Greek Feta And Olive Spread Recipes

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GREEK FETA AND OLIVE SPREAD

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Provided by KILLERGREEN

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 12

Number Of Ingredients 7



Greek Feta And Olive Spread image

Steps:

  • In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g

1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

GREEK-STYLE FETA AND OLIVE SPREAD (FOR BURGERS, STEAKS AND FISH)

This spread is so good on grilled steaks, pork and turkey burgers, I use it all the time topped on my salmon patties (recipe #155183) in between a bun. You can use it on just about anything! All the ingredients should be adjusted to taste. Plan ahead this needs to chill for a minimum of 5 hours, overnight is even better, this get stronger with chilling time, so be careful with the fresh garlic, it can be too overpowering in this spread if you make the mistake of adding in to much while making it... start with adding in a small amount and chill for about 3 hours if you feel that you want more garlic flavor then mix in more. You can add in salt, but the feta and olives are very salty.

Provided by Kittencalrecipezazz

Categories     Spreads

Time 5h

Yield 3/4 cup

Number Of Ingredients 7



Greek-Style Feta and Olive Spread (For Burgers, Steaks and Fish) image

Steps:

  • Using a food processor, coarsely chop the pitted olives, then add in the mayo, garlic, oregano and feta; process until desired consistency.
  • Add in lemon juice and black pepper to taste, then process again for a couple of seconds.
  • Cover and chill a minimum of about 5 hours or overnight.

Nutrition Facts : Calories 813.8, Fat 68.1, SaturatedFat 15.9, Cholesterol 85.2, Sodium 2064.2, Carbohydrate 46.5, Fiber 2.7, Sugar 12.3, Protein 9.7

1/4 cup kalamata olive, pitted and chopped (can use canned olives in place of kalamata)
1/2 cup mayonnaise (use mayo not salad dressing, I use Hellman's mayo)
2 teaspoons fresh minced garlic
2 teaspoons dried oregano
1/4 cup crumbled feta cheese (can use more)
black pepper (or use cayenne pepper)
fresh lemon juice

MARINATED FETA WITH GREEK OLIVES APPETIZER

Make and share this Marinated Feta with Greek Olives Appetizer recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 10



Marinated Feta with Greek Olives Appetizer image

Steps:

  • Combine the peppers, feta and olives in a large bowl.
  • Add the olive oil and toss gently.
  • Add the remaining ingredients and toss gently again.
  • Adjust seasonings, cover and chill at least 5 hours before serving.
  • Serve this with toasted pita bread as an appetizer.

1 lb feta cheese, cut into cubes
1 cup fresh black Greek olive, pitted
2 roasted red peppers
1/2 cup olive oil
1 small red onion, diced
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme
salt & freshly ground black pepper
lemon juice

GREEK FETA AND OLIVE SPREAD

Make and share this Greek Feta and Olive Spread recipe from Food.com.

Provided by dicentra

Categories     Spreads

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7



Greek Feta and Olive Spread image

Steps:

  • Put everything except the olives in a food processor and blend until smooth.
  • Add olives by hand. Refrigerate until ready to serve.

Nutrition Facts : Calories 218.9, Fat 17, SaturatedFat 7.8, Cholesterol 40.1, Sodium 820.9, Carbohydrate 10.2, Fiber 1.9, Sugar 7.2, Protein 8.5

6 ounces feta, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon garlic, minced
2 ounces sun-dried tomatoes
1/2 teaspoon oregano
1 tablespoon black olives, chopped

FETA CHEESE AND MARINATED GREEK OLIVES

Provided by Food Network

Time 50m

Yield 6 appetizer servings

Number Of Ingredients 14



Feta Cheese and Marinated Greek Olives image

Steps:

  • Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
  • Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;

8 ounces feta cheese, cut into 1/2-inch thick slices
4 tablespoons extra virgin olive oil
Juice one lemon
1/2 teaspoon dried Greek oregano
Freshly ground pepper, to taste
1/2 pound Calamata olives, drained
1/2 pound cracked green olives, drained
1/4 pound Thassos olives, drained
2 tablespoons dried Greek oregano
Pinch Aleppo pepper (crushed red pepper can be substituted)
Zest and juice one lemon
2 tablespoons fresh parsley, chopped
1 cup olive oil
Fresh ground pepper, to taste

GREEK SALAD W/FETA AND OLIVES

This recipe is from Canadian Living - I love the fact that the dressing is not swimming in olive oil and still packed with flavour. You can cut the vegetables into any size of your preference, but you should try to make sure that the size is approx the same for all vegetables.

