Honey Whipped Feta Dip with Roasted Olives

by Thea Miller

Can't get enough Feta Cheese lately, especially with olives. 

Serves 8


Roasted Olives
2 cups Delallo Pitted Olive Medley
1/3 cup extra virgin olive oil
6 cloves garlic, smashed
1 shallot, quartered
1 lemon, quartered
2 sprigs fresh thyme
2 sprigs fresh oregano
chili flakes

Whipped Feta
1 block (8 ounces) feta cheese
3 ounces cream cheese, at room temperature
2-3 tablespoons honey
black pepper


Preheat the oven to 450° F. In a baking dish, combine the olives, olive oil, garlic, shallot, lemon, thyme, oregano, and a big pinch of chili flakes. Bake 20-25 minutes, until the garlic turns golden and the oil is sizzling.
Meanwhile, whip the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.
Spoon the feta into a serving bowl and then top with the warm olives. Serve with bread or crackers.

 adapted from half baked harvest