Sunny vibes abound with this velvety Mediterranean olive dip. Tangy Kalamata olives and a smack of garlic are whipped smooth into a base of Greek yogurt & feta cheese, while lush dill and lemon zest round things out.
Certain flavors have a way of bringing us back to specific moments or core memories. Of transporting us from the time and space we're currently in to a place far away, a moment long ago, or somewhere in between.
For me, olive is one of those flavors. Lots of people I know either a) hated olives as a kid and grew into them or b) hated olives as a kid and still hate them. Not me though. I loved them from day 1 and was known to inhale an entire can of olives as an after school snack.
Good for my sodium intake? No. Good for my soul? Oh yes.
As you might be able to guess, I come from a family of olive lovers. So when, as a kid, I saw Rachael Ray make her Olive and Garlic Soft Cheese Spread during a holiday episode of 30 Minute Meals, the recipe instantly galvanized its spot in our family's holiday appetizer lineup.
My Mediterranean twist on Rach's original version is different in all sorts of ways--from ingredients used, to color (mine's purple!), to overall flavor profile. But the core inspiration cannot be understated, and the effect it has on my senses is undeniably nostalgic.
Briny-sweet Kalamata olives, sharp feta cheese, and buttery Greek yogurt form the base while fresh dill and vibrant lemon zest lift the flavor profile to a sunny place. Maybe it will become a tradition in your life too 💫
ingredients for Mediterranean olive dip
ingredient notes & swaps
- Even with pitted Kalamata olives, it's always good to double check for pits when using them in a blended recipe like this one. Just give each olive a gentle squeeze before tossing it into the processor. It takes a moment, but it's worth it to avoid hearing the crunch of your processor blade as it obliterates an olive pit into your Mediterranean dip.
- You can use pre-crumbled feta cheese or get a block of it and crumble it yourself. Personally I like the block variety, as it has a fresher, more briny taste than the dried crumbles.
- Use any type of greek yogurt you like best, just make sure it is plain and unsweetened. Fage 2% Reduced Fat has been my go-to for years. It has such a lovely thick texture and tangy yet rich flavor. I eat it plain, cook with it, bake with it, bathe in it; it's that good.
- The fresh garlic will come across a little sharp at first. This is why being able to chill the dip for about an hour before serving is ideal. If you're planning on eating it right away though, I would use just a small garlic clove, or even just half of a medium one.
Mediterranean olive dip recipe
Sunny vibes abound with this velvety Mediterranean olive dip. Tangy Kalamata olives and a smack of garlic are whipped smooth into a base of Greek yogurt & feta cheese, while lush dill and lemon zest round things out.
- Total Time: 1 hour 10 minutes
- Yield: 1 quart 1x
Ingredients
for the dip:
- 1 cup pitted Kalamata olives, drained well
- 1 clove garlic, peeled
- 8-ounce block cream cheese, at room temperature
- ½ cup crumbled feta cheese
- ½ cup greek yogurt
- 1 teaspoon fresh lemon zest (yield from about ½ lemon)
- 2 tablespoons chopped fresh dill, plus more for garnish
- Cracked black pepper, as desired
for serving:
- Fresh pita or naan bread, for serving
- Olive oil, for drizzling
- Flaky salt, for topping
Instructions
- Drain the olives through a fine mesh strainer, pressing down on them lightly to get out excess liquid. Dump them into your food processor, then grate the garlic clove over the top of the olives.
- Pulse the olives and garlic a few times until coarsely chopped.
- Add remaining dip ingredients to the food processor. I usually break up the cream cheese into a few smaller pieces as I toss it in to give it a head start on blending.
- Process until well blended, stopping to scrape the sides as needed. I like to take my olive dip to a point just shy of entirely smooth, that way you can still see a few chunks of olive and crumbles of feta. Taste and season as desired, adding more salt, pepper, or dill as needed. Refrigerate for about 1 hour if possible; this will let the flavors mellow and marry together.
- Toast the pita bread just before serving, then drizzle it with olive oil, sprinkle with flaky salt, and slice as desired.
- Garnish your dip with a little fresh dill and a swirl of olive oil and enjoy!
Notes
- Give each Kalamata olive a gentle squeeze to double check for pits before loading them into the food processor. It will take an extra minute but it will save your batch of olive dip if a wayward pit happens to be left in!
- Prep Time: 10 minutes
- Chilling Time: 1 hour
- Category: dips
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 163
- Sugar: 2.2 g
- Sodium: 501.5 mg
- Fat: 14.5 g
- Carbohydrates: 4.3 g
- Protein: 5 g
- Cholesterol: 39.3 mg
FAQs
How should I serve this Mediterranean dip?
There are lots of serving options! I opt for freshly toasted pita or naan bread, with plenty of dill, olive oil, and flaky salt. Pita chips or crackers make excellent dippers too, as do veggie strips like bell pepper, cucumber, or celery. It is best served chilled, so keep refrigerated until you're ready to eat!
Can I make this dip without a food processor?
You definitely can, it's just going to take a little bit more effort and your dip may come out more chunky as opposed to smooth. To make this by hand, I would recommend first chopping the olives, garlic, and dill by hand together. In a separate bowl, combine the cheeses and yogurt, then whisk (or use a hand mixer if you have one) until well mixed. Fold the chopped olive mixture into the cheese mixture and add lemon zest and black pepper; season as desired.
Try my other Mediterranean inspired favorites like this Creamy Zucchini Leek Soup or these easy Thyme Roasted Carrots with Tahini Sauce.
dig in!
Enjoy & let me know what you think 🌙 💛