Provided by Deantini

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Greek Salad W/Feta and Olives image

Steps:

  • Quarter cucumber lengthwise; cut into 3/4-inch chunks.
  • Core, seed and cut green pepper into same-size pieces.
  • Place in large bowl (if you are making ahead you can cover and refrigerate for up to 4 hours at this step).
  • Core and cut tomato into same-size chunks. Add to bowl along with onion and olives.
  • Mix oil, vinegar, oregano, salt and pepper; toss with salad to combine
  • Top each serving with cheese.

1/2 English cucumber
1 green bell pepper
1 large tomatoes
1/2 red onion, chopped
1/2 cup kalamata olive
2 tablespoons olive oil, extra virgin
4 teaspoons red wine vinegar
1 tablespoon fresh oregano, chopped (or use 1 1/2 tsp dried)
1 pinch salt
1 pinch pepper
3 ounces feta cheese, crumbled

BASIL AND FETA SPREAD

Make and share this Basil and Feta Spread recipe from Food.com.

Provided by Parsley

Categories     Spreads

Time 10m

Yield 16 serving(s)

Number Of Ingredients 6



Basil and Feta Spread image

Steps:

  • Process basil leaves, chives and onions in food processor until fine.
  • Add feta and garlic and process until well mixed.
  • Slowly add enough olive oil to make spreadable.

Nutrition Facts : Calories 100.2, Fat 8.6, SaturatedFat 4.6, Cholesterol 25.3, Sodium 317.8, Carbohydrate 1.7, Fiber 0.2, Sugar 1.2, Protein 4.2

1 cup loosely packed basil leaves
1/4 cup chopped chives
2 tablespoons minced onions
2 -3 garlic cloves, minced
1 lb feta cheese
3 -4 tablespoons olive oil, to make spreadable

GREEK FETA HOT SPREAD (TYROKAFTERI)

This is called tyrokafteri in Greek, a cheesy and spicy spread that is served as an appetizer, similarly to tzatziki. Very easy to make and you can't go wrong. Enjoy on toasted bread.

Provided by George

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 20

Number Of Ingredients 8



Greek Feta Hot Spread (Tyrokafteri) image

Steps:

  • Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 1.5 g, Cholesterol 12.4 mg, Fat 7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 2.7 g, Sodium 282.2 mg, Sugar 1.2 g

1 (8 ounce) package feta cheese, crumbled well
3 hot green peppers, stemmed, or more to taste
1 cup full-fat Greek yogurt
⅓ cup olive oil
2 tablespoons sweet red pepper paste
1 tablespoon white vinegar
1 clove garlic, mashed
1 pinch cayenne pepper

GREEK OLIVE & ONION SPREAD

Lemon juice, crumbled feta and chopped olives give this creamy onion spread a distinctively Greek-style appeal.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 8



Greek Olive & Onion Spread image

Steps:

  • Process first 4 ingredients in food processor until blended.
  • Add cheese; process until smooth. Transfer to medium bowl; stir in remaining ingredients.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

1/2 cup olive oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. lemon juice
2 cloves garlic, minced
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
2 green onions, chopped
3 Tbsp. finely chopped Kalamata olives
2 Tbsp. chopped fresh parsley

FETA OLIVE DIP

Feta cheese, garlic and ripe olives, along with a hint of hot sauce, give a Greek salad-like flavor to this distinctive dip sent by Debbie Burton of Callander, Ontario. Besides pita chips, it's terrific with crackers, tortilla chips, pita bread, pretzels and carrot and celery sticks.

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield about 1-1/2 cups.

Number Of Ingredients 10



Feta Olive Dip image

Steps:

  • In a food processor, combine the first nine ingredients; cover and process until blended. Transfer to a large bowl. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips.

Nutrition Facts : Calories 56 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 183mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

4 ounces reduced-fat cream cheese
1/2 cup crumbled feta cheese
1/2 cup reduced-fat sour cream
1/4 cup sliced ripe olives
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
Baked pita chips

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