Roasted Olive Dip
Published Apr 29, 2026
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Roasted Olive Dip
This Roasted Olive Topping is a quick, flavorful appetizer made with warm, roasted olives, olive oil, garlic, and herbs. It’s savory, simple, and perfect for spreading on bread or serving on a cheese board.
Ingredients
Dip
- 6 oz block feta cheese
- 1 cup cottage cheese full-fat or 2%
- 2 tablespoons olive oil plus more for drizzling
- 1 clove garlic minced or grated
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon black pepper
Roasted Olive Topping:
- 1 cup mixed olives green, Castelvetrano, Kalamata
- 1 tablespoon olive oil
- 1-2 sprigs fresh rosemary or 1/2 tsp dried
- 1/2 teaspoon red pepper flakes more or less to taste
- 2-3 strips of orange or lemon peel
- Pinch of salt
- 1 clove garlic minced
Instructions
- Preheat the oven to 400°F. Toss olives with olive oil, fresh rosemary, salt, Italian seasoning, red pepper flakes, and citrus peel. Roast for 12–15 minutes until sizzling. Let cool slightly.
- In a food processor, blend feta, cottage cheese, lemon juice, zest, garlic, and black pepper until smooth and fluffy (2-3minutes). Drizzle in olive oil while blending.
- Spread whipped dip in a shallow bowl or on a plate. Top with warm roasted olives and a generous drizzle of olive oil. Enjoy with crackers, veggie sticks, or warm bread.
Nutrition information is automatically calculated, so should only be used as an approximation.
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