopped Kalamata olives and stir them in carefully so they don’t break apart too much.

7. If you like basil, toss in a few torn basil leaves at this stage.

8. Let the dip chill in the fridge for about 30 minutes so the flavors can mingle.

9. After chilling, give it another stir gently to mix all the ingredients together well.

10. Serve with your favorite crackers or veggies and enjoy this tasty whipped feta dip!

Equipment Needed

1. Food processor
2. Medium bowl
3. Measuring cups and measuring spoons
4. Knife
5. Cutting board
6. Spatula or large spoon for stirring
7. Refrigerator (for chilling the dip)

FAQ

• Q: How long does this dip last in the fridge?
  A: It should last about 2 days in an airtight container. Make sure you stir it well before serving again.
• Q: Do I have to use feta, or can I try another cheese?
  A: Feta gives it the unique tangy flavour but you can substitute it with goat cheese if you wanna try something different.
• Q: Can I make the dip in advance?
  A: Yup, you can totally make it ahead. Just cover it up and store it in the fridge until you’re ready to serve.
• Q: What if I dont like too much garlic?
  A: You can always reduce the amount of garlic, or even omit it if you prefer a milder taste.
• Q: Can I mix in other herbs besides basil?
  A: Sure thing, you can add parsley or even mint for a fresh twist. Experiment and see what you like best!

Whipped Feta Dip With Tomatoes Olives Recipe Substitutions and Variations

• If you can’t get crumbled feta, try using goat cheese or even a mix of goat cheese and ricotta for a creamier dip.
• Don’t have plain Greek yogurt? Sour cream or labneh can work as good substitutes, giving a similar tangy taste.
• If cherry tomatoes aren’t available, grab some grape tomatoes or any small tomatoes and just dice them up.
• Instead of Kalamata olives, you might want to use any pitted black or green olives you have on hand.
• Extra virgin olive oil is key, but in a pinch, light olive oil or even avocado oil can bring you a similar flavor.

Pro Tips

1. One thing i’d say is dont over blend your feta mix. Instead of blasting it nonstop, do a few quick pulses then stop and stir, so you still get little lumps. This is what give the dip its cool texture and lets all the flavors really show.

2. Try letting the dip chill for longer than just 30 minutes if you can. I found that a longer rest in the fridge really lets the tangy feta and zesty lemon juice blend better with the tomatoes and olives.

3. If youre into a smoother garlic flavor, you might wanna roast the garlic before adding it. Roasted garlic has a sweeter, mellow taste that can make the dip taste less bitey and more balanced.

4. Lastly, use a really good quality extra virgin olive oil. Even though its just a small part of the recipe, a better olive oil truly makes the dip richer and more flavorful.