Whipped Feta & Artichoke Dip with Olive Tapenade

Mediterranean Appetiser:

When it comes to hosting a party, you want to impress your guests with an easy appetiser or 2 that are both delicious and effortless. Mediterranean flavours, with their vibrant and savoury profiles, are the perfect way to do just that. If you’re a fan of salt and garlic, these easy appetisers will be right up your alley.

Stress-free entertaining

Imagine serving sun-dried tomato crackers topped with luscious whipped Feta and artichoke dip, crowned with a rich mixed olive tapenade (or a version of). The combination is simply irresistible, and the best part? These can be thrown together in no time, making them perfect for last-minute entertaining.

The key to stress-free entertaining is balancing your time wisely (my years in nursing and paramedicine may have contributed to my time management). Having a few quick and easy appetiser recipes up your sleeve, means you can spend less time in the kitchen and more time enjoying the party. The beauty of these Mediterranean-inspired appetisers is that you can prepare the key components ahead of time.

Prepare the night before

Whip up your pestos, dips, and tapenades the night before and store them in the fridge. Then, when it’s time to serve, all you have to do is assemble.

One thing to keep in mind when planning your appetiser menu is texture. No one likes a soggy cracker, so it’s important to leave the assembly until the last minute to keep everything crisp and fresh. This way, your guests will enjoy the crunch and flavour of your party bites.

Mediterranean flavour

Mediterranean flavours are a staple at my gatherings, and for good reason. They bring a burst of sunshine to any menu and never fail to excite the taste buds. Simple Mediterranean Appetisers with the combination of sun-dried tomatoes, briny olives, and creamy feta creates a balanced blend of flavours that are both familiar and exotic.

Every time I combine these flavours, I can’t but help think of relaxing on the sun-drenched Mediterranean Coast. It brings back some amazing memories for me & these easy appetiser bites are bound to be a hit, whether you’re hosting a small gathering or a larger celebration.

So, next time you’re planning a party, remember to include these Easy Mediterranean Party Bites. They’re quick, easy, and guaranteed to impress. Your guests will be raving about them long after the party’s over.

Options

There are numerous options for serving this dip and tapenade. You are not limited to sun-dried tomato crackers. Any cracker or toasted bread base would be great for this combo.

Traditionally tapenades include anchovies & capers or sun-dried tomatoes which add to their briny, tangy nature. However I have excluded these for this recipe as I find it salty enough but once again, the choice is yours.

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Whipped Feta & Artichoke Dip with Olive Tapenade

(Serves 24 Prep 30 mins)

You Will Need:

Sundried Tomato Crackers: I have used sundried tomato crackers in keeping with Mediterranean flavours and they are the Kettle brand. Alternatively, you could use caramelised onion, beetroot or Parmesan crackers. I think the colour of the sundried tomato is a nice contrast as would be the beetroot.

Whipped Feta & Artichoke Dip

Marinated Artichokes: Artichokes come in a jar or tin. I used Cole’s marinated artichokes in a jar (275gm) as they are already flavoured with herbs, garlic, spices & oil.

Danish Feta: You can use Greek Feta but the Danish Feta is smooth and creamy, so nicer from a texture perspective and a contrast to the grainy texture of the tapenade.

Greek Yoghurt: Whipped Feta includes both Feta cheese & Greek yoghurt blended together along with garlic, oil, herbs and then adding in the artichokes.

Garlic: Fresh garlic- there’s nothing like it! You need a couple of cloves in your dip & a couple more in the tapenade.

Flat Leaf Parsley: Flat-leaf Parsley is very Mediterranean and as it can be a powerful flavour, you don’t need alot of it. Just a few sprigs to give it a little depth of flavour.

Cracked Pepper: It is already salty enough, with feta & the olives also have a briny flavour, so I haven’t added more but a little bit of cracked pepper is nice.

Lemon zest: I have used the zest over the juice of the lemon. It is fresh, and gives a more concentrated burst of citrus.

Olive oil: You don’t need alot of oil but a splash helps to bind everything together & give a little depth of flavour. I have specifically used garlic olive oil as I love garlic.

Olive Tapenade

Sicilian Olives: These would have to be my favourite type of olive, although I love them all but I love the colour of them too. I chose a pack from the deli section of the supermarket which were already marinated in garlic & lemon.

Pitted Black Olives: Adding a few black olives for both colour & flavour contrast. & out of a jar is just fine.

Garlic: A little more garlic…

Zest of 1 Lemon: The Lemon zest gives it a nice citrus kick which adds a nice freshness and cuts through the salt and creaminess.

Olive Oil: Garlic olive oil is my choice…for flavour. It is lightly infused so not overbearing.

