Name: Olive & Artichoke Feta Cheese Dip Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 8 oz. cream cheese (plain, room temperature); 1/2 cup mayonnaise; 6 oz. crumbled Feta cheese; 1 tsp. red pepper flakes; 1/2 tsp. black pepper; 1/2 tsp. dried Rosemary; 6 oz. can medium pitted black olives; 7 oz. jar pimiento-stuffed green Manzanilla olives; 13.75 oz. can plain quartered artichoke hearts

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Introduction

This Olive & Artichoke Feta Cheese Dip is a tangy, creamy spread perfect for parties or casual snacking. Combining briny olives, tender artichokes, and salty feta creates a flavorful dip that pairs beautifully with crackers or fresh veggies.

The image shows a close-up of a creamy white mixture in a white bowl, filled with two types of olives: whole green olives with a red filling and whole black olives. The creamy mixture looks thick and textured with visible bits of red pieces and small dark bits mixed throughout. The top is sprinkled with small red flakes, likely chili flakes, adding contrast to the white creamy layer. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. cream cheese (plain, room temperature)
1/2 cup mayonnaise

6 oz. crumbled Feta cheese
1 tsp. red pepper flakes

1/2 tsp. black pepper
1/2 tsp. dried Rosemary

6 oz. can medium pitted black olives
7 oz. jar pimiento-stuffed green Manzanilla olives
13.75 oz. can plain quartered artichoke hearts

Instructions

Step 1: Using a hand mixer, blend the room temperature cream cheese with the mayonnaise until smooth.
Step 2: Add the crumbled Feta cheese, red pepper flakes, black pepper, and dried rosemary to the mixture. Blend again until all ingredients are well combined.
Step 3: Drain and blot the brine from about half of the black olives and half of the green Manzanilla olives. Roughly chop these olives while leaving the rest whole for another use.

Step 4: Drain and dry the artichoke hearts, then roughly chop them as well.
Step 5: Fold the chopped olives and artichokes gently into the cheese mixture using a rubber spatula until combined.
Step 6: Refrigerate the dip until ready to serve. Allow it to come to room temperature before serving for the best flavor and texture.

Tips & Variations

If you prefer a milder dip, reduce the red pepper flakes or omit them entirely.
Using Neufchâtel cheese instead of cream cheese lowers the fat content while keeping the texture creamy.
Try adding a squeeze of fresh lemon juice for a bright, zesty twist.

Serve with toasted baguette slices or fresh vegetable sticks for variety.

Storage

Store the dip in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 20 minutes to soften and enhance the flavors. Stir gently if needed.

How to Serve

A white bowl holds a creamy salad mixed with chunks of white cheese or cream, scattered with whole green olives stuffed with red pimentos and whole black olives, all dusted lightly with red pepper flakes. The salad has a chunky, rich texture and the olives add smooth shiny green and black spots throughout. The bowl sits on a white marbled surface, next to a branch of green pine needles dusted with frost. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, this dip can be made a day in advance. Refrigerate it in a sealed container and bring to room temperature before serving.

What can I serve with this dip?

This dip pairs well with crackers, toasted bread, pita chips, or fresh vegetables like cucumber, bell peppers, and carrots.