This Greek-inspired Feta and Black Olive Dip recipe will leave you drooling. I kid you not. I’ve utilized many of the flavors typical of Greek Cuisine: feta cheese, Kalamata olives, green onions, garlic, lemon and oregano. Those, combined with sour cream, make for a slightly chunky, flavorful, rich, tangy dip/spread I can promise you will have your people scraping the bottom of the bowl. I did!
I’ve been on a feta kick lately. I go through phases like that with feta where I’ll be craving all. of. the. feta., I’ll be off it for a while, then wham! Back on the feta! I’ve been making my own feta for a little over a year now, so I always have some in the refrigerator. But when inspiration for this dip came to me, I realized that I would be using all of my remaining supplies of feta! Near panic struck, since it takes a couple of weeks for the feta to be ready to eat once you put in its brine.
Not to be deterred, this dip was made with the very. last. morsels. of homemade feta I had (more is currently aging). But was it ever worth it! Of course, you don’t have to make your own feta, store-bought is just fine! And pre-crumbled is fine, too. I will say, though, if you can find feta packed in a brine, try it for this dip. It can usually be found in the specialty cheese section of most large grocery stores.
You’ll notice in the ingredients I didn’t add salt. The feta and the olives lent enough saltiness for me. This will vary depending on how your feta is prepared (whether or not it’s stored in brine) and depending on the olives you use (regular black olives that are stored in water aren’t as salty as brine-stored Kalamata olives), so taste it and add some salt if you think it’s needed.
All of that leads to telling you how very, very simple this dip is to assemble! Feta cheese, sour cream and garlic are combined and smoothed in a food processor (or with a mixer, or masher). Then I stirred in the zest of one lemon, oregano, green onions and Kalamata olives. That’s it.
Make this dip! This Saturday is the semi-finals of March Madness for college basketball. Since Mr. Saucy is a Kentucky boy, it’s a given we’ll be cheering for the Big Blue! And this dip will be among our nibbles, along with some Kentucky Beer Cheese, of course!
p.s.: Hint: You could thin this to your desired consistency by drizzling in a bit of buttermilk or milk. It would make a FABULOUS creamy salad dressing. Just sayin’.
- 8 ounces feta cheese
- ½ cup sour cream
- 1 clove garlic, minced
- 2 tablespoons chopped green onion
- 2 tablespoons chopped Kalamata olives
- Zest of a medium-sized lemon (about 2 teaspoons)
- ½ teaspoon dry oregano leaves
- In the bowl of a food processor*, combine the feta, sour cream and garlic.
- Pulse until almost smooth.
- Remove the feta mixture to a medium-sized bowl.
- Add the green onion, kalamata olives, lemon zest and oregano.
- Stir to combine.
The olives you use and how your feta is stored will impact the saltiness of this dip. If you use brined-stored feta and kalamata olives you should not need any salt in this recipe. If you use water-stored black olives and dry feta crumbles, you may need to add salt to suit your tastes.
Hint: You could thin this to your desired consistency by drizzling in a bit of buttermilk or milk. It would make a FABULOUS creamy salad dressing.