Fresh Herbs: I have used flat-leaf parsley and fresh rosemary. You could also add a couple of Tbsp fresh Dill or oregano.

Anchovies (Optional): I omitted these. Although I love them, I found that it was salty enough. Feel free to add them.

Capers (optional): I have not included capers in this recipe but I will post a recipe down the track with them.

Sun-dried tomatoes (Optional): Another traditional ingredient which I omitted as the crackers I chose are sun-dried tomato flavour but feel free to add.

Instructions:

For the Whipped Feta & Artichoke Dip

Place all the ingredients for the dip in a small processor

Process until smooth & well combined

Place the dip into a small clean bowl

For the Tapenade

Place all the ingredients for tapenade the clean bowl of a processor

Process until combined

You want a bit of texture not a smooth paste

Transfer the tapenade to a small clean bowl

Assemble

Use a piping bag & tip, pipe the dip into the centre of each cracker

Repeat for all 24 crackers

Use the back of a teaspoon to make an indentation in the centre of the dip

Using a clean teaspoon spoon the olive tapenade into the centre of the dip

Garnish with Flat leaf Parsley

Serve & enjoy!

Helpful Hints

• This tapenade tends to lean away from traditional tapenades as I have omitted any anchovies, capers or sundried tomatoes. There is alot of flavour going on here and brininess, so I don’t think it needs more salt but please feel free to stick with tradition and add these.

• This appetiser is best served fresh and to avoid soggy crackers, I would add the toppings just before serving.

• Danish feta has a creamier texture than greek feta and I think it would be the preferred option for this appetiser.

• As there are many options for a canape base, in particular, Mediterranean flavours, you could use a caramelised onion cracker, beetroot, garlic, rosemary or a toasted bread base brushed with garlic.

• I purely use a piping bag and tip to get the dip in the centre of the cracker, not for the piped effect.

Whipped Feta & Artichoke Dip with Olive Tapenade

Recipe

(Serves 24 Prep 30 Mins)

Ingredients

• 24 Sundried Tomato Crackers

Whipped Feta & Artichoke Dip

• 275 gm Jar of Marinated Artichokes
• 200 gm Danish Feta
• 3 Tbsp Greek Yoghurt
• 2 Cloves Garlic
• 2 Tbsp Flat Leaf Parsley
• Cracked Pepper
• Zest of 1 Lemon
• 2 Tbsp Garlic Olive oil

Olive Tapenade

• 150 gm Marinated Sicilian Olives
• 6-10 Pitted Black Olives
• 2 Cloves Garlic
• Zest of 1 Lemon
• 2 Tbsp Garlic Olive Oil
• 2 Tbsp Flatleaf Parsley
• 1 Tbsp Fresh Rosemary
• 2-3 anchovies (optional)
• 2 tsp capers (optional)
• 4-5 sundried tomato strips (optional)

Method

For the Whipped Feta & Artichoke Dip

1. Place all the ingredients for the dip in a small processor
2. Process until smooth & well combined
3. Place the dip into a small clean bowl

For the Tapenade

1. Use a olive deseeder to remove the stone from the Sicilian olives
2. Place all the ingredients for tapenade in the clean bowl of a processor
3. Process until combined- You want a bit of texture not a smooth paste
4. Transfer the tapenade to a small clean bowl

Assemble

1. Use a piping bag & tip, pipe the dip into the centre of each cracker
2. Repeat for all 24 crackers
3. Use the back of a teaspoon to make an indentation in the centre of the dip
4. Using a clean teaspoon spoon the olive tapenade into the centre of the dip
5. Garnish with Flat leaf Parsley

Serve & enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc: Sauvignon Blanc is a crisp, high-acid white wine that pairs beautifully with the tanginess of marinated artichokes and the salty creaminess of Danish feta. The wine’s citrus notes and herbaceous qualities complement the lemon zest, parsley, and garlic in the dish, enhancing the overall freshness.

Chardonnay (Unoaked): An unoaked Chardonnay, with its bright acidity and subtle fruit notes, balances the creaminess of Greek yogurt & Danish Feta while also mellowing the sharpness of garlic. This pairing allows the yoghurt & Feta’s smooth texture to shine without being overwhelmed.

Chianti: Chianti, an Italian red wine, has enough acidity to match the intensity of sun-dried tomatoes. Its earthy undertones complement the rich, savoury flavour of the crackers, while its slight tannins enhance the texture without overpowering the dish.

Rosé from Provence: A dry Rosé from Provence is a versatile wine that pairs well with the brininess of olives and the zestiness of lemon. Its crisp, refreshing quality cuts through the richness of the tapenade, making it an excellent match for these salty and herbaceous flavours.