Ingredients
- 8 oz block feta cheese
- ½ cup plain greek yogurt
- 1 large clove garlic, grated
- Extra virgin olive oil, to serve
- Hot honey, to serve
- Solula Pacific Sea Salt Tostones, to serve
Marinated Olives
- ½ cup extra virgin olive oil
- 1 tsp lemon zest
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes, or to taste
- 2 cloves garlic, thinly sliced
- ½ cup pitted castelvetrano olives
- ¼ cup pitted kalamata olives
Directions
- Whisk together the olive oil, lemon zest, dried herbs and red pepper flakes. Mix in the sliced garlic and olives. Let marinate at least an hour or overnight.
- Add the feta, yogurt, and garlic to a food processor and pulse until well combined, creamy, and whipped.
- Spoon the feta onto a serving plate and top with desired amount of marinated olives. Finish with a drizzle of hot honey and enjoy with Solula Plantain Crisps to dip!
