The star of your next gathering: Mediterranean Whipped Fetta Dip

If you’re looking to impress your guests with something truly special, our Mediterranean Whipped Fetta Dip is the perfect showstopper.

Created by Janelle Bloom exclusively for Ink Spiller Home, this isn’t just your average dip—it’s more of a "mega dip" that elevates any cocktail hour or pre-dinner spread. A great alternative, or addition to the usual cheese platter, it’s creamy, just a touch spicy and bursting with vibrant flavours.

What makes it even better is that you can whip up the fetta and yoghurt base ahead of time and have all the ingredients for the olive and tomato topping chopped and ready to go. Then when it’s nearly time to serve, simply cook the topping and pour it warm over the dip. You can even complete this final step right in front of your guests for a bit of culinary theatre! 

MEDITERRANEAN WHIPPED FETTA DIP

Serves 6
Prep time 15 mins + 4 hours standing
Cook time 7 mins

Ingredients

• 500g Greek yoghurt
• 200g smooth creamy fetta, roughly chopped
• 3 green shallots, finely chopped
• ¼ cup olive oil
• 1 teaspoon each ground cumin, coriander, chilli flakes and smoked paprika
• 2 tablespoons sherry or red wine vinegar
• 100g (20) Sicilian olives, pitted, roughly chopped
• 60g (20) pitted Kalamata olives, roughly chopped
• 100g semi dried tomatoes in oil, drained, roughly chopped
• ¼ cup chopped flat leaf parsley leaves
• ¼ cup (25g) flaked almonds, toasted
• Pan fried flat bread, crackers, or bagels crisps, to serve

Method 

1. Line a sieve with a piece of muslin or unused CHUX cloth. Spoon the yoghurt into the sieve and place over a bowl. Cover and refrigerate for 4 hours (or overnight). Discard the liquid in the bowl.
2. Place the strained yoghurt and fetta into a food processor. Pulse until just smooth and creamy. Add the shallots, season with pepper, pulse until well combined. Cover and refrigerate until ready to serve.
3. When you’re ready to serve, spread the yoghurt and fetta mixture over the base of a serving plate.
4. Pour the olive oil into a small non-stick frying pan. Add the spices, stir over medium-low heat for 3-4 minutes until warm and aromatic. Add the vinegar, swirl to combine. Add the olives and tomatoes, heat for 3 minutes until warmed through. Remove from the heat, stir in the parsley and almonds.
5. Spoon the warm olive mixture over the fetta dip. Season with pepper. Serve with flat bread, crackers, or bagels crisps.

In the unlikely event you have some leftover, it will keep in an airtight container in the fridge for a couple of days – and makes a delicious topping on avocado toast!