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Cashew & Olive Feta Cheese Dip

My nutty cheese dip has bold flavors that go well with baked pita chips. If I’m hosting guests who like their food milder, I dial down the heat a bit by reducing the red pepper flakes.—Sonya Labbe, West Hollywood, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1-1/2 cups

Ingredients

  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 1/2 cup lightly salted cashews
  • 1/4 cup 2% milk
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped pitted green olives, divided
  • 3 tablespoons chopped pitted kalamata olives, divided
  • Baked pita chips

Directions

  • Place the first seven ingredients in a food processor; process until smooth. Add 2 tablespoons green olives and 2 tablespoons kalamata olives; pulse just until combined.
  • Transfer to a serving dish; sprinkle with remaining olives. Serve with pita chips. Refrigerate leftovers.

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