This dish brings together rich, creamy, salty, and tangy flavors all in one. It’s easy to prepare and ideal for entertaining, yet elegant enough to serve at special occasions. The roasted tomatoes and olives add a touch of sweetness and depth, while the feta base offers a smooth and tangy contrast. Plus, it’s versatile—enjoy it as a dip, spread, or even a side dish with grilled meats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Feta cheese
Cream cheese or Greek yogurt (for blending)
Cherry or grape tomatoes
Mixed olives (pitted)
Olive oil
Garlic cloves
Fresh thyme or rosemary
Red pepper flakes (optional)
Salt and black pepper
Crusty bread, pita chips, or flatbread (for serving)
Directions
Preheat your oven to 400°F (200°C).
In a small baking dish, combine cherry tomatoes, olives, whole garlic cloves, and herbs. Drizzle with olive oil, season with salt, pepper, and red pepper flakes if using.
Roast in the oven for 20–25 minutes, or until the tomatoes burst and the olives are lightly blistered.
While the vegetables roast, prepare the feta dip by blending feta cheese with cream cheese or Greek yogurt in a food processor until smooth and creamy.
Transfer the whipped feta to a shallow serving bowl or plate, spreading it evenly.
Once the olives and tomatoes are done, spoon them with some of the roasted oil and garlic over the whipped feta.
Serve warm or at room temperature with slices of crusty bread, pita, or crackers.
Servings and timing
Serves 6–8 as an appetizer. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Add capers: For an extra briny punch, sprinkle capers over the top before serving.
Use marinated olives: Infuse more flavor by roasting marinated olives with the tomatoes.
Spicy version: Add more chili flakes or a drizzle of chili oil for heat.
Lemon twist: Add fresh lemon zest or a squeeze of lemon juice to the feta dip for brightness.
Herbed feta: Blend in fresh dill, parsley, or basil into the whipped feta for a garden-fresh flavor.
Vegan option: Use a plant-based feta alternative and dairy-free yogurt.
Nut topping: Sprinkle toasted pine nuts or walnuts on top for crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, transfer the tomato and olive mixture to a small baking dish and warm in the oven at 350°F (175°C) until heated through. You can serve the feta cold or bring it to room temperature for best texture.
Avoid microwaving the whipped feta as it can separate.
FAQs
Can I use store-bought whipped feta?
Yes, if you’re short on time, store-bought whipped feta can be used in place of homemade.
What type of olives work best?
Kalamata, Castelvetrano, or a mix of green and black olives all work well. Make sure they’re pitted.
Can I make this ahead of time?
Yes, you can roast the tomatoes and olives ahead and store them separately. Assemble just before serving.
What’s a good substitute for cream cheese?
Greek yogurt or sour cream both work as lighter alternatives in the whipped feta base.
Can I serve this cold?
Yes, it’s delicious at room temperature or slightly chilled. Just ensure the oil from the roasted topping isn’t solidified.
What bread pairs best with this dip?
Crusty baguette slices, warm pita, or flatbread are all excellent choices.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Just be sure to serve it with gluten-free bread or crackers.
Can I use sun-dried tomatoes?
Yes, but use oil-packed sun-dried tomatoes and reduce roasting time, as they’re already dried.
How long can it sit out at a party?
It can safely sit out for up to 2 hours. After that, store any leftovers in the fridge.
Conclusion
Feta Dip with Roasted Olives and Tomatoes is a simple yet sophisticated appetizer that’s packed with Mediterranean flair. Whether you’re entertaining guests or just treating yourself, this dish offers the perfect balance of creamy, savory, and herby flavors. Pair it with warm bread and a glass of wine, and you’ve got a delicious start to any gathering.
Feta Dip with Roasted Olives and Tomatoes is a Mediterranean-inspired appetizer featuring creamy whipped feta topped with roasted tomatoes, olives, and herbs. It’s a savory, elegant dip perfect for entertaining or casual gatherings.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6–8 servings
Category:Appetizer
Method:Roasted
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
8 oz feta cheese
4 oz cream cheese or 1/2 cup Greek yogurt
2 cups cherry or grape tomatoes
1 cup mixed olives, pitted
3 cloves garlic, whole
3 tablespoons olive oil
2 sprigs fresh thyme or rosemary
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Crusty bread, pita chips, or flatbread for serving
Instructions
Preheat oven to 400°F (200°C).
In a small baking dish, combine cherry tomatoes, olives, garlic, and herbs. Drizzle with olive oil, season with salt, pepper, and red pepper flakes (if using).
Roast for 20–25 minutes, until tomatoes burst and olives are lightly blistered.
Meanwhile, blend feta cheese with cream cheese or Greek yogurt in a food processor until smooth and creamy.
Spread whipped feta onto a shallow serving dish.
Spoon roasted tomatoes, olives, and garlic (with some of the infused oil) over the feta.
Serve warm or at room temperature with bread, pita, or crackers.
Notes
Add capers for extra brininess.Use marinated olives for more flavor.Brighten with lemon zest or juice in the whipped feta.Make it spicy with chili oil or more red pepper flakes.Vegan option: Use dairy-free feta and yogurt alternatives.Top with toasted nuts like pine nuts or walnuts for crunch.
