Whipped Feta with Roasted Shallots and Olives
A quick, tangy appetizer that always gets plenty of raves. The cheese whip can be made the day before, if needed, then just roast the olives and assemble on a plate!
Ingredients
Roasted Olives and Shallots
- 6 oz pitted green olives
- 6 oz pitted kalamata olives
- 2 Tbsp extra virgin olive oil
- 3 shallots sliced thin
- 2 tsp dried thyme
- 2 tsp dried oregano
- ½ tsp salt
- ½ tsp ground black pepper
Whipped Feta
- 8 oz feta cheese
- ⅓ cup sour cream
- 2 Tbsp water or milk
- 8 oz cream cheese block
- ½ lemon juiced
- 1 Tbsp honey
- salt and pepper to taste
- 1 Tbsp olive oil extra virgin
- 2-5 cloves garlic
- extra virgin olive oil for garnish
Instructions
- Preheat oven to 400 ℉. In a baking dish add both olives, olive oil, shallots, thyme, oregano, salt, and pepper. Toss everything together. Bake for 25-30 minutes. Set aside to slightly cool.
- In the food processor add all the ingredients for the whipped feta dip. Pulse until smooth. Spread the dip on a plate.
- Top with roasted olives. Garnish with an extra drizzle of extra virgin olive oil!