Roasted Olive & Feta Dip


While I try to create most of my recipes, sometimes I come across a recipe that just needs to be shared. This particular recipe is from Half Baked Harvest. The sweetness of the honey whipped feta is absolutely delicious with the salty, roasted olives. The only edits I made are I removed the black pepper and red pepper flakes.


Roasted Olives

  • 2 cups mixed Olives, pitted
  • 1/3 cup Olive oil
  • 6 Garlic Cloves, smashed
  • 1 Shallot, quartered
  • 1 Lemon, quartered
  • Fresh Thyme
  • Fresh Oregano

Honey Whipped Feta

  • 1 block (8oz) Feta Cheese
  • 3 ounces Cream Cheese, room temperature
  • 3 tbsp Honey

Preheat the oven to 450 degrees. In an oven safe dish, mix all the Roasted Olives ingredients together well and bake for 20-25 minutes.

While the olives are roasting, combine all the Honey Whipped Feta ingredients in a food processor and pulse until smooth and creamy. This can be prepped up to a day in advance and refrigerated in an air-tight container.

Place the whipped feta in a serving dish and top with just the warm olives (you may decide to also serve the garlic and shallot – up to you!). Drizzle with the olive’s marinade and garnish with fresh herbs. Serve with toasted bread or crackers.


3 Comments Add yours

  1. Lee says:

    Half baked harvest is one of my favs! A great inspiration

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