Creamy Feta and Green Olive Spread

Feta and green olive spread is that ONE dip that disappears faster than I can say “there’s more in the kitchen!” Seriously, friends, this creamy, tangy, salty perfection has become my SECRET WEAPON for every gathering. It uses ingredients you probably already have, and tastes like you spent HOURS making it. The briny olives, creamy feta, and hint of lemon create this absolutely addictive spread

Why You’ll Love This Recipe

Oh my goodness, where do I even start?! First off, this spread comes together in LITERALLY five minutes. No cooking, no complicated steps, just blend and serve. It’s perfect for those “oh no, people are coming over in an hour” moments (we’ve all been there!).

The flavor is INCREDIBLE – creamy, tangy, salty, with just the right amount of Mediterranean flair. Plus, it’s actually pretty healthy compared to most party dips! I love that I can feel good about serving this to my family and friends.

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Ingredient List

Main Ingredients:

• 8 ounces feta cheese (block form, not crumbled – trust me on this!)
• 1 cup pitted green olives (I use Castelvetrano or Spanish queen olives)
• 4 ounces cream cheese, softened to room temperature
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 cloves garlic, peeled
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh dill (or 1 teaspoon dried)
• Black pepper to taste

For Serving:

• Pita chips
• Crackers
• Fresh vegetables (cucumbers, bell peppers, carrots)
• Toasted baguette slices

Why These Ingredients Work

Let me tell you why this combination is pure MAGIC! The feta cheese brings that signature tangy, salty flavor that makes Greek food so irresistible. Using BLOCK feta instead of crumbled is KEY here – it blends smoother and has better texture. Those green olives? They add this beautiful briny pop that balances the richness of the cheeses perfectly.

The cream cheese is my secret ingredient! It makes everything SO creamy and spreadable without being too heavy. Fresh lemon juice brightens everything up and cuts through the richness – it’s absolutely essential! And that garlic? Oh honey, it adds just the right amount of punch without being overwhelming. The olive oil helps everything blend smoothly and adds richness, while the dill gives it that fresh, herbaceous note that screams Mediterranean!

Essential Tools and Equipment

• Food processor or high-powered blender (this is non-negotiable, friends!)
• Rubber spatula for scraping down sides
• Serving bowl (I love using a shallow bowl for spreading)
• Measuring cups and spoons
• Knife and cutting board (for any chopping)

How To Make Feta and Green Olive Spread

Step 1: Prep Your Ingredients

First things first – make sure your cream cheese is at room temperature! This is SO important for smooth blending. Take it out of the fridge about 30 minutes before you start. Drain your olives well (save a few whole ones for garnish if you want to be fancy!). Measure everything out so you’re ready to go.

Step 2: Add Everything to the Food Processor

Here’s where the magic happens! Add your feta cheese (broken into chunks), green olives, softened cream cheese, lemon juice, garlic cloves, olive oil, and dill to your food processor. Don’t worry about the order – just toss it all in there!

Step 3: Blend Until Smooth and Creamy

Pulse a few times to get things moving, then let it run for about 1-2 minutes. Stop halfway through to scrape down the sides with your spatula – this ensures everything gets incorporated evenly. You want it SMOOTH and creamy, like thick hummus.

Step 4: Taste and Adjust

This is my FAVORITE part! Taste your spread. Need more lemon? Add it! Want more garlic? Go for it! A pinch of black pepper

Step 5: Chill and Serve

Transfer to your serving bowl. You CAN serve it right away, but I LOVE letting it chill in the fridge for at least 30 minutes. This lets all those flavors meld together and the spread firms up a bit. Before serving, drizzle with a little olive oil, maybe sprinkle some fresh dill on top, and add a few whole olives for presentation. SO pretty!

You Must Know

Here’s the thing nobody tells you: the QUALITY of your feta matters! I learned this the hard way. Get a good block of feta from the deli section or a specialty store – not the pre-crumbled stuff in the plastic container.

Personal Secret: I always make this at LEAST 2 hours ahead (or even the night before). The flavors develop SO much more when it has time to sit. It’s like the ingredients become best friends in the fridge!

Pro Tips & Cooking Hacks

• Double the batch! This stuff goes FAST at parties. I always make extra now.
• Too thick? Add olive oil one tablespoon at a time until you reach your desired consistency.
• Too thin? Add more feta cheese or chill it longer.
• No food processor? You can mash it by hand, but it won’t be as smooth. A hand mixer works in a pinch!
• Forgot to soften cream cheese? Microwave it for 10-15 seconds (watch it carefully!).
• Want it spicy? Add a pinch of red pepper flakes or a dash of hot sauce!

