Whipped Feta Dip With Roasted Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whipped feta dip brightened with roasted olives, sun-dried tomato, and orange, served with crackers and vegetables. Creamy, salty, and citrus-forward with herbaceous rosemary. An elegant party appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup mixed olives, cut olives into quarters if large*
- ⅓ cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon zest or orange zest
- 1 garlic clove, minced
- 2 sprigs fresh rosemary (plus more for topping)
- 8 ounces feta cheese block packed in water, drained
- ¾ cup plain whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon milk of choice (may not need this. Only use if needed to thin the mixture a little bit and make it extra smooth)
- Minced fresh rosemary, cracked black pepper, additional lemon zest or orange zest
- Fresh veggies
- Crackers and crisps
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 2229mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 715mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.