Olive & Artichoke Feta Cheese Dip Recipe
A creamy and flavorful Olive & Artichoke Feta Cheese Dip combining tangy cream cheese, salty olives, briny artichoke hearts, and bold seasonings. Perfect for parties, snacks, or a savory appetizer to enjoy with crackers, bread, or fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: About 2 cups 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Ingredients
Scale
Dairy & Creamy Base
- 8 oz. cream cheese (plain, room temperature)
- 1/2 cup mayonnaise
- 6 oz. crumbled Feta cheese
Seasonings
- 1 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/2 tsp. dried Rosemary
Olives & Vegetables
- 6 oz. can medium pitted black olives
- 7 oz. jar pimiento-stuffed green Manzanilla olives
- 13.75 oz. can plain quartered artichoke hearts
Instructions
- Blend the Cream Cheese and Mayonnaise: Using a hand mixer, blend the room temperature cream cheese with the mayonnaise until smooth and well combined, creating a creamy base for the dip.
- Add Feta and Seasonings: Incorporate the crumbled Feta cheese, red pepper flakes, black pepper, and dried Rosemary into the cream cheese mixture. Blend again until fully combined and evenly mixed.
- Prepare the Olives: Drain and blot dry about half of both the medium black olives and pimiento-stuffed green Manzanilla olives. Roughly chop these olives, keeping the rest whole for another use, noting that adding more olives will increase saltiness.
- Combine Olives with Cheese Mixture: Add all prepared olives into the cheese mixture, stirring in carefully to distribute them evenly.
- Prepare and Add Artichokes: Drain and dry the canned quartered artichoke hearts. Roughly chop them, then fold gently into the dip mixture with a rubber spatula, combining all ingredients thoroughly but carefully to maintain texture.
- Refrigerate and Serve: Keep the dip refrigerated until ready to serve. Before serving, bring it to room temperature to enhance flavor and texture for the best dipping experience.
Notes
- Use room temperature cream cheese to ensure smooth blending without lumps.
- Adjust the amount of olives based on your salt preference; more olives will increase saltiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with crackers, toasted bread, or fresh vegetable sticks for a delicious appetizer.
- You can substitute Neufchâtel cheese for lower fat option.
Keywords: olive dip, artichoke dip, feta cheese dip, creamy appetizer, Mediterranean dip, party appetizer, easy dip recipe
