Whipped Feta & Olive Dip
There are days when you want a proper snack board, and days when you just want one good bowl of dip and a big pile of chips.
This whipped feta & olive dip sits happily in the middle. It feels a little fancy – there’s feta, good olive oil, lemon zest – but it comes together in 5 minutes in a blender. No cooking, no stress, just vibes.
It goes beautifully with almost anything crunchy:
plain salted chips
pita chips or lavash
sliced cucumbers and carrots
toasted bread
And if you do have the Baked Olive & Greek Salad chips from Red Rock Deli lying around, this is the dip to park right next to them. The herby, lemony feta plus the olive-y notes in the chips is a seriously good match. But the focus here is the dip – make it once and pair it with whatever chip you already love.
Ingredients (Serves 4–6 as a snack)
150 g feta cheese, cold but not rock hard
3–4 tbsp thick yogurt (Greek or hung curd works best)
2–3 tbsp extra virgin olive oil, plus more for drizzling
Zest of 1 small lemon (and a tiny squeeze of juice, optional)
2–3 tbsp finely chopped olives
green, black, or a mix – whatever you have
½–1 tsp dried oregano
Freshly ground black pepper
Salt only if needed (feta and olives are already salty)
Optional but nice:
Pinch of chilli flakes
A few fresh herbs on top – parsley, dill, or basil
Step-by-step: How to Make Whipped Feta & Olive Dip
1. Prep your feta
Cut the feta into chunks so your blender/processor doesn’t have to work too hard. Pat it dry if it’s very wet – this helps you control how thick the dip is.
2. Blitz it creamy
Add the feta and 3 tablespoons of yogurt to a blender or small food processor.
Blend till smooth and creamy, stopping to scrape down the sides as needed.
If it’s too thick or not blending easily, add another spoon of yogurt or a teaspoon of olive oil to help it along.
3. Flavour it
Once you have a smooth base, add:
lemon zest
olive oil
dried oregano
Pulse just 1–2 times or switch to a bowl and whisk by hand – you want everything well mixed but still light and fluffy, not overworked.
Taste and adjust:
add a tiny squeeze of lemon juice if you want more brightness
more olive oil if you want it looser and silkier
4. Fold in the olives
Stir in the chopped olives with a spoon so they stay chunky and don’t disappear into the dip. This gives you salty little pops in every bite.
Check seasoning:
Add black pepper for warmth
Only add extra salt if you really need it – feta + olives are pretty intense on their own
5. Serve it up
Spoon the dip into a shallow bowl.
Finish with:
a generous drizzle of olive oil
a pinch of dried oregano or chilli flakes
a few extra chopped olives on top
Serve immediately, or chill for 30 minutes if you like it a bit firmer.
What to Serve It With
You honestly can’t go too wrong here. This dip loves:
Plain salted chips – always a classic
Ridged / kettle chips – they hold more dip
Pita chips, lavash, crostini
Raw vegetables – cucumbers, carrots, bell peppers
And when you’re in the mood to treat yourself a little, pair it with those Baked Olive & Greek Salad chips from Red Rock Deli. The flavours line up almost too perfectly – herby, olive-y, lemony – and the fact that they’re baked with 40% less fat means you don’t feel as heavy after demolishing half the bowl.
Make-ahead & Storage
You can make this dip up to a day in advance.
Store it in an airtight container in the fridge.
Before serving, let it sit out for 10–15 minutes, then give it a quick whisk and finish with a fresh drizzle of olive oil.
Variations
Once you’ve nailed the base, you can switch it up depending on what you’re serving:
Roasted garlic whipped feta
Add 2–3 cloves of roasted garlic for deeper flavour.Spicy version
Stir in chopped pickled jalapeños or a little chilli crisp.Herb-loaded
Fold in a handful of chopped fresh herbs right at the end.
