Recipe: Quick Feta and Olive Spread

We modeled this dish after something similar we've seen ready-made at Whole Foods. It couldn't be simpler, and you can buy half the ingredients in one trip to the olive bar at the grocery store.

Here's what you do: Pick up a block of fresh feta cheese. Then head to the olive bar and fill a container with a mixture of black and green olives, plus whatever else looks good to you. We bought some sun-dried tomatoes, but roasted red peppers or even sweet peppadew peppers would be good.

If you don't have an olive bar, jarred olives, peppers, or capers would work fine, too. We served ours on crackers with slices of cucumbers, but you don't have to use this as an appetizer. It would be great as a sandwich or salad topper or tossed with hot pasta.

Quick Feta and Olive Spread

makes about two cups

1/2 pound feta cheese
1 cup mixed olives (black and green), sun-dried tomatoes, or other ingredients (capers, roasted red peppers, etc.)
juice of 1/2 lemon
1/2 teaspoon dried oregano
2 teaspoons olive oil
freshly ground pepper

Put the feta cheese in a large bowl and gently mash with a fork until crumbled. Roughly chop the mix of olives and sun-dried tomatoes. Add to the feta, along with remaining ingredients. Stir to combine and serve with crackers (and cucumber slices, if desired).

Related: Recipe Review: Vicky Bhogal's Foil-Baked Feta

(Image: Elizabeth Passarella)

Per serving, based on 4 servings. (% daily value)
Calories
204
Fat
17.5 g (27%)
Saturated
9.2 g (46%)
Carbs
4.4 g (1.5%)
Fiber
1.1 g (4.2%)
Sugars
2.3 g
Protein
8.3 g (16.7%)
Cholesterol
50.5 mg (16.8%)
Sodium
853.4 mg (35.6%)

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