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Olive & Artichoke Feta Cheese Dip

Creamy Olive & Artichoke Feta Cheese Dip for Perfect Parties

Olive & Artichoke Feta Cheese Dip is a rich, creamy appetizer packed with flavor, perfect for any gathering.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 oz cream cheese This creamy base provides a rich texture; for a lighter option, use Neufchâtel.
  • 1/2 cup mayonnaise Adds a luscious richness that complements the other flavors; Kraft is a recommended brand.
  • 6 oz crumbled Feta cheese Brings tanginess and texture to the mix; no substitutions necessary for authentic taste.
  • 1 tsp red pepper flakes Infuses a mild heat; feel free to adjust to your personal spice preference.
  • 1/2 tsp black pepper Elevates the overall flavor; freshly ground black pepper works best for a vibrant kick.
  • 1/2 tsp dried Rosemary Provides an aromatic herbaceous note; you can swap in fresh rosemary if you have it on hand.
  • 6 oz medium pitted black olives Essential for saltiness and texture; be sure to chop and drain before adding.
  • 7 oz pimiento-stuffed green Manzanilla olives This adds an extra layer of flavor; you can substitute with equal parts of regular green olives if needed.
  • 13.75 oz plain quartered artichoke hearts Contributes a unique taste and a chunky texture; drain and chop for best results.

Equipment

  • Hand Mixer
  • medium bowl
  • spatula
  • Airtight Container
  • Serving dish

Method
 

Step-by-Step Instructions
  1. Start by taking 8 oz. of room temperature cream cheese and ½ cup mayonnaise. Using a hand mixer, blend these ingredients together in a medium bowl for about 2-3 minutes until the mixture is completely smooth and creamy.
  2. Next, incorporate 6 oz. of crumbled Feta cheese, 1 tsp. of red pepper flakes, ½ tsp. of freshly ground black pepper, and ½ tsp. of dried rosemary into the creamy base. Blend again for an additional 1-2 minutes until all ingredients are well combined.
  3. Prepare 6 oz. of medium pitted black olives and 7 oz. of pimiento-stuffed green Manzanilla olives. Drain and roughly chop half of each type of olive, then fold them into the feta mixture gently with a spatula.
  4. Take a 13.75 oz. can of plain quartered artichoke hearts, drain, and chop them into smaller pieces. Gently fold the chopped artichokes into the dip mixture using a rubber spatula.
  5. Once all ingredients are well combined, transfer the dip to a serving dish or storage container and cover it with plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld together.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 5gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 450mgPotassium: 100mgSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Allow the dip to reach room temperature before serving for optimal flavor. Store leftovers in an airtight container for up to 3 days.

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