Whipped Rosemary Feta with Baked Lemon Olives


Alright team, we are on the home stretch to Christmas! If you have a few more folks to entertain, be sure to add this AMAZING appetizer to your spread!

This dip is great served with pita chips, crackers, naan bread, chopped veggies or a crunchy crostini. A perfect addition to any appetizer menu – just make sure to purchase pitted olives so you can enjoy every bite without extra work!


feta and olive appetizer


whipped feta

  • 1 heaping cup (approximately) of feta
  • 2 tbsp sour cream (or greek yogurt)
  • 2 tbsp honey
  • 1 tbsp olive oil
  • handful of fresh rosemary – start with 1 tbsp (ish!), give it a taste and add more as needed
  • generous amount of sea salt and cracked black pepper

olive bake

  • 2 1/2 cups mixed olives. I prefer kalamata and castelvetrano
  • handful of cherry tomatoes
  • 1 lemon cut into quarters
  • 4-5 cloves of garlic
  • 1/2 tsp chili flakes
  • 2 tbsp olive oil
  • sprinkle in approx 1-2 tbsp fresh thyme
  • sea salt and cracked black pepper

1. Preheat oven to 450 degrees and have a baking dish ready to go.

2. Combine olives, tomatoes, lemon, garlic, olive oil and salt and pepper. Place into oven and cook for 25-30 minutes – stirring at the halfway mark.

3. While olives are baking, make your whipped feta. Using a food processor, add in the feta, sour cream (or greek yogurt), honey, rosemary, salt and pepper. Blend on high for 2 minutes.

4. Spread feta mixture onto a platter and top with the warm olive bake, fresh out of the oven!

5. Enjoy with crackers, baguette or chopped veggies!


olive bake
feta and olive appetizer

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