Creamy Olive Dip with Toasted Bread

This creamy olive dip is a smooth, savory spread made from whipped feta and cream cheese, studded with chopped green olives and finished with a generous drizzle of olive oil. Topped with whole green olives, fresh parsley, and a pinch of red pepper flakes, it makes the perfect appetizer — serve it with crispy toasted bread slices for dipping.

Ingredients

• 1 cup green olives, pitted (plus extra whole olives for topping)
• 200 g feta cheese, crumbled
• 100 g cream cheese, softened
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 baguette, sliced, for toasting and serving

Instructions

1. Blend the base: In a food processor, blend the feta cheese, cream cheese, olive oil, garlic, and lemon juice until smooth and creamy, scraping down the sides of the bowl as needed.
2. Fold in chopped olives: Transfer the whipped mixture to a serving bowl and fold in the chopped green olives and half of the parsley. Season with the black pepper and red pepper flakes.
3. Top with whole olives and oil: Spread the dip into a shallow serving bowl. Arrange the whole green olives on top, drizzle generously with extra-virgin olive oil, and sprinkle with the remaining parsley and a pinch of red pepper flakes.
4. Toast the bread: Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and toast in a preheated oven at 200°C (400°F) for 6–8 minutes, until golden and crisp.
5. Serve: Serve the creamy olive dip at room temperature with the warm toasted bread slices for dipping. Enjoy!