Feta, olive and sun-dried tomato spread

    10 min

    Feta cheese, sun-dried tomatoes and black olives are blended in this full-flavoured Greek inspired dip. Serve as part of a meze spread with good crusty bread. Also great on sandwiches!

    143 people made this

    Serves: 12 

    • 1 (200g) packet feta cheese, crumbled
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon lemon juice
    • 1 clove garlic, minced
    • 50g (2 oz) sun-dried tomatoes, softened
    • 1/2 teaspoon dried oregano
    • handful Greek black olives, pitted and chopped

    Prep:10min  ›  Ready in:10min 

    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 with a spoon. Refrigerate until serving.


    If you have some olivada or tapenade lying around, spoon in a tablespoon rather than pitting and chopping black olives!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (85)


    FANTASTIC!! You have to be fond of feta cheese and greek flavourings, however. I used kalamata olives. I made this then spread it on wholemeal 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 delicious. Thanks for a great recipe!  -  15 Sep 2008


    Used different ingredients. i highly recommend blending the sun-dried tomatoes in at the end with the black olives. everyone that tried it absolutely loved it.  -  15 Sep 2008


    Something else. 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 flavour. I will make this again it was yummy.  -  15 Sep 2008