Greek Feta And Olive Spread Recipe - Allrecipes.com
Greek Feta And Olive Spread Recipe
  • READY IN 10 mins

Greek Feta And Olive Spread

Recipe by  

"Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread."

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Ingredients Edit and Save

Original recipe makes 1.5 cups Change Servings

Directions

  1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2003

FANTASTIC!! You have to be fond of feta cheese and greek flavorings, however. I used kalamata olives instead. I made this then spread it on whole wheat tortillas, laid roasted red peppers in a strip down the middle and rolled them up. Then I cut them (carefully) into pinwheels. Everyone RAVED about them! The spread is awesome. Thanks for a great recipe!

 
Most Helpful Critical Review
Feb 16, 2010

I love all of the ingredients in this dish but not this recipe unfortunately. Much too salty and not enough ingredients. The feta should not be the main ingredient b/c it makes it too salty. Maybe making a base of sour cream would tone down the saltiness.

 

81 Ratings

Jan 29, 2006

The whole party loved it! Will make again and everyone asked for the recipe. Could be my food processor, but pulse didn't work for me. The mixture was too thick.

 
Sep 03, 2005

I brought this to a potluck at work, and several people asked for the recipe. Easy and memorably delicious!

 
Jan 31, 2004

i highly recommend blending the sun-dried tomatoes in at the end with the black olives, to avoid the appearance of canned cat food! everyone that tried it absolutely loved it.

 
Apr 08, 2004

We serve this every year on New Years Eve. What a great party dip! Remember to let it sit in the fridge for a couple of hours, and the intense saltiness of the feta will fade and the flavors will meld.

 
Feb 09, 2004

WOW!! I don't give many recipes 5 stars, but this was excellent! I put the olives in the processor (I used kalamata). I then garnished with some sun dried tomatoes, olives and basil. I think you could add some fresh basil for a more complex flavor. I will make this again it was yummy.

 
Feb 04, 2007

This recipe was delicious and so easy to make! The only thing I changed was that I used kalamata olives instead of plain black olives - and it was so wonderful! I served it with sliced baguette. I couldn't believe how much flavor was packed into each mouthful! It was a hit at the party I brought it to. I will definitely make this one again. It's a nice orangish-red color, so I served it in a a green shallow dish with a sprig of fresh thyme on top. Beautiful and delicious!

 

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Nutrition

  • Calories
  • 70 kcal
  • 4%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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