Prep 5 mins
Cook 0 mins
This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food. If you have to pit the olives, the prep time will be longer.
- 1 (6 ounce) jar kalamata olives, pitted and drained
- 8 ounces sour cream
- 1 tablespoon dried dill
- 2 (8 ounce) packages cream cheese, softened
- 4 ounces feta cheese, crumbled
- Combine olives, sour cream, and dill in a food processor and pulse until well blended.
- Add cheeses and pulse until the mixture is creamy.
- Serve with pita bread, crostini, crackers, etc.
This was a really good dip, the flavors are all great together, especially the dill (I used fresh, and a ton more than called for).
Mmmmmmm this is very very good! Before I made it I was unsure about the dill but it blended with the other flavors quite well. I cut this down to 1/4 recipe to use a 1/2 pkg of Neufchatel cheese leftover from another recipe. As I am currently without a food processor (it broke), I chopped the olives by hand as much as I could then just mixed everything together. As mentioned, I used Neufchatel cheese as well as light sour cream and my favorite sheep's milk feta. Thanks for posting!
We were invited to friends for dinner at the last minute and took this as it not only sounded differant but was easy to put together with things I had in the pantry. It turned out lovely, though the color was a little off putting - I think next time what I'd do is add a little green and/or red with some peppers. It would not only add some color but a little more flavor and bite. All in all a very nice dip with a differant flavor. I did serve with unsalted crackers after reading Babs in Toyland's review and that seemed to work well.