Flavor Variations / Suggestions

Oh friends, this is where you can get CREATIVE! I’ve tried SO many variations:

Sun-Dried Tomato Version: Add ¼ cup chopped sun-dried tomatoes for a sweet-savory twist. AMAZING!

Herb Lover’s Dream: Mix in fresh basil, oregano, and parsley along with the dill. So fresh!

Roasted Red Pepper: Blend in one roasted red pepper for a beautiful color and smoky flavor.

Spicy Kick: Add jalapeños or a few dashes of your favorite hot sauce. My husband LOVES this version!

Greek-Inspired: Add cucumber, a bit of Greek yogurt, and fresh mint for a tzatziki-meets-olive-spread situation. Trust me!

Make-Ahead Options

This is a DREAM for make-ahead! In fact, it’s BETTER when you make it ahead. Here’s what I do:

Up to 3 days ahead: Make the entire spread, store it in an airtight container in the fridge. Just give it a good stir before serving and bring it to cool room temperature for the best flavor.

Can you freeze it? Honestly, I wouldn’t recommend it. The cream cheese and feta don’t freeze well and you’ll lose that beautiful creamy texture. But it keeps so well in the fridge that you really don’t need to freeze it!

Party tip: Make it the morning of your party. By the time guests arrive, it’s PERFECT!

Recipe Notes & Baker’s Tips

A few things I’ve learned from making this probably 50+ times:

• The spread will thicken as it chills, so don’t panic if it seems a bit loose right after blending.
• Block feta is usually less salty than pre-crumbled, so taste before adding extra salt!
• If you can find French feta, use it! It’s creamier and milder than Greek feta.
• The garlic flavor will get STRONGER as it sits, so if you’re sensitive, start with one clove.
• This spread is also AMAZING as a sandwich spread! Try it on turkey sandwiches. You’re welcome!

Serving Suggestions

Oh my goodness, the possibilities are ENDLESS! Here’s how I love to serve this:

Classic Style: Pile it in a shallow bowl, drizzle with olive oil, sprinkle with fresh dill and lemon zest, and surround with pita chips and veggies.

Fancy Presentation: Spread it on a platter, top with whole olives, cherry tomatoes, and cucumber slices. So Instagram-worthy!

Game Day: Put it out with crackers, pretzels, and veggie sticks. It’s always the first thing to disappear!

Mediterranean Spread: Serve alongside hummus, baba ganoush, and warm pita bread for a beautiful mezze platter.

Unexpected Uses: Use it as a spread on grilled chicken sandwiches, stuff it into cherry tomatoes, or dollop it on roasted vegetables. SO GOOD!

How to Store Your Feta and Green Olive Spread

Refrigerator: Store in an airtight container for up to 5 days. It actually gets BETTER on day 2 and 3! Just give it a stir before serving.

Room Temperature: If you’re serving it at a party, it’s fine at room temperature for up to 2 hours. Just don’t leave it out longer than that!

Freezing: I really don’t recommend freezing this. The texture changes and it gets watery when thawed. The good news? It keeps so well in the fridge that you’ll eat it way before you’d need to freeze it!

Pro tip: Always use a clean spoon when scooping out portions. This keeps it fresh longer!

Allergy Information

Contains: Dairy (feta cheese, cream cheese)

Dairy-Free Option: Use vegan feta and vegan cream cheese! I’ve tried the Violife cream cheese with cashew-based feta and it’s surprisingly good!

Gluten-Free: The spread itself is naturally gluten-free. Just serve with gluten-free crackers or veggies!

Nut-Free: This recipe is nut-free as written.

Low-Carb/Keto: This is perfect for low-carb diets! Just serve with veggie sticks instead of crackers.

Questions I Get Asked A Lot

Can I use jarred minced garlic instead of fresh?

You CAN, but fresh garlic tastes SO much better! If you must use jarred, start with ½ teaspoon and add more to taste. Jarred garlic can be a bit more bitter.

My spread is too salty – help!

Add more cream cheese and a squeeze of lemon juice to balance it out! You can also mix in a tablespoon or two of Greek yogurt or sour cream to mellow the saltiness.

Can I make this without a food processor?

It’s tough, but possible! You’ll need to finely chop everything and then mash it together with a fork or potato masher. It won’t be as smooth, but it’ll still taste delicious! A hand mixer can help too.

What kind of olives work best?

I LOVE Castelvetrano olives (they’re buttery and mild) or Spanish queen olives! Avoid black olives – they don’t have enough flavor for this. And make sure whatever you use is already pitted!

Why is my spread lumpy?

Your cream cheese wasn’t soft enough! Let it sit at room temp for 30 minutes next time. If it’s already lumpy, try blending it longer or adding a tablespoon of olive oil to help it smooth out.

💬 Tried this recipe? Leave a comment and rating below! I want to hear all about it – did you serve it at a party? What did you serve it with?