DESCRIPTION
Serve this flavorful dip with naan or pita bread, or with pita chips.
Ingredients
Scale
- 1 (8 oz.) block of feta, room temperature
- 1/4 cup plain cream cheese, room temperature
- 5 Tbsp. olive oil, divided
- 1 garlic clove, peeled
- 1 lemon, zested and juiced
- 2 tsp. dried oregano
- 1/2 tsp. salt, divided
- 1 cup green olives, roughly chopped
- 1/4 cup minced roasted red pepper (about half a 6-oz. jar)
- 1 large tomato, seeded, finely diced
- 1/4 cup English cucumber, finely diced
- 1/4 cup thinly sliced red onion
- 1/4 cup minced pickled banana peppers
- 1/4 tsp. black pepper
- 2 Tbsp. minced fresh parsley or dill
Instructions
- Make the whipped feta. In the bowl of a food processor add feta, cream cheese, 3 tablespoons of the olive oil, garlic, lemon zest and juice, oregano, and ¼ teaspoon of the salt. Cover and pulse three or four times, then run the processor on high until mixture is well combined and almost smooth.Â
- On a medium platter or large wooden serving board, spoon whipped feta into a mound. Using the back of a spoon, spread across board to about ½-inch thick.
- On top of the feta, layer green olives, red pepper, tomatoes, cucumber, red onion, and banana peppers.Â
- Sprinkle remaining salt, pepper, and herbs over vegetables; drizzle with remaining olive oil.
- Serve cold or at room temperature.
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Notes
For a vegan option, substitute the feta and cream cheese for hummus.