This simple dip is a crowd favorite and can be adapted to any season. Try it with something sweet like fig jam and pistachios, or eggplant caponata.

Chef Clayton Allen

Serves 8-10 as an Appetizer

Whipped Feta Cheese 
-1 Lb. Feta cheese, preferably in brine
-1 C. Green Yogurt, plain
-½ C Extra virgin olive oil plus more as needed
-Lemon Juice to taste

Green Olive & Pistachio Tapenade
-3 C. Green olives like Lucques or Picholine, pitted
-1 C. Toasted Pistachios, chopped
-Zest of 1 Orange
-Juice of 1 Orange
-Juice of 1 Lemon
-2 Garlic Cloves, minced
-1 tsp. Smoked Chili flake
-½ C. Extra Virgin Olive Oil

Feta:
1. Blend the Feta: In a food processor, combine the feta and yogurt. Blend on high until smooth.

2. Incorporate Olive Oil and Lemon: With the processor running, slowly drizzle in the olive oil and lemon juice.

3. Taste and Adjust: Season to taste. If the mixture needs more brightness, add a little more lemon juice and a pinch of salt. Set aside.

Olive Tapenade:
1. Combine Ingredients: Place all ingredients in a food processor.

2. Pulse to Desired Texture: Pulse until a coarse texture forms, being careful not to over-blend. This dip is best with some texture for added character.

Spread the whipped feta on a small plate or in a shallow bowl, creating a divot in the center. Spoon the tapenade into the divot. Drizzle with a little more olive oil for a smooth, flavorful finish.