If there’s one party appetizer that’s going to be on my menu this season, it’s this whipped feta dip with olives. It’s salty, savory, and relatively nutritious. The dietitian in me loves that it packs in 8 grams of protein per serving, thanks to using a combo of feta and Greek yogurt in the base. Whether you’re hosting a holiday party or you just want a little snack to serve up while watching festive movies, you’ll love this recipe.
Ingredients
Here’s a photo of everything you’ll need to make this, along with selected ingredient notes:
- Feta: Use a block of feta, as it will blend into a creamier texture compared to pre-crumbled feta. However, if all you can find is crumbled, just process it a bit longer.
- Castelvetrano olives: These have a buttery, mellow bite to them, making them a great option if you’re not a huge fan of olives on their own (raises hand). This is one of the few olive-forward dishes that I love. That said, you can sub another type if you can’t find them – Cerignola, Picholine, California Sevillano, or Manzanilla can work. If you use Manzanilla, omit the olive brine, as they are tangier on their own.
- Garlic: Fresh garlic gives this recipe a punchy flavor. If you’ve got time and you’d prefer a more mellow option, you can use roasted garlic instead.
- Shallot: If you can’t find this at the store (my grocery store always seems to be out of them!), just substitute it with about 2 tablespoons of thinly sliced then chopped sweet onion.
Instructions
The full recipe amounts and instructions are in a recipe card below, but here’s a helpful overview with photos and tips.
Start with your mise en place – get all your ingredients out and chop anything needed. This recipe might look like a lot of ingredients but it comes together very quickly and easily, as most are quick chops or measurements of seasonings.
In a mixing bowl, combine the olives, olive brine, shallot, green onion, minced garlic, dill, rosemary, thyme, ½ tablespoon of the lemon zest, red pepper flakes, ¼ teaspoon of the salt, ¼ teaspoon of the pepper, and 1 tablespoon of the olive oil. Give that a few good stirs and set it aside for now.
In a food processor, add the feta, yogurt, remaining ½ tablespoon of lemon zest, remaining 2 tablespoons of olive oil, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of pepper. Process until smooth.
Pour that into a serving bowl and pop it in the fridge to chill for about 10 minutes.
Once chilled, add the olive mixture on top and serve! Store leftovers in the fridge for up to 3 days; note that the dip may thin out a bit upon sitting in the fridge as the olive mixture melds with the whipped feta.
Serving Suggestions
Here are some of my personal favorites for this dip:
- Crackers
- Warm pita bread
- Naan dippers
- Crostini
- Vegetables like bell pepper strips, cucumber slices, carrot sticks, or celery
- Pita chips
- Potato chips
If you have leftovers after your party, this also tastes great tossed with roasted potatoes, roasted veggies (like eggplant and zucchini), and chicken (yay for utilizing leftovers!).
More Holiday Appetizers
If you’re looking for more tasty holiday appetizers, I highly recommend my cranberry jalapeno dip – I’ve made it numerous times for events and it’s always a fan favorite. If you’re looking more for Thanksgiving than Christmas, these sweetpotato jalapeno poppers are a fun option and are relatively nutritious. Want to stick with something else that also goes with crostini? You could make these whipped ricotta crostini topped with tomato and roasted red pepper, which are great any time of year.
I hope you enjoy this feta olive dip recipe! If you get a chance to try it, feel free to leave your recipe rating or comment below.
Whipped Feta Dip with Olives
Ingredients
- 8 ounce jar Castelvetrano olives, pitted and torn in half (about 2 cups olives)
- 1 tablespoon olive brine (from the jar of olives)
- 1 small shallot, peeled and thinly sliced
- 1 green onion, sliced
- 3 cloves garlic, finely minced
- 1 tablespoon finely chopped fresh dill
- ½ tablespoon finely chopped fresh rosemary
- ½ tablespoon finely chopped fresh thyme
- 1 tablespoon lemon zest, divided (about 1 lemon)
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 3 tablespoons extra virgin olive oil, divided
- 8 ounce block of feta cheese
- ¾ cup plain nonfat Greek yogurt (or full fat for a thicker, richer dip)
Instructions
- To a medium mixing bowl, add the olives, olive brine, shallot, green onion, minced garlic, dill, rosemary, thyme, ½ tablespoon of the lemon zest, red pepper flakes, ¼ teaspoon of the salt, ¼ teaspoon of the pepper, and 1 tablespoon of the olive oil. Toss until combined and let marinate while preparing the feta.
- In a food processor, add the feta, yogurt, remaining ½ tablespoon of lemon zest, remaining 2 tablespoons of olive oil, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of pepper. Process until smooth; about 1-2 minutes.
- Add the whipped feta mixture to a serving bowl, cover with plastic wrap, and chill for 10 minutes in the refrigerator.
- Spoon the olive mixture over whipped feta. Serve with crackers, vegetables, pita bread, or crostini. Enjoy!
Notes
- Olives should be drained before use *but* be sure to reserve 1 tablespoon of brine as directed.
- The dip will be lighter but on the thinner side if you use nonfat yogurt; it will be thicker if you use full fat yogurt. You can decide what you prefer!
- If you’d like, you can reserve a little of the feta to crumble over the mixture for garnish. I usually skip this but that’s what’s shown in the photos.
Nutrition
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