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Whipped Feta and Roasted Olives on an oval platter with a cheese knife. A small cutting board with some crusty Italian bread.

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 221 kcal

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!

Nutrition

Serving: 1gCalories: 221kcalCarbohydrates: 8gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 36mgSodium: 848mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 463IUVitamin C: 3mgCalcium: 143mgIron: 1mg
Keyword appetizer, gluten-free, vegetarian
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