Name: Creamy Olive and Vegan Feta Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 200 g (1 1/2 cups) green olives, pitted; 150 g (5 oz) vegan feta, cubed; 1 (1/2 cup) small handful fresh parsley, loosely packed; 1-2 garlic cloves; 30 g (1/4 cup) walnuts; 3-4 tbsp olive oil, plus more for serving; 1 1/2-2 tbsp lemon juice; Salt, to taste; Black pepper, optional

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Introduction

This creamy olive and vegan feta dip combines bold flavors with a smooth texture, perfect for entertaining or a simple snack. It’s easy to make and brings a vibrant Mediterranean touch to any table.

A close-up image shows a grilled triangular piece of bread being dipped into a coarse-textured green mixture placed in a round white bowl with a brown rim. The mixture looks thick and grainy with visible small green herbs and bits, topped with a drizzle of yellow olive oil and scattered red chili flakes. The grilled bread has golden brown sear marks and a soft interior. The background is a white marbled texture and a woman's hand holds the bread gently dipping into the mixture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g (1 1/2 cups) green olives, pitted
150 g (5 oz) vegan feta, cubed

1 (1/2 cup) small handful fresh parsley, loosely packed
1-2 garlic cloves

30 g (1/4 cup) walnuts
3-4 tbsp (3 tbsp) olive oil, plus more for serving

1 1/2-2 tbsp (1 1/2 tbsp) juice of lemon
Salt, to taste
Black pepper, optional

Instructions

Step 1: Add the olives, vegan feta, parsley, garlic, walnuts, olive oil, and lemon juice to a food processor or blender.
Step 2: Blend until thick and creamy. Stop earlier for a slightly chunky texture or blend longer for a smooth dip.
Step 3: Taste and adjust seasoning with salt or more lemon juice if needed.

Step 4: Transfer the dip to a shallow serving bowl and drizzle with a little extra olive oil before serving.

Tips & Variations

For extra creaminess, soak the walnuts in warm water for 15 minutes before blending.
Try adding a pinch of smoked paprika or chili flakes for a spicy kick.

Use fresh herbs like dill or oregano instead of parsley for a different flavor profile.
Serve with warm pita bread, crunchy vegetables, or crackers for a perfect appetizer.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature and stir well. If it thickens too much, stir in a little olive oil or lemon juice to loosen the texture.

How to Serve

A close-up image of a brown ceramic bowl filled with a greenish, coarse-textured paste that appears to be pesto or a similar dip, topped with small red chili flakes and a drizzle of golden olive oil that pools slightly in the center. A woman's hand is dipping a piece of toasted white bread, which is golden-brown with visible grill marks and a crispy texture, into the paste. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip without a food processor?

While a food processor or blender is best for achieving a creamy texture, you can finely chop all the ingredients by hand and then mash them together with a fork or mortar and pestle. It will be chunkier but still delicious.

Is vegan feta necessary for this recipe?

Vegan feta adds a tangy, creamy element that complements the olives well. You can substitute with firm tofu marinated in lemon juice and herbs or use a dairy-based feta if you prefer.