Olive and Feta Dip
This Olive and Feta Dip from Huntington’s Kitchen Chef Izzy Cross is creamy, tangy and full of Mediterranean-inspired flavor, making it an easy go-to for snacking, sharing or entertaining with toasted bread or fresh veggies.
A typical high-protein, whipped version with feta, cottage cheese, and olives often ranges from 120–150 calories per 1/4 cup serving. Depending on the type of olives the recipe uses.
Olive and Feta Dip Ingredients:
- 1 cup of green olives (I like to use Castelvetrano)
- ¾ cup of feta cheese crumbled
- ¾ cup of cottage cheese
- 1 garlic clove
- A hand full of Italian parsley
- Fresh lemon juice to taste
- Salt and pepper
Directions
- Add all ingredients to a food processor
- Blend until smooth and creamy
- Taste and adjust lemon juice, salt and pepper
- Drizzle with olive oil, fresh herbs and red pepper flakes for zest!
- Enjoy with toasted crunchy bread.