Whipped Feta Dip with Roasted Olives

Ingredients

For the whipped feta

• 8 ounces feta cheese, crumbled

• 4 ounces cream cheese, softened

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 clove garlic, minced (optional)

• Salt and pepper to taste

For the olive topping

• 1 cup pitted Lindsay Kalamata olives, drained

• 1 cup stuffed Lindsay Pimiento queen olives, drained

• 1 cup stuffed Lindsay Martini lemon twist olives, drained

• 2 tablespoons capers

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh oregano, chopped

• 2-3 tablespoons olive oil

• 1 teaspoon lemon zest

• Freshly ground black pepper to taste

For serving

• French baguette or crusty bread, sliced

Cooking Directions

1. Preheat the oven to 400 degrees Fahrenheit.

2. In a food processor, combine the crumbled feta and cream cheese. Blend until smooth and creamy.

3. Add the olive oil, lemon juice, and minced garlic (if using). Blend again until well combined.

4. Taste and season with salt and pepper as needed. Blend once more to incorporate the seasoning.

5. Transfer the whipped feta to a serving dish and smooth the top with a spatula.

6. In a 2 quart baking dish, combine all the olives, and capers. Drizzle with olive oil and sprinkle with lemon zest. Toss to combine.

7. Bake for 25 – 30 minutes until bubbly.

8. Mix in chopped parsley, chopped oregano. Season with freshly ground black pepper to taste.

9. Spoon the olive mixture over the top of the whipped feta, spreading it out evenly.

10. Drizzle a little more olive oil over the top for extra richness and flavor.

11. Serve the whipped feta with lots of olives alongside sliced French crusty bread.