Recipe

Fetta and black olive dip

  • 10 mins preparation
  • Makes 5 Cup
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Ingredients

Fetta and black olive dip
  • 1 cup (150g) pitted black olives, coarsely chopped
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 400 gram greek feta, crumbled
  • 250 gram spreadable cream cheese
  • 1 1/2 cup (420g) greek-style yoghurt
  • 1 teaspoon dried mint
  • cracked black pepper
  • fresh flat-leaf parsley sprigs, to serve
  • olive oil, for drizzling (if desired)

Method

Fetta and black olive dip
  • 1
    Reserve ¼ cup of the olives.
  • 2
    Process remaining ingredients in a food processor until smooth. Season with pepper.
  • 3
    Spoon dip into a bowl, sprinkle with reserved olives and parsley to serve. Drizzle with olive oil, if you like.

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