Jolee's Kitchen: Whipped Feta With Warm Olives

Jolee's Kitchen Today we're bringing you an easy, shareable appetizer. Perfect for your next get together. Paired with our Del Rio Vineyard Estate Merlot, you're sure to be coming back for more. Enjoy!

For me, part of liking to cook is seeing people smile and react almost instantly. Hoping that someone will make a sound of enjoyment or remark, “Oh my gosh, that is delicious”, is one of the best parts. This is one of those recipes that just makes people happy. Stimulating all those taste bud receptors!

This dish is best when you make it fresh and pour the warm olives over the top, however, it can be made a few days in advance if necessary. If you do that, I would keep the feta mixture and olives separate until served. When you're ready to serve, bring the olives to room temperature and then top the feta. I prefer to serve this with crackers vs bread as I like the crunch of the cracker with this savory dip. Please let me know what you think!  

Cheers,

Jolee

FOR THE ROASTED OLIVES 1 cup Kalamata Olives, halved 1 cup Green Olives, halved 1/3 cup Extra Virgin Olive Oil 6 Cloves Garlic, smashed 1 shallot, quartered 1 Lemon, quartered 2 Sprigs Fresh Thyme 2 Sprigs Fresh Oregano Chili Flakes FOR THE HONEY WHIPPED FETA 1 Block Feta Cheese (8oz) 3 ounces cream cheese, room temperature 2-3 tbsp Honey 1/4 cup Sour Cream Black Pepper