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Olive & Artichoke Feta Cheese Dip

Creamy Olive & Artichoke Feta Cheese Dip for Every Occasion

This Olive & Artichoke Feta Cheese Dip combines creamy feta and olives for a perfect appetizer that entices guests at any occasion.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 oz Cream Cheese Provides a creamy base; you can substitute with Neufchâtel for a lower fat option.
  • 0.5 cup Mayonnaise Adds richness and moisture; Kraft is highly recommended for the best flavor.
  • 6 oz Crumbled Feta Cheese Contributes a tangy and creamy texture that elevates the dip.
  • 1 tsp Red Pepper Flakes Offers a mild heat; adjust to your own taste preference for spice.
  • 0.5 tsp Black Pepper Enhances the overall flavor profile and brings depth.
  • 0.5 tsp Dried Rosemary Provides an aromatic herb flavor; substituting fresh rosemary can intensify this taste.
  • 6 oz Medium Pitted Black Olives Introduces a briny flavor and chunky texture; feel free to increase the amount for a saltier dip.
  • 7 oz Pimiento-Stuffed Green Manzanilla Olives Adds a distinct green olive flavor and vibrant color to the dish.
  • 13.75 oz Quartered Artichoke Hearts Brings a soft, earthy balance to the dip that complements the other ingredients beautifully.

Equipment

  • Mixing bowl
  • Hand Mixer
  • Measuring cups
  • Measuring spoons
  • Airtight container

Method
 

Instructions
  1. In a mixing bowl, combine cream cheese and mayonnaise. Using a hand mixer on medium speed, beat for about 2 minutes until smooth.
  2. Add crumbled feta cheese, red pepper flakes, black pepper, and dried rosemary. Blend on low speed for another 1-2 minutes until well combined.
  3. Take medium pitted black olives and pimiento-stuffed green Manzanilla olives, drain them, and roughly chop half of the black olives. Fold the olives into your cheese mixture.
  4. Open a can of quartered artichoke hearts, drain them, and chop into small pieces. Gently fold the artichokes into the mixture.
  5. Transfer the dip into an airtight container and refrigerate for at least 1 hour.
  6. When ready to serve, take the dip out of the fridge and let it sit at room temperature for about 15 minutes.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 6gProtein: 4gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 550mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Room temperature matters for a smoother texture. Taste as you go, and feel free to adjust seasonings and extra ingredients as desired.

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