Ingredients
Units
Scale
for the dip:
- 1 cup pitted Kalamata olives, drained well
- 1 clove garlic, peeled
- 8-ounce block cream cheese, at room temperature
- 1/2 cup crumbled feta cheese
- 1/2 cup greek yogurt
- 1 teaspoon fresh lemon zest (yield from about 1/2 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: 1/2 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