This whipped feta with roasted olives is a go-to appetizer that's as delicious as it is deceptively simple. Originally thrown together last-minute, it quickly became a fan favorite—so much so that it once stole the spotlight from a book at book club. Creamy, tangy feta is whipped into a smooth dip and topped with warm, flavorful roasted olives for a dish that feels effortlessly Mediterranean and elegant. It’s now a staple for guests, served the moment they walk through the door. Just a heads-up: doubling the recipe might overwhelm a small food processor—unless you're aiming for feta-spackled walls.

Ingredients

• 200 g feta cheese, crumbled
• 100 g cream cheese, softened
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 cup mixed olives, pitted
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Fresh parsley, chopped, for garnish

Instructions

• Preheat the oven to 400°F (200°C). Place the mixed olives on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with dried oregano and crushed red pepper flakes. Toss to coat.
• Roast the olives in the preheated oven for 15-20 minutes, stirring halfway through, until they are fragrant and slightly blistered.
• Meanwhile, in a food processor, combine feta cheese, cream cheese, 1 tablespoon olive oil, lemon zest, lemon juice, and minced garlic. Blend until smooth and creamy, scraping down the sides as needed.
• Transfer the whipped feta to a serving bowl and use a spoon to create a swirl on top.
• Spoon the warm roasted olives over the whipped feta. Drizzle with extra olive oil and garnish with chopped fresh parsley. Serve immediately with pita bread or crackers.

Recipe from Adventures in Cooking.