Go Back
+ servings
This mediterranean layered dip starts with a base of whipped feta cheese and is topped with artichokes, olives, sun dried tomatoes and pine nuts. Ready in about 10 minutes, it's the perfect party appetizer!
Print

Mediterranean Layered Dip

This mediterranean layered dip starts with a base of whipped feta cheese and is topped with artichokes, olives, sun dried tomatoes and pine nuts.
Course Appetizer
Cuisine Mediterranean
Keyword mediterranean dip
Prep Time 10 minutes
Cook Time 1 minute
Total Time 10 minutes
Servings 6 servings
Calories 286kcal
Author Sara Welch

Ingredients

  • 6 ounces feta cheese - use a block of feta if possible but if you can't find it crumbled will work
  • 2 ounces of cream cheese softened
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1/2 cup marinated artichoke hearts drained and coarsely chopped
  • 1/2 cup kalamata olives coarsely chopped
  • 1/3 cup thinly sliced sun dried tomatoes packed in oil drained
  • 1/4 cup toasted pine nuts
  • 1/4 cup finely chopped parsley

Instructions

  • Place the feta cheese and cream cheese in the food processor. Pulse until the feta is finely chopped. Pour in the olive oil and process until smooth, 2-3 minutes. Taste and season with salt and pepper if desired.
  • Spoon the whipped feta into your serving container. Top with artichokes, kalamata oilves, sun dried tomatoes, pine nuts and parsley. Serve with vegetables and crackers.

Notes

Make Ahead: This dip can be made up to 4 hours in advance. Let it come to room temperature before serving.

Nutrition

Calories: 286kcal